ACK 8.1: Papadam

Papadam

Dal-flour wafers

Papadams are thin, crisp, sun-dried wafers of dal-flour. They are available in Indian grocery stores. All you have to do is cook them, which is quick and easy. The three main varieties are: red chili (hot and spicy), black pepper (spicy but not hot), and plain. They come in several sizes. The large ones can be broken in half before cooking if necessary. Papadams should be served crisp; so don't fry them far in advance, otherwise they will become limp. Papadams can be served with any sort of Indian meal.

Cooking time: about 10 seconds for each papadam

ghee or vegetable oil for deep-frying 8-12 papadams

Heat the ghee or vegetable oil in a karhai or shallow frying pan until it is almost smoking. Place a papadam in the ghee. In just a few seconds, it will expand and curl at the edges. Submerge it for a moment with the back of a slotted spoon to flatten it, then turn it over. The papadam should be golden-yellow. Watch it all the time and be careful not to let it brown or burn.

After a few seconds, remove it from the ghee and place it on edge in a colander to drain.

Papadams can also be cooked directly over a low flame. Hold the papadam with a pair of tongs just over the flame until the part nearest the flame begins to blister and turn a lighter color. This should take no more than a few seconds. Then, turn the papadam so that another part cooks. Repeat the turning and cooking until the entire papadam is cooked.