Pappad is an Indian and Sri Lankan food item. It is known by various other names, including appalam, North Indian pappad, South Indian pappad, poppadom, poppadum and pappadam.
It is a large circular thin disc made from lentil flour. Pappads are cooked by deep-frying in oil, which causes them to expand and crispen. Pappads may also be cooked by roasting them over an open flame. Pappads may be plain, but usually contain seasonings such as chilli or garlic. They are eaten as a side dish with regional food. Binomial name Lens culinaris Medikus The lentil (Lens culinaris) is a bushy annual plant grown for its lens-shaped seeds. ... Oil is a generic term for organic liquids that are not miscible with water. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ...
It has been suggested that this article or section be merged with Papadum. (Discuss)
Today, between 60 and 68 per cent of the one and a half million poppadums they make in a day are ready to eat.
Rajachandran Prakash, the genial General Manager of Lanson, the parent company of the poppadum production unit, begins the tour at four huge tubs, which are used to mix the urad dal and saline water.
(Since all these poppadums have to eventually fit into prefabricated tubs in the U.K., not one of the calculations can afford to go wrong.) Each of the pellets is then hand-rolled into a poppadum, which is then pressed into the desired size.
Feeds |
Contact