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Encyclopedia > Papadum

Papad (also papadam, poppadom, papadum, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, black pepper, or other spices. Crisp bread Making Tortillas A flatbread is a simple bread made from flattened dough. ... Binomial name Vigna mungo (L.) Hepper Urd, urd bean, urad, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans. ... Binomial name Lens culinaris Medikus The lentil (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. ... A magnified crystal of a salt (halite/sodium chloride) In chemistry, a salt is any ionic compound composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. ... An organic oil derived from peanuts, noted to have the slight odor and taste of its parent nut. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Traditional tortilla making. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region east to India. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ...

Papadums are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, in a toaster oven, or in a microwave oven. Depending on the cooking method they may be either soft and moist or crisp in texture. A toaster is a machine for toasting food such as sliced bread and bagels. ... Microwave oven A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. ...

Most often served as a complement to a main dish, they are also eaten as a snack or as an appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap. A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... Appetizer has several meanings: Appetizer is another name for Hors doeuvre, a meal served before the main dishes of a meal. ... In Indian cuisine, a chutney (British spelling), chatni (Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from eastern India. ... In Spanish, salsa can refer to any type of sauce, but in English it usually refers to the spicy, often tomato-based sauces typical of Mexican cuisine, particularly sauces or dips. ...


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  • 8 cups lentil flour
  • 1 ts cracked black pepper
  • 1 ts ground cumin seeds
  • 1/2 ts salt
  • 1/4 cup water (or more if needed)
  • oil for frying

For 10 to 15 servings:

1. Mix flour, pepper, cumin and salt.

2. Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour.

3. Split the dough into 10 or 15 balls.

4. Roll out one ball at a time to a very thin round layer on a slightly oiled surface.

5. Dry the papadums in the oven for an hour (at about 100C or 200F).

6. Right now you can keep them in an airtight container or something.

7. Fry the papadums in oil until they are crispy (not too brown!).

External links

  • papads & papadum - spicy Indian crackers

  Results from FactBites:
Papadum - Wikipedia, the free encyclopedia (302 words)
Papad (also papadam, poppadom, papadum, and appalam) is an Indian and Sri Lankan flatbread.
As the dough is prepared, the papadum can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, fl pepper, or other spices.
Papadums are cooked by deep-frying in oil, which causes them to expand and crispen.
  More results at FactBites »



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