summary: crisping papadam; our favourite brand; (click on images for larger views and more photos of crisping papadam)
It’s insanely easy to crisp up papadam using a rack over the stove burner over medium high heat.
We (heh, when I say “we”, of course I mean “he” because I don’t like to risk scorching my fingers) place the papad on the rack and turn it around and over as it changes colour. We don’t worry if there are a few dark brown spots.
We like to get black pepper flavoured papadam. (There are many other flavourings – cumin, kalonji, methi….) Our preferred brand is Lijjat available at Kohinoor foods in Indiatown (Gerrard Street in Toronto).
Papadam is perfect before or during Indian style dinner.