Right, it's been a while, but here is one of the recipes for poppadums from the book I mentioned.
Spiced lentil papadums
Ingredients:
25g/1oz split black beans, ground
15 black pepercorns, coarsly ground
1.5ml/1/4 tsp ground red chilli
salt
100ml/3 1/2 fl oz/6 1/2 tbsp water
Method
Place all the ingredients in a pan and cook over a medium heat for 3 minutes until the water has been absorbed.
Leave to cool slightly then shape into 8 equal portions.
oil two freezer bags
Roll, 1 portion into a ball, place on a large plastic bag (freezer bag) and cover with the second.
Roll into 10cm /4 in circle.
Remove top bag and smear with oil.
Repeat with other balls of dough.
Leave exposed to the air for 1 day to dry out.
Place papadums on greased baking trays and place in oven about 30cm / 12 in above the pilot light. Leave for 3 days to dry out completely.
When dry store in an airtight container.
Fry as normal.
I haven't tried these yet, so don't know how good they are. It sems a bit of hassle to do (especially the three days in the oven bit), but one day I'll get round to it. We have had temperatures in teh high 40's here so I reckon just leaving them out in the kitchen would work.
Richard
