PAPADS

Papads (papadams in the U.K.) are eaten with every dal and rice meal, and often with curry too. In certain parts of India, such as the South, they are an essential feature, in others optional.Papads are made from either lentils (of various kinds) or from a combination of lentil and rice floour.The rice flour ones are from South India, and need to be fried. The lentil ones are from Northern India and can be toasted or fried. The lentil ones are seasoned with either black pepper, or garlic and chilli, or herbs and spices. Nowadays tiny papads are produced for frying, which can be served with meals or as cocktail snaacks. They are colloquially known as disco papdas in Bombay. There, anything new and likable is given the prefix disco!In North India it is believed that papadsact as fat absorbers in the body. Sindhis always follow a meal
with toasted papads and only then drink water as they believe that drinking water without eating a papad may lead to a cough. To toast a lentil papad, heat a griddle or crepe pan until very hot, then toast the papad on both side, pressing down the edges to ensure that they do not remain raw.Toasted papads can be kept for a couple of hours. Alternatively you can hold papads directly over an open gas flame. Sometimes a little oil or butter is put on hte griddle pan, and when hot the papad is roasted on it. Fried papads cannot be kept for along or they go soggy.For parties and special occasions, make in this way with a little butter or oil, and garnish with a few finely chopped coriander leaves, red chilli or paprika and finely choppeddesiccated coconut, tasty
and attractive.You can cook them an hour or so ahead and keep on thedining table. It is not practival o make them at home.