Lijjat Plain Papad 200 gms - Papad

• Product Of India

These round wafers, also known as pappadums, consist of only urad flour. They





are rolled paper-thin, and dried out in the sun. In North India, papads are





flame-roasted by placing it on a metal rack, a few inches above a burner. Once





exposed to the heat, they will expand. Move the papad around quickly and





evenly so it won't burn. Repeat to other side. In the South, they are deep





fried in oil. Once in hot oil, they will expand and sizzle. Remove with tongs





and place on paper towel to remove excess oil. Papads are served as an





appetizer with coriander chutney, or served as an accompaniment to biryanis,





pulaos and curries. A staple in every Indian's home.