Difference between revisions of "Make Poppadoms"
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Poppadoms are spicy thin wafers also known as Papad. They are typically served as a side dish in traditional Indian fare, but may also be eaten as a snack with diced vegetables or chutneys. Providing a hearty, crisp texture to meals, poppadoms are enjoyed either warm or cold. Making poppadoms at home can save valuable preparation time and they can be stored for several months. You can make this tasty treat with just a bit of preparation and know-how. | Poppadoms are spicy thin wafers also known as Papad. They are typically served as a side dish in traditional Indian fare, but may also be eaten as a snack with diced vegetables or chutneys. Providing a hearty, crisp texture to meals, poppadoms are enjoyed either warm or cold. Making poppadoms at home can save valuable preparation time and they can be stored for several months. You can make this tasty treat with just a bit of preparation and know-how. | ||
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== Ingredients == | == Ingredients == | ||
*2 cups chickpea, garbanzo bean, or Urad flour | *2 cups chickpea, garbanzo bean, or Urad flour | ||
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#Serve. If you want to serve your poppadoms, either eat them right away or heat them up directly over an open flame or place them on a gas grill just until they're lightly toasted. You can also place them in your broiler, which should be set on high, until they're lightly toasted. | #Serve. If you want to serve your poppadoms, either eat them right away or heat them up directly over an open flame or place them on a gas grill just until they're lightly toasted. You can also place them in your broiler, which should be set on high, until they're lightly toasted. | ||
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== Tips == | == Tips == | ||
