There are as many different variations of the crispy lentil bread called pappadam, including a pepper one, as there are ways to make them. South Indians shallow fry them, while North Indians tend to cook them over a flame. You can also cook them in the microwave oven, but the simplest way is to pass them under the broiler.

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  • Servings: 4

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  • 8 pappadams

How to make this recipe

  1. Preheat the broiler and arrange an oven rack as close to the heat as possible. Set 1 pappadam in the center of a baking sheet. Keeping the oven door open, slide the baking sheet under the broiler. As soon as the pappadam begins to puff, after about 5 seconds, pull the baking sheet out of oven and turn the pappadam 180 degrees. Return to the oven for about another 3 seconds, or until the pappadam is golden brown and puffed. Reserve on a wire rack and repeat with the remaining pappadams.

Contributed By Published February 1999

455290 recipes/pappadams 2014-02-27T21:29:57+00:00 Maya Kaimal asian|indian|appetizers-starters|beans-grains-and-legumes|breads-rolls-and-muffins|side-dishes|4|fast|vegetarian february-1999,maya kaimal,indian food,broiled pappadam,side dish,lentil bread recipes,pappadams 455290

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