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Papadam (Black Gram Flatbread)

s Papadam (also papadum, poppadom, papar, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadam can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, black pepper, or other spices. Papadams are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roast

Source and licence

"Papadam (Black Gram Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Papadam_(Black_Gram_Flatbread), revision 4515421), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Papadam_(Black_Gram_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515421

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with South Asian by curated dish list: papadam, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix together the flour, pepper, cumin, and salt.
  2. Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour.
  3. Split the dough into 10–15 balls.
  4. Roll out one ball at a time to a very thin round layer on a slightly oiled surface.
  5. Dry the papadams in the oven for an hour (at about 100°C or 200°F).
  6. Keep them in an airtight container.
  7. Fry the papadams in oil until they are crispy but not too brown.