It is very easy to crisp up storebought papadam. Just use a rack over a stove burner.
Lijjat is our preferred brand. We look through the cellophane to make sure that it's cracked pepper flavoured. (Nice bunny on the label, eh?)
Papadam is delicious before or during dinner. Here is one on a thali.
Papadam is made with chickpea flour (aka besan, gram flour). We have never made it ourselves, but, apparently, besan, water and salt are mixed together to form a stiff dough which is rolled out into very thin discs, then dried and stacked before storing. They keep for months if kept in a dry spot. The European flatbread farinata/socca is also made with chickpea flour but it is mixed with much more water to create a batter.to blog from OUR kitchen - crisping papadam