Topic: Poppadums/Papad

[london_lhr]

Hello all,
I am searching for an authentic recipe for making poppadums.
I know it is easier to just buy them and drop them in oil but I
would like to make my own.
This to me also seems to be quite a closely guarded secret!
Thank you.
Barry.

[ghanna]

hi.
i heard  it is very lengthy and difficult procedure.
main ingredient is split pea , they make it into a dough ,but because there is no gluten in this dough they use a  special kind of machine
they add a spice blend ( every maker got its own ,and will not tell the other or any one else ).
garlic , chillies , black peppercorns can be added if there is a market for them.
they make them into thin disc's and they dry them by spreading them on the floor of a big yard under the sun.
this is what i know, i hope i helped
thanks
ghanna

[london_lhr]

Hello Ghanna,
Thank you for your reply. That is more or less how I understood papad are made. From what I can gather it is a mixture of rice flour, urad dal and sometimes a third dal. I would like to find the recipe with the proportions of each.
Regards,
Barry.

[ghanna]

hi,
i don't know . sorry
if you did know ,can you please come back and tell me ?
thanks
ghanna

[london_lhr]

Hi,
I will definitely keep you posted.
Barry.

[ghanna]

hi,Barry
thank you
ghanna

[richclever]

Get the Classic  1000 Indian recipes book (http://www.amazon.co.uk/exec/obidos/ASIN/0572028075/qid=1144836322/sr=8-1/ref=sr_8_xs_ap_i1_xgl/203-4618749-7748703

It has various poppadum recipes in there. Might be difficult in the UK though. I'm going to try some in the next months down here in France where I can air dry them properly.

I might try to post some of the recipes later when I have more time

Richard

[richclever]

Right, it's been a while, but here is one of the recipes for poppadums from the book I mentioned.

Spiced lentil papadums

Ingredients:

25g/1oz split black beans, ground
15 black pepercorns, coarsly ground
1.5ml/1/4 tsp ground red chilli
salt
100ml/3 1/2 fl oz/6 1/2 tbsp water

Method

Place all the ingredients in a pan and cook over a medium heat for 3 minutes until the water has been absorbed.

Leave to cool slightly then shape into 8 equal portions.

oil two freezer bags

Roll, 1 portion into a ball, place on a large plastic bag (freezer bag) and cover with the second.

Roll into 10cm /4 in circle.

Remove top bag and smear with oil.

Repeat with other balls of dough.

Leave exposed to the air for 1 day to dry out.

Place papadums on greased baking trays and place in oven about 30cm / 12 in above the pilot light. Leave for 3 days to dry out completely. 

When dry store in an airtight container.

Fry as normal.

I haven't tried these yet, so don't know how good they are.  It sems a bit of hassle to do (especially the three days in the oven bit), but one day I'll get round to it.  We have had temperatures in teh high 40's here so I reckon just leaving them out in the kitchen would work.

Richard

[Chilli Prawn]

I think Richard has put this subject difficulty very well.  My advice is don't bother,  unless you have a good well trained friend who knows how to make them; a large smooth rock; and 10 Kilowatt sun lamp, lots of patience, and of course sufficient funds to cover the electricity bill.  Sorry just my humour.  I do have contacts/friends in the biz, and they all say the same.  Chapatis are difficult enough and it takes a lot of training and skill to get it right.

Fry Poppadums and grill Papads

Happy Cooking
C P

[CurryCanuck]

Interesting to see divergent methods ....the restaurants here micro -wave  all of their prepped poppadums  .  I must say that I find them extremely crisp and far less greasy . Perhaps this is a trend only but the Indian patrons that frequent the restaurants state that they prefer them .