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Crispy, crunchy, and irresistibly light, these fried lentil wafers are the perfect accompaniment to any South Indian meal. Ready in seconds, they add a delightful crunch to rice and sambar.
For 4 servings
Prepare for frying. Pour oil into a kadai, wok, or a small, deep pan. Heat over medium-high flame for about 2-3 minutes. To test if the oil is ready, drop a small piece of a broken appadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Fry the appadams one by one. Carefully slide a single appadam into the hot oil. Using tongs, gently press it down for a second to ensure it's fully submerged. It will expand and cook in just 3-5 seconds.
Flip and finish. Immediately flip the appadam over and cook for another 2-3 seconds. It should be a pale golden color. Avoid overcooking, as it can turn bitter.
Drain and repeat. Quickly remove the fried appadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil. Repeat the process for all remaining appadams.
Serve immediately. Appadams are best enjoyed hot and crispy alongside rice, sambar, rasam, or as a standalone snack.
Crispy, crunchy, and irresistibly light, these fried lentil wafers are the perfect accompaniment to any South Indian meal. Ready in seconds, they add a delightful crunch to rice and sambar.
This south_indian recipe takes 5 minutes to prepare and yields 4 servings. At 212.11 calories per serving with 7.92g of protein, it's a beginner-friendly recipe perfect for side or snack.
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Instead of deep-frying, roast the appadam directly over a gas flame using tongs for a few seconds on each side until it blisters and curls. Alternatively, microwave on high for 30-60 seconds, watching closely to prevent burning.
After frying, immediately sprinkle the hot appadam with a pinch of red chili powder, chaat masala, or black pepper for an extra kick of flavor.
Top the fried or roasted appadam with a mixture of finely chopped onions, tomatoes, cilantro, and a squeeze of lime juice. Serve immediately as an appetizer.
Urad dal, the primary ingredient in appadam, is a good source of plant-based protein, which is essential for muscle repair and overall body function.
The lentils used to make appadam provide dietary fiber, which aids in digestion, promotes satiety, and helps maintain a healthy gut.
As a carbohydrate-rich food, appadam can provide a quick boost of energy, making it a popular snack or side dish to complement a meal.
Appadam should be enjoyed in moderation. The base is urad dal, which provides protein and fiber. However, deep-frying adds significant calories and fat. For a healthier option, try roasting or microwaving them instead.
A serving of three fried appadams contains approximately 150-160 calories, primarily from the lentils and the oil absorbed during frying.
The terms are often used interchangeably. 'Appadam' is common in South India, while 'Papad' is used more broadly. There can be slight regional variations in ingredients and thickness, but they are essentially the same lentil-based wafer.
Absolutely! For a lower-fat version, you can roast appadams directly over a gas flame using tongs until they are blistered and crisp. You can also microwave them for 30-60 seconds, but watch carefully as they can burn quickly.
Allow them to cool completely, then store them in an airtight container at room temperature. They will stay crispy for up to 24 hours.
A dark brown color indicates the oil was too hot or the appadam was cooked for too long. They cook in mere seconds, so be prepared to remove them from the oil very quickly.
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