Papad Bat shape
A papad can be prepared using a huge variety of natural ingredients – Wheat Flour, Corn Flour, Rice Flour, Edible Starches, Edible Salt, Refined Cooking Oils and much more along with a plethora of authentic Indian spices. With the advent of new technology, papads today, are manufactured by machines in tons of quantities. But nothing beats the traditional way of making them – at home. It’s still a widely followed across the country and also makes for a source of employment amid women living in rural areas.
To make a papad, for instance, Bat Shape papad, water is added to black gram flour along with salt and peanut oil. To enhance flavor, seasonings such as chili, cumin, garlic or black pepper are used. The basic composition of papads widely varies on the additions made to the dough – such as spice mixes, chemical mixes, and different types of vegetable juices to augment both organoleptic and nutritional characteristics of the papad. Most people also add baking soda to make the dough rise and become fluffy. Post preparation of the dough, small round balls are prepared which are then rolled into thin, round flat bread. These are further dried in the sun for approximately 4 to 5 hours.
A papad can be cooked by deep-frying, toasting, roasting over an open flame, or even microwaving, depending upon one’s requirement. The best part is, each cooking method reveals a different flavor from the same papad.
Anbhu Appalam | Malliga Appalam |