Pappadams or papadums are wafer thin crispy Indian
preparation that can be described as a large cracker. Recipes for pappadam vary
from region to region in India. They may be made from lentils, chick pea flour,
urad da or black gram flour, rice or potatoes. Pappadums maybe plain or laced
with different spices. North Indian papads are spicy and are usually served as
starters. Pappadam is also known as appalams in certain regions of India.
Traditional kerala pappadums are made from black gram flour.
The dough is mixed with asafoetida and salt, and rolled out into flat thin
rounds which are then sun dried.
A south Indian meal is incomplete without pappadams. Can you
even imagine a Kerala wedding feast or any sadya without pappadam…A standard Kerala sadya has rice, parippu curry, sambar,
moru kachiyathu, rasam, errissery, pullissery, klan, olan, kootucurry, pachadi,
kitchadi, aviyal, cabbage carrot thoran, beans thoran, pappadam, inji-curry,
various pickles, chips and many different payasams.
No one bothers making pappadams from scratch as it is easily
available in the market. My children go crazy over pappadam. I generally keep
it hidden till they are almost done with their meals; otherwise they would just
stuff themselves with the pappadams and then refuse to eat anything else.
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