Plain Papad - Papadum - Appalam
100% plant based
Contains dietary fiber
Rich in protein
Suitable for vegetarian food
Plain Papad or papadums are thin wafers made from lentil flour. Fry the papadums in hot oil for 20 to 30 seconds. Papadums are nice and crunchy and delicious as a snack, starter or side dish.
Urad dal flour, iodized salt, sodium bicarbonate INS 500(ii), compound asafoetida, refined palm oil, rice flour.
Nutritional value per 100 g
Energy value/Calories: 1507.2 kJ/360 kcal
Fat: 2.1 g
Of which saturated: 0.17 g
Carbohydrates: 59.3 g
Of which sugars: 0 g
Fiber: 0 g
Protein: 26 g
Salt: 4.46 g
Sodium: 1785 mg
100 g, 200 g.
This product is gluten free.
This product is packaged and/or stored in a company that also processes products containing nuts, peanuts, mustard, celery, sesame, shellfish, soy, sulfites, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.
Store in a cool, dark and dry place. Once opened, transfer contents to an airtight container.
- Heat the oil: Pour enough oil into a deep pan or wok to fry the papadums. Heat the oil over medium heat. The oil should be hot, but not smoking.
- Fry the papadum: Carefully place a papadum in the hot oil. Hold it with tongs or fork and quickly dip it into the oil. Papadums will immediately begin to swell and unfold themselves. Be careful not to leave the papadum in the oil for too long as they fry quickly and can burn.
- Remove the papadum: Once the papadum has swelled and become crispy (this usually only takes a few seconds), carefully remove it from the oil using tongs or a slotted spoon.
- Drain: Drain the fried papadum on paper towels to absorb excess oil. Repeat the process for the remaining papadums.
- Serve: Serve the papadums immediately while they are still crispy and warm. They are often served with chutney, dips, or as a side dish to curries and other dishes.
- Side dish for meals: One of the most common uses of papadum is as a side dish for meals, especially in Indian cuisine. They are often served alongside rice, curries, dal (lentil soup), and other dishes. Papadum adds a crunchy texture and spicy flavor to the meal.
- Snack: Papadum can also be eaten as a standalone snack. You can break them into pieces and dip them in chutneys, sauces or yogurt for extra flavor.
- Appetizer: Papadum can be used as a base for appetizers. They can be topped with various toppings such as chopped vegetables, tomatoes, onions, herbs and spices to create delicious and crunchy starters.
- Filling: In some cases, papadums are filled with a mixture of herbs, vegetables and meat or lentils to make a unique and tasty snack. These filled papadums are often fried or roasted.
- With a cheese board: Papadum can be served as part of a cheese board. They offer a crunchy contrast to the softness of cheese and can be eaten with various types of cheese and fruit.
- For barbecue or grill dishes: Papadum can be used as a crispy addition to grilled meat, fish or vegetables. They can be served as an alternative to traditional bread or side dishes.
- As snack wraps: Papadums can be used as wraps to make small snacks or hors d'oeuvres. Place some filling of your choice in the center of a papadum and fold it in half to create a small snack wrap.
- Base for canapes: Mini papadums can be used as a base for canapes. Top them with different ingredients such as shrimp, avocado, caviar, or goat cheese to create elegant appetizers.
The versatility of papadum makes it a popular ingredient in various cuisines and dishes. Not only does it add texture and flavor, but it can also put a fun and creative twist on traditional recipes.