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Round, crispy Indian flat bread made either with lentil flour (mostly in the south of India), chickpea flour, rice flour, tapioca or potato flour. Often seasoned with crushed peppercorns or other spices.
The flour is mixed with water and kneaded. Sometimes baking soda is added. The dough is then made into flat discs and dried, either in the sun, or artificially in factories.
Cooking Tips
To cook, put an inch (2.5 cm) or so of oil in a frying pan, heat the oil to about 265 F (185 C). Get a pair of kitchen tongs, place a pappadam in the oil. Leave in the oil for about 5 seconds, then remove with the tongs and place on paper towel to drain.
Also called:
See Also
Chickpea Flour, Lentils, Rice Flour
Other entries for Pappadams
Pappadams
Other entries for Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Pane Carasau, Piadina, Pita, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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