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A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
For 4 servings
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
Method 1: Deep Frying (Classic Method)
Method 2: Roasting over Open Flame (Smoky Flavor)
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A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
This south_indian recipe takes 5 minutes to prepare and yields 4 servings. At 170.31 calories per serving with 4.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or side.
Method 3: Microwaving (Oil-Free Method)
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
Masala Pappadam: Top a cooked pappadam with a mixture of finely chopped onion, tomato, green chili, and cilantro. Sprinkle with chaat masala and a squeeze of lemon juice for a delicious appetizer.
Explore different types of pappadams made from other lentils or grains, such as rice, sabudana (tapioca), or moong dal. Each has a unique flavor and texture.
For a healthier alternative, cook the pappadams in an air fryer. Lightly brush them with oil and air fry at 180°C (350°F) for 1-2 minutes, flipping halfway through, until crisp.
Made from urad dal (black gram lentils), pappadam provides a good amount of plant-based protein, which is essential for muscle repair and building body tissues.
Lentils are a great source of dietary fiber, which aids in digestion, promotes gut health, and can help in maintaining stable blood sugar levels.
Traditional urad dal pappadams are naturally gluten-free, making them a suitable and crunchy snack option for individuals with celiac disease or gluten sensitivity.
A single deep-fried urad dal pappadam contains approximately 60-70 calories, primarily from the absorbed oil. A roasted or microwaved pappadam is much lower in calories, around 30-40.
Pappadam in moderation can be part of a healthy diet, especially when roasted or microwaved. The base is urad dal, which is a good source of protein and fiber. However, the fried version is high in fat and sodium, so it should be consumed sparingly.
Yes, you can bake pappadam. Preheat your oven to 200°C (400°F). Place the pappadams on a baking sheet in a single layer and bake for 1-2 minutes, watching them closely as they cook very fast. They will puff up and become crisp.
Pappadams are hygroscopic, meaning they absorb moisture from the air. If left out for too long after cooking, especially in a humid environment, they will lose their crispness and become soft. It's best to cook them just before serving.
Papad and pappadam are often used interchangeably, but there can be regional differences. 'Pappadam' is the term commonly used in South India, and they are typically made from urad dal flour and are slightly thicker. 'Papad' is more common in North India and can be made from various lentils and may include different spices.