Lentil Wafers Bread Pappadum Recipes

HOMEMADE PAPADUMS FROM SCRATCH

Steps:

• Mix together the flour, salt, optional powdered spices, and water until the ingredients just come together. Add the water little by little while mixing together, until you end up with a stiff dough. Feel free to adjust the salt and spices to taste. (Garlic powder and pepper are optional additions.)
• Knead and pound on the dough for several minutes. At first the dough will be sticky, but as you knead and pound on it, it will start to come together. You can grease your hands and counter to help keep everything from sticking. I've used both coconut oil and olive oil and both work well. (Any vegetable oil shoud work.)
• Take sections of the dough and roll them out on the countertop thinly, around 2mm thin. Use a round cookie cutter to cut out circular-shaped papadums and then use a rolling pin to roll the disks out it even thinner.
• Optionally sprinkle whole cumin seeds or other spices over the disks and use a rolling pin to gently press them into the papadums.
• Spread the poppadum disks over parchment paper to allow them to dry. Flip the disks ocassionally throughout the drying process. (You can speed up the process by drying them in the sun, a dehydrator, or an oven at its lowest temperature.)
• Dried papadums can be stored in an airtight container for later, or cooked for immediate serving.
• Papadums can be broiled in the oven, puffed in the microwave, or deep-fried. My favorite method is to deep fry or pan fry the papadums in a small amount of oil. Papadums made in this way crisp up instantly in the hot oil. Broiled and microwaved papadums also crisp up quickly but aren't as light and flaky as the deep-fried ones.

PAPPADAMS (LENTIL WAFERS)

Steps:

• Heat about 1 1/2 inches oil in a wok or 4- to 5-quart heavy pot over high heat until a tiny piece of pappadam dropped in oil quickly bobs to surface and expands (about 350°F).
• Reduce heat to medium-high. Slip 1 pappadam into oil and let it expand to its full size and turn light brown, 10 to 30 seconds. Using tongs, flip it over quickly and fry other side until light brown. Transfer to paper towels to drain. Repeat with remaining pappadams. (If pappadams don't expand immediately, oil is too cool; if they brown too quickly, oil is too hot.)

PAPADUM (LENTIL CRACKERS)

Steps:

• In a large bowl mix the flour, black pepper, cumin and salt.
• Add the water and knead the dough by hand until it is smooth.
• Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
• Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
• Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
• Store in an airtight container until ready to serve.
• Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
• Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.

LENTIL WAFERS/ BREAD (PAPPADUM)

Steps:

• Heat the oil in an Indian kadhai or a deep-fryer to a depth of 2 inches. When the oil is hot to 375 F degrees, drop one wafer into the oil. The wafer will turn several shades lighter and expand considerably, this will take about 5 seconds. Remove with a pair of tongs and drain on paper towels. Fry all the wafers the same way.

LENTIL BREAD

Steps:

• In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.