Papadom
also called papadum · poppadom · poppadum · pappadam · papad · appalam
- Curry House
- serves 8
- recipe says 8 hr
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| 2 cups(240 g)urad dal flour | mix to a very stiff dough | knead 10 min, until it goes glassy | rest 30 min under a cloth | roll paper-thin, dry 6 hr | fry 20 sec a side, until it blisters and stops bubbling |
| 2 tspkosher salt | |||||
| 1/4 tspasafoetida | |||||
| 2 tsp(coarsely cracked)black peppercorns | |||||
| 1/4 tspbaking soda | |||||
| 1/3 cup(80 mL)water | |||||
| 1 Tbs(15 mL)neutral oil | |||||
| 4 cups(950 mL)neutral oil | |||||
| They can go dry into a very hot pan or straight onto a gas flame for fifteen seconds a side | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1mix to a very stiff dough
2knead 10 min, until it goes glassy
goes in with what step 1 made
5fry 20 sec a side, until it blisters and stops bubbling
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 6 hr 40 min1 of 5 steps gives no time
- Needs you
- about 10 min
- If you get it wrong
- Narrow — the fry is twenty seconds a side: it blisters and then it burns, with no in-between and nothing to do once it darkens
mix to a very stiff dough
not timedfrom the start
knead 10 min, until it goes glassy
10 minneeds youfrom the start
rest 30 min under a cloth
30 minwalk away10 min in
roll paper-thin, dry 6 hr
6 hrwalk away40 min in
fry 20 sec a side, until it blisters and stops bubbling
20 secneeds you6 hr 40 min in
- needs you
- you can walk away
- never timed
You'll need bowl
Goes with
See how it is written
>> title: Papadom
>> category: Flatbreads & Pancakes
>> tags: indian, lentils, fried, cracker, starter
>> counters: Curry House
>> aka: papadum, poppadom, poppadum, pappadam, papad, appalam
>> pairs-with: mango-chutney, lime-pickle, mint-chutney, kachumber
>> servings: 8
>> time: 8 hr
>> slack: narrow — the fry is twenty seconds a side: it blisters and then it burns, with no in-between and nothing to do once it darkens
>> step: mix to a very stiff dough
Mix @urad dal flour{2%cup}(240 g), @kosher salt{2%tsp}, @asafoetida{1/4%tsp}, @black peppercorns{2%tsp}(coarsely cracked), @baking soda{1/4%tsp} and @water{1/3%cup}(80 mL) in a #bowl{} to a dough far stiffer than you think can be right.
>> step: knead 10 min, until it goes glassy
Knead @&(~1)stiff dough{} with @neutral oil{1%Tbs}(15 mL) ~knead{10%min}, on a board, leaning into it, until it turns from crumbs to something smooth and faintly glassy.
>> step: rest 30 min under a cloth
Rest @&(~1)dough{} under a damp cloth ~rest{30%min}.
>> step: roll paper-thin, dry 6 hr
Roll @&(~1)dough{} in walnut-sized balls out to 7-inch rounds you can read through, then ~dry{6%hr} on a rack in the sun or a fan, turning once, until they snap.
>> step: fry 20 sec a side, until it blisters and stops bubbling
Fry @&(~1)dried rounds{} one at a time in @neutral oil{4%cup}(950 mL) at 375°F (190°C) ~fry{20%sec}, holding them flat with tongs for the first three seconds so they do not curl into a taco.
They can go dry into a very hot pan or straight onto a gas flame for fifteen seconds a side.