Pappadam | Kerala Pappad | How to fry Pappadam ??

Pappadam is an inevitable item in Kerala sadyas and meals too.Pappadams are not cornered to Kerala alone and is available in all different states of India in different forms like appalams,pappad  with many flavors.There is nothing fancy in this recipe and I think all Indians are aware how to fry pappads.Then,why a post?? The answer to this question lies in the first line of this same talk that pappadams is an important item in our sadyas and these are fried in coconut oil.If you really don't know how to fry a pappadam,then its here.

Ingredients
pappadam/pappad 10-12
oil 1/2 cup(preferably coconut oil)

Method

• Heat oil in a pan or kadai preferably deep one.
• Take the pappadams and wait till oil is hot on medium flame(poke in the center of pappadam with a skewer,if you don't prefer it puffing like pooris and just want few small puffed bubbles here and there.I prefer puffed ones so don't poke).
• Slide in one pappadam at a time in oil and wait till it puffs up.Turn and fry both sides and corners especially.
• Poke with a skewer or knife and drain on paper towels.Repeat the same step for frying other pappadams.
• Serve with sadya or meals.

 

 Serves~ same number of pappadams that you fried(10/12)

NOTES
* Don't keep the flame on high as it rings the smoke alarm.Always keep windows slightly open and exhaust on when frying pappadams.
* Be quick to turn the pappadams else the pappadams turn slightly browned up.Some prefer that way too,but i prefer quick turning as that tastes better.
* When buying pappadams,select a packet that is light brown in color and not reddish brown as those are old packets and doesn't taste good or check the date of manufacture.
* Preserve pappdam packets in freezer section in a zipoloc bag,remains fresh for longer time.Thaw before frying.