-,-`--ivy--`-,-

Papadam

July 2006

Papadam - July 2006

It is very easy to crisp up storebought papadam. Just use a rack over a stove burner.

recrisping papadam - July 2006 recrisping papadam - July 2006
recrisping papadam - July 2006 recrisping papadam - July 2006

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?)

preferred brand of Papadam -  October 2006

Papadam is delicious before or during dinner. Here is one on a thali.

Thali - March 2006

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
to blog from OUR kitchen - bindi (aka ladyfingers, okra)





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