Madurai Meenakshi Papadom a dish that defines the Indian palette, we present a variety of appalam papad, crisp papad, masala papad / papadum that makes perfect addition to any vegetarian meal. These crisp papad are hygienically made from dal, rice, potato and other flours. Packed with precision, our wide selection of papads is both nutritious as well as easy to digest. We have many kinds in appalams like Masala pappad, Pepper Pappad, Mint Pappad, and chilly Pappad.
Papadum is made using different types of flours and with various preservatives and additives such as artificial flavours and colours.
- Place the dry ingredients in a mixing bowl.
- Slowly add the water. You might not need it all to form a soft, somewhat wet dough.
- Other ingredients can be added such as cumin, chilli flakes, coursely ground black pepper or even finely chopped green chillies.
- Once you’ve got your dough ball, it’s time to get pounding.
- Pound the dough, turning from time to time for about 10 minutes. Then knead it by hand for about 3 minutes.
- When your dough it ready, you should be able to stretch it. It will break but you should get a good stretch before it does.
- You can make your poppadoms as small or large as you like. I usually use golf ball sized balls of dough.
- Using a tortilla press makes the job a lot easier. You could also roll it all out on a lightly greased surface until paper thin.
- The longer you air dry you papads the crispier they become. I like mine only lightly dried so they puff up when frying. Crispy and delicious.