Papad, appadam, papar, pampad, happala, poppadam, poppadom, appalam, pappadam, puppodum, pappadum Whatever you might call them

Papad are traditionally made from black gram flour or urid flour if you want authentic taste mixed with a selection of different spices and a small amount of vegetable oil. Once this has been kneaded into a nice dough, it is then portioned up and flattened into paper-thin rounds papad and dried.

let's take a look at the multiple ways to cook your papad

On Flame

This is a very traditional cooking method in India. Roast your papad over a low flame, keeping them moving all over the papad to avoid burning. You want a lightly charred, light brown colour for the best flavour.

On Tawa

Most easiest way to cook papad simply cook like roti on tawa both side on low heat and press with cloths to cook evenly end enjoy your papad 

Grill

Simply place papad under a preheated grill for 10 to 15 seconds, turning if required that’s it enjoy your papad

Microwave

Place papad in the microwave and cook for 30 seconds. Check to see how well they are cooked, Continue until fully cooked. This method will give slightly different results but does save on using oil. Practice is required as all microwaves differ.

Fry In a Pan

Heat about 200ml oil in a deep frying pan until it is hot. Slide a papad into the pan and, with the assistance spatulas,  press the edges down for cook equally  The papad should cook in seconds, enjoy the fry papad as you like.