Comments on: Pappadam Strategies

Question: Pappadam Strategies

mimi — Mon, 24 May 2004 15:02:18 -0800

Anyone have a good method of cooking Papads/Pappadam? (Care to clue me in on the proper word while you're at it?) I've tried laying them on a hot frying pan and baking them: on the frying pan, they burned before they cooked nicely; I don't remember what happened when I tried the oven but I do know it wasn't successful. At this point, I'm holding them over the open gas with two tongs. This is awkward, time-consuming, and worse - quite dangerous! Some sites mention a microwave; has anyone had success with that? I don't have one but if it helps me get my delicious lentil crispies more easily, I'll purchase one of the loathesome things.

By: luriete

luriete — Mon, 24 May 2004 15:09:58 -0800

I use the old tongs/fingers over the open flame approach. Works well, but yes, there are drawbacks. Deep frying also has interesting results.

By: i_am_joe's_spleen

i_am_joe's_spleen — Mon, 24 May 2004 15:15:37 -0800

I cut them in half, and dangle them inside the toaster.

Deep frying is most delicious, however.

By: monju_bosatsu

monju_bosatsu — Mon, 24 May 2004 15:37:27 -0800

I've sauteed 'em in a little olive oil. Quite tasty. If you're having burning problems, (1) make sure the bottom of your pan is adequately coated with oil, and (2) turn down the heat a bit. No need for high flame, medium will do just fine.

By: nprigoda

nprigoda — Mon, 24 May 2004 15:40:19 -0800

I use the microwave. Do not purchase a microwave solely for this purpose: they come out tasting like lightly seasoned cardstock.
But for those who want to try, put a single papadam in the micro for 30 seconds, but do not walk away. You'll watch the sucker puff up, and you must take it out once it has fully puffed, or it will burn and taste even worse.
Best way to cook them? Fill a wok with oil to a depth of two inches. Fry them in the oil one at a time. Tastes just like at the curry hut.

By: web-goddess

web-goddess — Mon, 24 May 2004 16:01:45 -0800

The deep frying method is what my partner uses. He keeps a bottle of oil just for pappadums and funnels it all back in afterwards. At nprigoda suggested, fill wok (or deep frying pan) with a couple inches of oil. Let it get really hot. Test by breaking off a tiny bit of pappadum and tossing it in. If it puffs up right away, it's ready. He does one at a time and they're seriously only in the oil for about five seconds. He uses tongs to drop one in and then immediately presses down on it in the center with a spoon (to keep them flatter, as the edges have a tendency to curl up a lot). Then he pulls them out and drains them on paper towel. They're really yummy...

By: luriete

luriete — Mon, 24 May 2004 16:15:52 -0800

Like indian shrimp chips or krupuk. This is making me hungry.

By: gravelshoes

gravelshoes — Mon, 24 May 2004 16:28:29 -0800

deep frying is the only way

By: spartacusroosevelt

spartacusroosevelt — Mon, 24 May 2004 16:40:12 -0800

Microwave works in a pinch, but I concur that a brief submersion in hot oil works the best.

By: carter

carter — Mon, 24 May 2004 18:15:18 -0800

I'd like to fry, but usually grill/broil. I have to watch v. closely, as the critical time zone between 'puffing up' and 'spontaneously combusting' seems to be about 10 seconds. I do like oily papads, though.

By: johnny7

johnny7 — Mon, 24 May 2004 18:15:32 -0800

Lightly oil with a pastry brush then on absorbent paper try the microwave.Just keep a look out.1 min max.

By: mimi

mimi — Mon, 24 May 2004 18:53:25 -0800

Really! Interesting. I'd have thought that frying them would work out quite greasy. I'm going to have to give it a whirl, esp. if it's a) safer than dangling with tongs and b) cheaper than buying a microwave*.

Do you have a preference for oils? I've just purchased a Madhur Jeffrey book and she keeps referring to "vegetable oil" -- which I have on hand for reasons I'm no longer sure. Wouldn't ghee be more accurate, or...? I'm afraid that while I mmmmmlurve Indian food, I'm quite a novice in this region.

Lightly toasted cardstock... eep! Joe's Spleen, I'd love to see that :-)

*I'm not sure why I have such a thing against them, they just seem to take up an awful lot of kitchen real estate when I can accomplish the same thing just as easily with the stove... though they do make good bacon.

By: riffola

riffola — Mon, 24 May 2004 19:05:42 -0800

Just roast them on open flame using tongs. That's definitely the classic way.

You can deep dry 'em, once they float, take 'em out and let the oil drip out for a bit.

You can deep fry, then top with chopped onions, cilantro and red chilli powder. :)

By: web-goddess

web-goddess — Mon, 24 May 2004 19:12:54 -0800

Ah, we've got Madhur Jaffrey too. She rocks. I think Rodd just uses normal vegetable oil, nothing too exotic.

By: riffola

riffola — Mon, 24 May 2004 19:18:21 -0800

Indians tend to use groundnut oil (peanut oil).

By: jb

jb — Mon, 24 May 2004 23:08:02 -0800

My friend showed me the roasting over a gas stove trick, and while the dangling over the flame disturbed me, the result was delicious - lighter and not as greasy as deep fried.

By: i_am_joe's_spleen

i_am_joe's_spleen — Tue, 25 May 2004 00:48:44 -0800

Toasters are great, I tell you: intense, dry heat over a wide surface.

Just don't electrocute yourself, you can't sue New Zealanders...

:-)

By: mimi

mimi — Tue, 25 May 2004 09:33:49 -0800

Riffola - thanks! I'll switch over to that. Joe's Spleen, I'm going to try the toaster method right now and will report back. Thank you.

By: Stoatfarm

Stoatfarm — Tue, 25 May 2004 09:35:14 -0800

I've made them in the microwave with some success with a very very very quick hit of non-stick cooking oil spray first. You have to be sparing and even with the spray, so it's a bit of a challenge. Also micros without a rotating platform seem to do a worse job, blasting one area, leaving others undone.

By: mimi

mimi — Tue, 25 May 2004 11:34:53 -0800

Update:

Who wants to give it a go with a creme brulee torch??

By: mimi

mimi — Tue, 25 May 2004 11:36:19 -0800

PS: full results here and larger image here.

By: i_am_joe's_spleen

i_am_joe's_spleen — Tue, 25 May 2004 13:11:03 -0800

Oh mimi! You have to pull them out before the toaster pops! Oy, must I spell everything out for you?

my mefi food-cred is ruined for ever, thanks to you... sniff....

But top marks indeed for taking the ball and running with it.

By: mimi

mimi — Tue, 25 May 2004 13:26:30 -0800

That was before the toaster popped! I was broiling one, and turned around to see a big, black plume emanating from said toaster. I'll try it again but keeping a VERY close eye on it. :-)