Papad is one of the most amazing discoveries ( as I like to call it )...it really makes a great addition to any menu be it a main meal or a snack...it can be had in so many forms...though like all yummy things it is not considered good for you ( due to it's high salt content )...so be sure to have it in moderation ....
Well I am done with the general surgeon warning part of it - so here goes ...back with the high praise for this food item...
It can be had just plain roasted or fried or in various other forms - some of which I decided to make a note of below...
When I thought of writing a post on papad, hubby was of the opinion that it was too simple to put down, but I was convinced that it is too beautiful to omit...not the plain form of roasting or frying ofcourse (that is known to all - I hope )...but some more elaborate methods of having it...which is not too difficult to prepare and hence is part of it's charm...
Given below are 3 which we use quite often...
A) Kurmura ( Puffed rice ) Papad
This is mix of seasoning, puffed rice ( warmed up )and roasted papad....it is very simple to make and absolutely delicious as a snack. It can be stored in a an airtight container and if made in a microwave it does not take more than 5 mins, does not take too long on gas top either.
Ingredients:
4 cups of kurmura ( puffed rice )
2 tsps vegetable oil
1/2 tsp mustard seeds
3 udad dal papads ( I used Lijjat )
1/4 - 1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt to taste ( add a little less first as papad is salty too)
Method: ( on gas top )
1) Roast the papads on open gas flame.
2) Take a pan, heat oil, add mustard and stir till it splutters, then add red chilli & turmeric powders, add the salt, then add the kurmura and stir for a couple of mins till it is crispy.
3) Transfer to a bowl - let cool - then crush the papads and add to the kurmura.
( In a microwave )
1) Microwave each papad for a minute or so till done.
2) Take a large bowl ( microwave safe ) - add the oil with the mustard seed - microwave on high for 30 secs.
3) Add the red chill and turmeric powder and mix - add salt to the mix and then microwave on high for another 30 secs.
4) Add the kurmura in the bowl - mix well and microwave for a minute or minute and half - stirring after every 30 secs.
Check for doneness - each microwave is different so it may get done after 1 min in some.
Tip:
In case you want a more elaborate snack you can add roasted chana dal, roasted peanuts and fried curry leaves too...
I generally keep it simple for our regular evening snack.
There is another variation of the above, it is made using powa - replace kurmura with dry roasted powa ( thin variety used for chivda ).
B) Munchi Happala Kosambari ( Kannada ) is the second dish being posted...this is South Indian speciality - the meaning of the above words are munchi - chilli ....happala means papad and kosambari means a salad...
We have a special papad made of red chilli & udad which we use in this dish and it is another very simple recipe and can be had with our regular meals as a side.
It tastes very good when mixed with plain rice ( as in the south generally they are rice eaters ) ...
Ingredients:
2-3 red chilli papads
1/2 cup grated coconut
1/2 medium onion
2-3 cloves of garlic
salt to taste
1/4 tsp coriander powder
Method :
1) Mix all the ingredients except the papads in a bowl and adjust the seasonings to taste - again taking into account that papad is salty so add a little less to start with.
2) Roast the papads on gas top or fry them in oil or roast in a microwave, cool and then crush into pieces and add to the above mixture.
Serve immediately since the seasonings are moist - the papad gets moist too and the salad loses it's crunchiness.
Tip: You can do step 1 earlier and keep it ready in the fridge and when you are ready to serve & eat...do step 2.
The taste is so out of the world for such simple ingredients it really does make your meal.
C) Masala Papad
This is another simple and tasty preparation - which can be had as a snack or also a starter. And most of it's ingredients are those readily available in most kitchens.
Ingredients:
2 udad dal papads
1 medium onion
1 medium tomato
1-2 green chilli ( depending on your taste )
salt to taste
1 cucumber ( optional )
1 carrot grated ( optional )
a few sprigs of coriander
juice of half a lemon
some chaat masala for sprinking on top
Method :
1) Roast the papads on gas stove or microwave and keep aside.
2) Chop all the salad ingredients and mix - add salt to taste and lemon juice.
3) Put the above mix evenly over the papads, put chopped coriander over it and sprinkle chaat masala over it and serve.
This also should be served immediately after preparing as the papad will get soggy otherwise.
These are some of the ways in which we prepare papad dishes - am sure there are many more innovative ways in which they can be eaten ...would love to hear from you how it is had at your place...and would also love to know how you liked the above options....
Enjoy !!!
Well I am done with the general surgeon warning part of it - so here goes ...back with the high praise for this food item...
It can be had just plain roasted or fried or in various other forms - some of which I decided to make a note of below...
When I thought of writing a post on papad, hubby was of the opinion that it was too simple to put down, but I was convinced that it is too beautiful to omit...not the plain form of roasting or frying ofcourse (that is known to all - I hope )...but some more elaborate methods of having it...which is not too difficult to prepare and hence is part of it's charm...
Given below are 3 which we use quite often...
A) Kurmura ( Puffed rice ) Papad
This is mix of seasoning, puffed rice ( warmed up )and roasted papad....it is very simple to make and absolutely delicious as a snack. It can be stored in a an airtight container and if made in a microwave it does not take more than 5 mins, does not take too long on gas top either.
 |
| Kurmura papad |
Ingredients:
4 cups of kurmura ( puffed rice )
2 tsps vegetable oil
1/2 tsp mustard seeds
3 udad dal papads ( I used Lijjat )
1/4 - 1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt to taste ( add a little less first as papad is salty too)
Method: ( on gas top )
1) Roast the papads on open gas flame.
2) Take a pan, heat oil, add mustard and stir till it splutters, then add red chilli & turmeric powders, add the salt, then add the kurmura and stir for a couple of mins till it is crispy.
3) Transfer to a bowl - let cool - then crush the papads and add to the kurmura.
( In a microwave )
1) Microwave each papad for a minute or so till done.
2) Take a large bowl ( microwave safe ) - add the oil with the mustard seed - microwave on high for 30 secs.
3) Add the red chill and turmeric powder and mix - add salt to the mix and then microwave on high for another 30 secs.
4) Add the kurmura in the bowl - mix well and microwave for a minute or minute and half - stirring after every 30 secs.
Check for doneness - each microwave is different so it may get done after 1 min in some.
Tip:
In case you want a more elaborate snack you can add roasted chana dal, roasted peanuts and fried curry leaves too...
I generally keep it simple for our regular evening snack.
There is another variation of the above, it is made using powa - replace kurmura with dry roasted powa ( thin variety used for chivda ).
B) Munchi Happala Kosambari ( Kannada ) is the second dish being posted...this is South Indian speciality - the meaning of the above words are munchi - chilli ....happala means papad and kosambari means a salad...
We have a special papad made of red chilli & udad which we use in this dish and it is another very simple recipe and can be had with our regular meals as a side.
It tastes very good when mixed with plain rice ( as in the south generally they are rice eaters ) ...
 |
| Happala Kosambari |
Ingredients:
2-3 red chilli papads
1/2 cup grated coconut
1/2 medium onion
2-3 cloves of garlic
salt to taste
1/4 tsp coriander powder
Method :
1) Mix all the ingredients except the papads in a bowl and adjust the seasonings to taste - again taking into account that papad is salty so add a little less to start with.
2) Roast the papads on gas top or fry them in oil or roast in a microwave, cool and then crush into pieces and add to the above mixture.
Serve immediately since the seasonings are moist - the papad gets moist too and the salad loses it's crunchiness.
Tip: You can do step 1 earlier and keep it ready in the fridge and when you are ready to serve & eat...do step 2.
The taste is so out of the world for such simple ingredients it really does make your meal.
C) Masala Papad
This is another simple and tasty preparation - which can be had as a snack or also a starter. And most of it's ingredients are those readily available in most kitchens.
Ingredients:
2 udad dal papads
1 medium onion
1 medium tomato
1-2 green chilli ( depending on your taste )
salt to taste
1 cucumber ( optional )
1 carrot grated ( optional )
a few sprigs of coriander
juice of half a lemon
some chaat masala for sprinking on top
Method :
1) Roast the papads on gas stove or microwave and keep aside.
2) Chop all the salad ingredients and mix - add salt to taste and lemon juice.
3) Put the above mix evenly over the papads, put chopped coriander over it and sprinkle chaat masala over it and serve.
This also should be served immediately after preparing as the papad will get soggy otherwise.
These are some of the ways in which we prepare papad dishes - am sure there are many more innovative ways in which they can be eaten ...would love to hear from you how it is had at your place...and would also love to know how you liked the above options....
Enjoy !!!
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