Friday, September 11, 2015

Add taste to your food with Papad

Masala Papad
We all have our favorite dishes and cuisines. Today, I am gonna tell you, about something, without which I find my lunch and dinner incomplete that is Papad. It enhances the taste of the food it is accompanying. It is thin, crispy, disc-shaped snack and can be prepared from flours like potato, urad dal or split white gram, masoor or red lentil, chickpeas, rice, soyabean, etc. It can be eaten by deep-frying and roasting. But, I personally like eating it roasted as it is oil-free, fat-free and doesn't increase cholesterol level. Sometimes to add flavor to it, the topping is done with onions, tomatoes and condiments.

Potpourri of Papadam

India is a vast country with several different cultures, languages, religions, ethnicity, dresses. This diversity can also be seen in it's meal. Each culture, state and religion has some special and appetizing dish to offer. There are several sort of pappadam like:
  • Bikaneri
  • Black Pepper
  • Jeera
  • Urad
  • Moong
  • Punjabi
  • Masala
  • Chawal
  • Lentils
  • Aloo &
  • Gram

Top manufacturers of Papadum

In the age of innovation and ever increasing quest for delicious appetizers and dishes, we can come across several offers of Papad. Sometimes, I wonder who are the best Suppliers and Manufacturers of it. On the basis of my search and experience of trying several sort of papadum, I am listing some of the best producers below:

  • Haldiram
  • Bikanerwala
  • Lijjat
  • Arul Appalam
  • Shree Mohans Karachi Sweet Mart
  • Shri Sairam
  • K.J. Enterprises
  • Maharaja
  • Milan Masala House

Ingredients and Procedure

Papad can be prepared by using different ingredients and by employing different methods. Most commonly these are prepared by using urad dal or split black gram. Black gram flour after adding chilly powder, pepper and salt is kneaded. This mixture is then rolled and flattened into very thin rounds which looks like a chappati, then are sundried. After drying they are stored into air-tight jars and containers to save them from moisture, air to retain their taste and quality. We can also add asafoetida, cumin seeds or zeera to add more flavor to them. 

Don't eat too much Papad

Many people love to eat the food too much which they like. But in taking of too much quantity can lead to stomach upset, stomach ache, dysentery, acidity and gastric troubles. As these are commonly prepared by using urad dal, which can disturb appetite. It also contains many spices, huge intake of which can result in acidity and gastric problems.