Iyer recommends cranking the burner up to medium-high and toasting the papads over the open flame. Perhaps our burners produce a higher flame than expected, but I found that mine kept catching fire when I did this. Turning the heat down to medium-low produced much better results. You may have to play around with settings a bit until you find what works well for your stove.
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| A flame-toasted papad served along side a pulao and raita for lunch. |
Papads
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredient
- uncooked lentil wafers1
Directions
Gas Stove
- Set burner to medium-low.
- Place papad directly on burner. It should start to blister in spots after a few seconds.
- As soon as it starts to blister, flip it over. More blisters will begin to form.
- Keep flipping it every few seconds, moving it around to make sure that it gets fully and more-or-less evenly cooked.
- Repeat with more papads until you have as many as you need.
Electric Oven
- Place a rack as close as possible to the heating element and preheat broiler to high.
- Toast the papads until they blister and turn light brown (2-3 minutes).
Deep Fryer
- Preheat oil to 190°C (375°F).
- Lower a papad into the hot oil and keep it submerged with a pair of tongs until it expands and turns yellowish-brown (~5 seconds).
- Transfer to a paper towel lined plate to cool and drain.
- Repeat with more papads until you have as many as you need.
1 Iyer recommends papads made from skinned split black lentils/mapte beans. You may see this listed as "urad" or "urid" flour on the ingredient list. My papads were made with a mix of urad and white rice flour. Varieties abound! You may also find papads made with mung/moong bean flour, potato starch, and/or tapioca starch. Feel free to experiment with different types... with the caveat that some of them may cook differently than others. Back
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