DISH NAME : PAPPADA THORAN ( POPPADUM STIR FRY)

Description

Papadum, in Kerala, Appalm in Tamilnadu, happala in Karnataka, Pappad in rest of India, Poppadum to westerners, many names for this universal favorite. It is a thin, crisp, round shaped wafer made, commonly with skinless black gram lentil. Variations of papad are also made with tapioca, potato, rice flour etc. Papadums are mainly served as an accompaniment to a meal or as an appetizer or snack, and sometimes with toppings such as chopped onions, carrots etc., or with chutneys or other dips.In certain states of India, papadums are used in curries and vegetable dishes.
Shallot belongs to the onion family. The flesh is usually pinker than that of brown skinned onions. In India, shallots are used in the southern states. Since it is used in the preparation of Sambar (a lentil dish of South India), it is known as Sambar onion and since Sambar is the main dish of Tamilians ( Madras / Chennai natives), it is also known as Madras onions. Shallots are commonly used in French cooking.

Note

1) Shallots can be substituted with onion, but the taste may alter slightly.
2) Since pappadams are salty, add salt only if necessary.

Method

1) Heat oil to deep fry pappads. Fry pappads. Pappadams can either be fried whole or after cutting into half or into small pieces.
2) Heat 1 tbsp. coconut oil. Splutter mustard seeds.
3) Add black gram dal and curry leaves. When dal turns golden brown, add shallots, garlic and ginger and fry till shallots are golden brown.
4) Add chilli flakes and turmeric powder and when it's done, add grated coconut. Fry lightly.
5) Crush fried pappadams lightly with hands.
Add these to the fried coconut mix.
6) Mix everything together.
7) Check for seasoning. Add salt only if necessary. Pappadams are salty.

Serving Suggestions

Serve with rice.