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Old 03-15-2007, 10:54 PM   #1
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Papadoms

I have a package of papadoms. I used to fry them but they come out too oily and messy to eat. I recently ate at a wonderful Indian restaurant here where their papadoms were very dry and crunchy. How do I make them like that?! They seemed toasted or dry-roasted but there's not one brown/black spot on them... They were just beautifully even-colored. Could they have been baked?

I hope Yakuta's around to tell me ...

TIA!

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Old 03-16-2007, 05:00 AM   #2
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it is possible to do them in the Microwave too :)
put a cup in there and rest the popadum ontop of that so it`s sort of right in the center of the MW with minimal contact to anything, and nuke it for a few seconds, best to keep watching though and take them out right away when cooked, too long in there and they will burn.

this is how I cook mine at home anyway.
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Old 03-16-2007, 08:15 AM   #3
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I've never had that trouble with papadoms. Is your oil hot enough?

YT - I'm definately going to try that procedure! Wow, what a saving on calories.
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Old 03-16-2007, 09:34 AM   #4
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Hi Chopstix, the authentic way to make them roasted is on an open flame. Turn on your gas stove and place it on low. Hold a single pappadum with a tong and place it on the flame and slowly roast it all over. It will have some charred spots but that enhances it's flavor.

As the earlier poster referred you can also make them in the microwave. I have mixed reviews about that because it all depends on the type of pappadums (there are many kinds some are super thin and some are thick, not sure if you know they are made with different beans, some beans like moong are lighter than others like urad). For the thin ones the microwave does a good job for the thick ones I would use the flame method.

If you have the luxury of a microwave then here is what I would do -

Place it on a plate and let it roast for 1 minute on one side. Then flip it onto the other side and let it roast for another minute. This method works better than just leaving it on one side for one or two minutes. That causes hot spots and burn spots (atleast in my microwave and sometimes leaves them raw around the edges).
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Old 03-16-2007, 09:44 AM   #5
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the problem with the plate is that as the moisture escapes and condenses you get a wet plate, that`s why in the center on a cup with only the rim supporting it is best :)

this method is Tried and True :)
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Old 03-16-2007, 09:53 AM   #6
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Microwaving to me is a convenience but the true and tried method done for centuries in India is roasting it on an open flame.
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Old 03-16-2007, 10:07 AM   #7
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I agree totaly, however, when you want a quick popadum during the TV adverts, setting fire to some stuff isn`t always possible :)

Urad and and Moong I have tried, can you get them with Channa?
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Old 03-16-2007, 10:58 AM   #8
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I just throw mine in the microwave with no plate, cup or anything.

Yum. I have some here at work. Be right back .....
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Old 03-16-2007, 11:02 AM   #9
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How do you guy eat them?

Are they used as a wrap or torn up for dipping or what??
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Old 03-16-2007, 11:04 AM   #10
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They are crispy like a cracker. Here at work I just eat it like a cracker.

In the restaurant you usually get an onion chutney and a sweet (tamarind?) sauce for dipping.
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