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Author Topic: The Perfect 'Poppadam'  (read 7,893 times)

AI Summary
To achieve the perfect crispy poppadam, it is recommended to fry them in hot oil for 3-5 seconds and then dry them standing upright in a warm oven for 30 minutes. Additional tips include ensuring the oil is at smoking point before frying and cooking two poppadoms at a time to prevent curling. The community suggests checking existing links and forum discussions for more detailed information on poppadoms.

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Offline mustapharuby

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The Perfect 'Poppadam'
« on: December 09, 2006, 09:59 PM »
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. :)
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Offline woodpecker21

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Re: The Perfect 'Poppadam'
« Reply #1 on: December 09, 2006, 10:09 PM »
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 ;)
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Offline mustapharuby

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Re: The Perfect 'Poppadam'
« Reply #2 on: December 10, 2006, 01:30 AM »
Thanks Gary, I did not stand them in the oven for 30mins, but certainly will now.
cheers. :-* :-*
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Offline Cory Ander

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Re: The Perfect 'Poppadam'
« Reply #3 on: December 10, 2006, 03:28 AM »
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,
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Offline spicysarsy

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Re: The Perfect 'Poppadam'
« Reply #4 on: December 10, 2006, 08:18 AM »

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
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Offline Chilli Prawn

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Re: The Perfect 'Poppadam'
« Reply #5 on: December 10, 2006, 12:42 PM »
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
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