Papadam Recipe
Thin, crispy lentil wafers lightly roasted or fried.
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Ingredients
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Main Ingredients
For Frying/Roasting
Method
Preparation of Papadam Mixture
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the lentil flour, rice flour, black sesame seeds, cumin seeds, and salt. Mix well until all the dry ingredients are evenly distributed.
- 2
Add Water
Gradually add water to the dry mixture, stirring continuously to form a smooth, thick batter. Ensure there are no lumps.
- 3
Rest the Batter
Cover the bowl with a clean kitchen towel and let the batter rest for about 30 minutes. This helps in better texture while rolling.
Shaping Papadams
- 4
Prepare Work Surface
Sprinkle some rice flour on a clean surface to prevent sticking.
- 5
Roll Out Papadams
Take a small portion of the rested batter and flatten it with your hands. Use a rolling pin to roll it out into a thin, round disc. Aim for a thickness of about 1-2 mm.
- 6
Dry the Papadams
Place the rolled papadams on a clean cloth or tray to dry for at least 1 hour in the sun or until they are completely dry and crisp.
Cooking Papadams
- 7
Heat Oil
In a deep frying pan, heat the oil on medium-high heat. You can test if the oil is ready by dropping a small piece of batter; if it sizzles, the oil is hot enough.
- 8
Fry the Papadams
Carefully add one dried papadam to the hot oil. Fry for about 15-20 seconds on each side, or until they puff up and turn golden brown.
- 9
Drain Excess Oil
Use a slotted spoon to remove the fried papadam from the oil and place it on a paper towel-lined plate to drain excess oil.
- 10
Repeat
Repeat the frying process with the remaining papadams, ensuring the oil temperature remains consistent.
