Papadums are typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes. Pappad is called as Appalam in tamilnadu,pappadum in kerala and pappad in most of the country Pappad is mainly manufactured in Rajasthan ,Maharastra in north and in south tamilnadu and kerala. In tamilnadu chintamani and jaihindpuram in madurai district and kanchipuram and chennai are major pappad or appalam manufacturers.
Portion Size: 4-6
4-8 individual Papadum
1. Remove Papadum from packaging, ensure frying pan is 1/2 filled with clean oil and heat to the oil to a temperature 185c.
2. Using tongs place and hold 1 Papadum at a time placing in to the oil, turn after 15 seconds – 15 seconds other side until cooked.
3. Once cooked remove from oil (using tongs) shake or tap away surplus oil from the Papadum and place into a colander or onto kitchen roll to drain the remaining oil.
4. Place upright to ensure excess oil is removed, serve within 2-3 hours of cooking.