Pappadam Thoran | Papad Stir Fry (Step by Step Pics)

Ask any malayali and you may find their blind likes towards this humble pappadam. My family right from grand parents,my parents, H's parents to my kids (all generations) love pappadam, none can eat just one !! But on that note let me also tell you that these days many brands of pappadam are adulterated and are not healthy.
Pappadams for those of you who don't know can be referred as a paper thin tortilla that turns crisp wafer like once fried in oil. They are made mainly with urad dal and rice flour with a tinge of baking soda. There are north Indian varieties of pappad and South Indian varieties too like appalam, pappadam. Each of these varies in taste and flavors especially some of the north Indian varieties like masala papads. Though Kerala pappadam is used to make this thoran(stir fry), I have used masala papads to make this stir fry to spice it up a little. We like this stir fry just as a snack and not like a stir fry at home. However, it serves good as a stir fry too but I find these very addictive so our main concentration(esp kids) is on the stir fry than on rice and curries. Anyways, this is a very simple stir fry that hardly takes anytime to put together and you can enjoy with rice or with chai (tea), like me ;)

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~4-5 servings
Author ~ Julie

Ingredients
pappadam 10 or masala pappad 4 large
salt a pinch(for the coconut masala)
oil for frying

for coarsely grind
coconut 1/2 cup
chilly powder 1/2 tsp
garlic cloves 2 small
cumin seeds 1/2 tsp
shallots 2-3
salt to taste

for tempering 
mustard seeds 1/2 tsp
red dry chilly 2 broken
curry leaves a sprig
coconut oil 1 tsp

Method

• Fry the pappad or pappadam as you regularly do or check this post here on how to fry pappadams. I have used masala papad for making this thoran as it is very nice and crisp. You can use the regular kerala pappadam.
• Crush the pappadam or papad gently by hand in bite size pieces. Keep aside. In a mixer jar,add the coconut,shallots,garlic,chilly powder and cumin seeds. Pulse once or twice to crush all without adding any water.

• Heat a pan and add oil. Add mustard seeds when hot and let it splutter. Add in dry red chillies and curry leaves. Add the coarsely ground mixture and saute on low flame until the raw smell disappears and the coconut mixture is free of moisture(takes about 2 minutes). Add a pinch of salt to the masala mix(remember that pappad contain salt).
• Add in the crushed papad or pappadam in it,give a quick toss for 30 seconds. Switch off flame and serve warm.

NOTES

* The pappadam remains crunchy as there is no moisture left in the coconut mixture. However,this thoran(stir fry) can be made quickly and so there is no need of  making ahead.

Learn how to fry pappadams and preserve the freshness of pappadam using these tips mentioned in this post here- Pappadam