How do the Restuarants produce the dry crispy perfect  poppadam, having tried various methods but not quite getting the puffed up dryness that they seem to get...any suggestions please.

hi mustapha
cook them in hot oil for max 3-5 seconds remove dry in warm oven standing upright on their ends for 30 mins that should fill your kitchen with that bir smell

regards
gary

Thanks Gary, I did not stand them in the oven for 30mins, but certainly will now.
cheers.

Hi Mustapharuby,

These links might be of help:

https://curry-recipes.co.uk/curry/index.php?topic=265.msg2065#msg2065
https://curry-recipes.co.uk/curry/index.php?topic=1002.msg8677#msg8677

Also, try doing a search.....there's tons more other stuff on poppadoms here

Regards,

Hi Mustapharuby {love the handle }, Don't forget to have the oil at smoking point before putting in the popadom, break a tiny piece off and drop it in , if it starts to fry {without burning} it's ready for your batch. Another good tip is to put 2 in at a time {have 2 wooden spatchulars ready } this stops the bottom one curling over, and just flip them over to cook the other. Much easier for holding them to shake the excess oil off too. Regard Paul

Great tip Spicy!  Never thought of that one ;D  I fry Poppadoms and dry them in the oven also but I grill pappads as they come as they contain more oil; the latter are the ones that are more oily and usually contain spices, also the Birs usually fold them in half.  I think it was Cory that asked what was the difference between the types, my thoughts were they were made from a different sets of ingredients, and pappads contain more oil.

Mustapharuby - if you follow Cory's links and do some searching on the Forum you will find lots of info.

Good luck
CP