PAPADUMS WITH WHIPPED DAL
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we'll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn't snap the papadums.
Provided by Rich Landau
Categories HarperCollins Dip Appetizer Lentil Cardamom Ginger Cilantro Lemon Juice Vegan Vegetarian Wheat/Gluten-Free
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Line a plate with paper towels. Pour a shallow layer of canola oil in a large sauté pan or skillet and heat over high heat until it ripples.
- Fry the papadum sheets one at a time until crispy, about 30 seconds. There's no need to flip them, as they are so thin. Transfer to the paper towel-lined plate to absorb excess oil, then cool to room temperature. Store in an airtight container at room temperature for up to 2 days.
- Heat the sunflower oil in a medium saucepan over high heat until it ripples. Add the onion, garlic, curry, cardamom, ginger, salt, and pepper and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
- Reduce the heat to medium, add 3 cups water and the lentils, and cook, stirring occasionally, until the lentils are tender, about 15 minutes. Set aside to cool fully.
- Transfer the lentil mixture to a blender with the remaining ingredients and blend until smooth. Serve with papadum pieces or store in an airtight container in the refrigerator for up to 3 days.
PAPADAMS
Found this recipe on the Net in response to a request. Here's what the recipe said: "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of reci
Provided by Lennie
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed.
- Add the garlic and mix well.
- Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water.
- The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
- Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth.
- With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
- With a sharp knife, cut the cylinder into 1/2-inch thick slices.
- The next step uses oil, so do not use your pastry cloth and rolling pin sleeve.
- Place each slice on a lightly oiled surface.
- Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter.
- Papadams must be rolled extremely thin, maximum 1/16 inch.
- If the dough sticks to your rolling pin, gently pull it off.
- Dust the tops of each papadam with cayenne pepper.
- Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
- The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry.
- The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough.
- Cool them on a rack.
- To prepare the papadams in an authentic manner, don't bake them; first allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally.
- Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however.
- At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly.
- When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately.
- One at a time, drop the papadams into the hot oil.
- Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp.
- Remove it before it turns brown.
- Cool and drain the papadams on paper towels and eat them immediately.
LENTIL WAFERS/ BREAD (PAPPADUM)
Provided by Food Network
Time 1m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Heat the oil in an Indian kadhai or a deep-fryer to a depth of 2 inches. When the oil is hot to 375 F degrees, drop one wafer into the oil. The wafer will turn several shades lighter and expand considerably, this will take about 5 seconds. Remove with a pair of tongs and drain on paper towels. Fry all the wafers the same way.
UDAD DAL PAPADS
Papads is a thin crispy wafer like dish. It is one of the indian traditional food item. It is a thin wafer like product, circular in shape, rolled from dough made out of pulse flour, with added spices. Papads are served as an appetizer with coriander chutney, biryanis, pulaos and curries. There are variety of Papads like mix masala papad, red chilly papad, garlic papad, and potato papad. Papads are cooked by deep frying in oil which causes them to expand and crisped. Papads may also be cooked by roasting them over an open flame in a toaster oven, microwave oven, on gas or electric stove. You can roast Papads within 40-45 seconds
Provided by roja khan
Categories Asian
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Add all the masalas except oil to the udad flour. Mix well.
- Bind together to form a very hard dough by adding water.
- Cover and keep aside for 2 hours at least.
- Apply little oil; knead the dough by hammering with a heavy pestle to make the dough softer.
- Make equal number of balls.
- Roll out each ball on a rolling board with the help of rolling pins in a circular movement.
- Apply oil if papad tends to stick on rolling board. Repeat with the remaining balls.
- Dry the papad in direct sunlight.
- Remove from sunlight as soon as they are dry enough otherwise they tend to crack.Dry them for a day or two.
Nutrition Facts : Calories 201.7, Fat 7.3, SaturatedFat 1, Sodium 53, Carbohydrate 24.1, Fiber 4.5, Sugar 4.5, Protein 9.3
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