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These round wafers also known as pappadums consist of only urid flour and rice flour They are rolled paper-thin and dried out in the sun. This particular papad is a smaller cocktail size. In North India papads are flame-roasted by placing it on a metal rack a few inches above a burner. Once exposed to the heat they will expand. Move the papad around quickly and evenly so it won't burn. Repeat to other side. In the South they are deep fried in oil. Once in hot oil they will expand and sizzle. Remove with tongs and place on paper towel to remove excess oil. Papads are served as an appetizer with coriander chutney or served as an accompaniment to biryanis pulaos and curries. A staple in every indian's home.
Ingredients: urid flour rice flour salt calcium oxide coconut oil
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David M
If you want a simple, tasty papad, this is for you. There are times I want a plain papad, so I can taste the flavor of other sauces or pickles, and this product is ideal for that.
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