Pappadums are an Indian flatbread made from lentil flour. They are paper thin, translucent and fragile when you buy them. They are traditionally enjoyed with a selection of chutneys and pickles, but are excellent on their own as a snack or aperitif. They come in many varieties and sizes.
If it’s toasted or microwaved; Pappadum is a healthy substitute for potato wafers and corn chips.
Kids love to eat pappadum and they are quick and easy to cook. All you need to do is microwave the pappadum for 50-60 seconds until they expand and are crispy. They can be stored for a long time in an airtight container and are very healthy. As Pappadums are easy to store and transport, you can offer them to your little one at any time.
Nutrition facts (1 large paddadum)
TYPICAL VALUES: – Amt per 100g
- Energy – 1165 kj/ 275 kcal
- Protein – 21.2g
- Carbs – 43.2g
- Fat – 1.9g
cooking methods
Frying
The traditional way of preparing pappadums is to fry them. This allows them to become very light and airy. Heat one inch of vegetable oil in a medium, heavy-bottomed skillet. When the oil is hot but not smoking, drop a pappadum into the oil, using flip flops to push it under the surface for less than 5 seconds, long enough for the pappadum to expand immediately.
toasted
Pappadums can also be grilled or roasted in an oven. To toast, preheat broiler or toaster oven. Place the pappadum on a rack about 3 inches from the heat source. It will expand immediately. Turn it over and toast the other side for a few seconds.
microwave oven
Put the papadum in the microwave. Cook at full power for 45 seconds or until expanded. It may be necessary to flip halfway through to ensure even cooking.
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