Topic: The Perfect 'Poppadam'

[mustapharuby]

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.

[woodpecker21]

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

[mustapharuby]

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

[Cory Ander]

Hi Mustapharuby,

These links might be of help:

http://www.curry-recipes.co.uk/curry/index.php?topic=265.msg2065#msg2065
http://www.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,

[spicysarsy]

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

[Chilli Prawn]

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