Poppadoms

Poppadoms
Poppadoms

Poppadoms are very famous Indian snacks. People love to have them as a condiment for various dishes and in parts of the country, people make a variety of dishes with poppadoms. Being a girl I would like to share that in India poppadoms lies in its legacy as a tool for women’s empowerment. When you are trying to make it at home, make sure you read the weather forecast.

People love to have them as a condiment for various dishes and in parts of the country people make a variety of dishes with poppadoms.

Poppadoms
Prep Time
1 d
Cook Time
2 d
Total Time
3 d
 

Poppadoms are very famous Indian snacks. People love to have them as a condiment for various dishes and in parts of the country, people make a variety of dishes with poppadoms. Being a girl I would like to share that in India poppadoms lies in its legacy as a tool for women’s empowerment. When you are trying to make it at home, make sure you read the weather forecast.

Course: Appetizers, Vegetarian
Cuisine: Indian
Servings: 12 people
Calories: 300 kcal
Ingredients
  • ½ teaspoon Whole cumin seeds
  • 1 lb (450 gram) Black gram flour
  • ¼ teaspoon Asafoetida
  • ¼ teaspoon Baking soda
  • Kosher salt to taste
  • ¼ cup Water
  • 1 tablespoon Oil divided
  • 1 ½ teaspoon Coarsely ground black pepper
Instructions
  1. Take a bowl and mix together black gram flour, baking soda, cumin seeds, asafoetida, black pepper and pinch of kosher salt.

  2. Now add ½ of the water and mix it together with your hand.

  3. Gradually add water until the dough holds together.

  4. Then add the oil and knead into a very stiff dough.

  5. Now cover with a muslin cloth and set it aside for at least 2 hours.

  6. Remove from the bowl and knead with greased hand until it is very pliable, for about 6 minutes.

  7. Now by using a tablespoon, divide the dough into 12 to 15 small balls.

  8. Roll each ball into a very thin round with a rolling pin on a lightly oiled surface.

  9. NOTE

    The round should be thin and about 6 inches in diameter.

  10. Now space the dough rounds in a rimmed baking sheet and dry in direct sunlight for 24 to 48 hours until totally dry.

  11. Alternatively, you can dry in the dehydrator.

  12. When it is completely dried up heat directly over an open flame or in a gas grill until lightly toasted.

SERVE
  1. Your toasted poppadoms are ready to serve.

OUR DINE TABLE
  1. Poppadoms are light and flaky and you can have poppadoms with various dishes as condiments. There are several dishes where poppadoms are used as the main ingredient. Once the poppadoms are completely dried up you can store the dried poppadoms in an airtight container for up to 6 months.

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Nutrition Details

CategoryAmount
Calorie 300
Fat 3 g
Carbohydrate 50 g
Protein 20 g
Cholesterol 3 mg
Dietary Fiber 19 g
Sodium 1200 mg
Article Tags:
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Article Categories:
Appetizers · Vegetarian

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