Wednesday, May 30, 2007
Rolled & Roasted Papads kept ready to be served in a fine dining Indian restaurant. There are many ways and sizes these are prepared. The smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps. Sometimes described as a cracker or flatbread,the recipe varies from region to region and infact from home to home, but typically it is made from lentil, chickpea, black gram or rice flour.In Dakshina Kannada district, jackfruit and sabudana are also used as ingredients in making of Happala. In North India lentil variety is more popular and is usually called 'papad'. Pappad is also known as "Happala" in the Kannada language.
Papads or Papadums are typically served as an accompaniment to an Indian meal, they are served along with the main course in southern or at the end of it in Northern India. Both ways it is an integral part of any Indian meal. It is also eaten as an appetizer or a snack and can be eaten topped with various toppings such as chopped onions, chutney or other dips and condiments. In certain parts of India raw papads (dried but unroasted) are used in curries and vegetable preparations.