can anyone give the recipes to make appalam and papad?

Answer 1

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Answer 2

PAPAD----The : papad is a thin South Asian wafer, sometimes described as a cracker or flatbread, typically made from lentil, chickpea, black gram or rice flour.

Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as, for example, chili, cumin, garlic or black pepper.

The dough is shaped into a tortilla-like round and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.

Papadums are typically served as an accompaniment to a meal, an appetizer or a snack and eaten topped with chutney or other dips.

Papadums are made in different sizes. The smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.

Answer 3

Rice appalam

Rice - 2 cups, sago - 1/4 cup, Grind into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida.Add 2 cups of water to the ground paste and bring it to boil.Add the ground rice flour to this and cook for 1 minute. Stir well. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.

chili papad

5 sheets pappadams
1 tablespoon curry powder
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
10 fresh red chilies, finely chopped
5 tablespoons chopped cilantro
1 cup chopped fresh tomatoes
1 cup chopped red onions
2 tablespoons lime juice
1 tablespoon toasted cumin seeds
5 tablespoons mustard oil, for seasoning
1 cup oil (for deep frying)
salt
In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil; toss well.
On a deep frying pan, heat oil.
Deep fry papad sheets, one at a time, until crispy.
Do not over fry papads as they turn bitter in taste.
Place fried papads on paper towel to absorb excess oil.
Allow cooling for two minutes.
Sprinkler three tablespoons of seasoned toppings on the fried papad.
Serve immedieately.

Answer 4

i have no recipe as above. i suggest go to Indian store and ask for Punjab ka Amritsar papad, o o o fantastic it is ... the aroma and taste... i have tried south Indian papads they are very bland

Answer 5

Log on to :
http://www.gainhub.com/recipes/collection/Spicy_Rice_Appalam_Recipes.htm