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About Poppadoms – What They Are and How To Cook Them to Perfection

how to cook poppadoms

how to cook poppadoms

There are many ways of spelling poppadoms – papadum, papadom, poppadam, and even papad to name just a few.

However, almost all are made with black gram flour, but they can also be made from flour made from lentils, chickpeas, tapioca, rice or potatoes. The black gram is a type of black bean grown predominantly in the Indian subcontinent and known as urad in Hindi.

Salt and peanut or sunflower oil are added to the flour to make a dough resulting in plain poppadoms, but different flavours can be achieved by adding cracked black pepper, cumin, sesame seeds, garlic, and chilli. Often a raising agent, such as bicarbonate of soda, is added.

The poppadum is shaped into a thin, round disk and then dried in the sun.

They are great served before a curry, with mango chutney, lemon or lime pickle, or an emerald Indian sauce. Or with the curry, on the side.

A good, hot, crisp poppadom is a thing of beauty and a joy forever (well, at least for as long as you are eating it). A bad one is horrid. There are a number of simple things you can do – or not do – to achieve the optimum.

A good quality, crisped and drained poppadom is a thing of beauty.

Things NOT to do:

Things to do:

How to cook them:

How long do they keep?

Last night we had some poppadums which were forty years old! Yes, really.  Not in prime condition admittedly, but perfectly good, nonetheless!

Grip the poppadom vertically between the fish slice and the fork, and shake gently

YouTube demonstration

Some music to get you in the mood

From the soundtrack of The Best Exotic Marigold Hotel

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