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.
GRILLED PAPPADUMS WITH SPICY LENTIL DIP
Steps:
- Preheat grill. Brush each quarter with oil on both sides. Grill on each side until blistered, about 10 to 12 seconds on each side.
- Spicy Lentil Dip: Place lentils, onion, garlic, pepper and vinegar in the bowl of a food processor. Process until smooth. Slowly add the olive oil. Season with cumin, salt and pepper and pulse 3 times. Remove to a bowl and garnish with cilantro.
PAPADUM DIP
Make and share this Papadum Dip recipe from Food.com.
Provided by Flatulus Maximus
Categories Indian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Chop all ingredients finely, do not blend!
- Mix well with olive oil, mint sauce and lemon juice. Refrigerate before serving.
Nutrition Facts : Calories 314.9, Fat 27.3, SaturatedFat 3.8, Sodium 9.3, Carbohydrate 18.2, Fiber 2.7, Sugar 7.6, Protein 2.6
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.
HOMEMADE PAPADUMS FROM SCRATCH
Crispy and addictive, papadums are an Indian snack that is also the perfect complement to any meal. They're delicious when eaten alone, with chutneys, or with other dipping sauces. Learn how to make them from scratch at home.
Provided by Tracy Ariza, DDS
Categories Breads and wraps DIY Pantry Foods Side dishes snacks
Time 13h20m
Number Of Ingredients 7
Steps:
- Mix together the flour, salt, optional powdered spices, and water until the ingredients just come together. Add the water little by little while mixing together, until you end up with a stiff dough. Feel free to adjust the salt and spices to taste. (Garlic powder and pepper are optional additions.)
- Knead and pound on the dough for several minutes. At first the dough will be sticky, but as you knead and pound on it, it will start to come together. You can grease your hands and counter to help keep everything from sticking. I've used both coconut oil and olive oil and both work well. (Any vegetable oil shoud work.)
- Take sections of the dough and roll them out on the countertop thinly, around 2mm thin. Use a round cookie cutter to cut out circular-shaped papadums and then use a rolling pin to roll the disks out it even thinner.
- Optionally sprinkle whole cumin seeds or other spices over the disks and use a rolling pin to gently press them into the papadums.
- Spread the poppadum disks over parchment paper to allow them to dry. Flip the disks ocassionally throughout the drying process. (You can speed up the process by drying them in the sun, a dehydrator, or an oven at its lowest temperature.)
- Dried papadums can be stored in an airtight container for later, or cooked for immediate serving.
- Papadums can be broiled in the oven, puffed in the microwave, or deep-fried. My favorite method is to deep fry or pan fry the papadums in a small amount of oil. Papadums made in this way crisp up instantly in the hot oil. Broiled and microwaved papadums also crisp up quickly but aren't as light and flaky as the deep-fried ones.
Nutrition Facts : ServingSize 1 small papadum, Calories 56 kcal, Carbohydrate 7 g, Protein 3 g, Fat 2 g, SaturatedFat 2 g, Sodium 59 mg, Fiber 3 g, Sugar 1 g
POPPADUMS WITH LIME & CORIANDER DIP
Start your Indian meal in style with Meena Pathak's tangy dip - serve with plain poppadums
Provided by Good Food team
Categories Dinner, Starter
Time 5m
Yield 8 poppadums
Number Of Ingredients 5
Steps:
- Put the mango chutney in a bowl and chop up any large pieces of mango. Mix with the spring onions, coriander and lime juice. Cover and chill until ready to serve. (You can make this up to a day ahead and keep it in a covered container in the fridge.) Serve the chilled dip in a bowl on a plate, with the poppadums broken in pieces and placed around the sides.
Nutrition Facts : Calories 227 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 2.19 milligram of sodium
PAPADUM (LENTIL CRACKERS)
This is a thin Indian crispy cracker or flat bread. It is typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Provided by Ambervim
Categories Breads
Time 1h50m
Yield 15-20 Large crackers
Number Of Ingredients 7
Steps:
- In a large bowl mix the flour, black pepper, cumin and salt.
- Add the water and knead the dough by hand until it is smooth.
- Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
- Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
- Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
- Store in an airtight container until ready to serve.
- Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
- Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.
Nutrition Facts : Calories 0.9, Sodium 77.9, Carbohydrate 0.2, Fiber 0.1
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.
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