How to fry
Heat enough oil for the pappadam to float freely. Test with a small piece: it should rise and bubble immediately without browning too fast. Slide in one pappadam, gently press the edges beneath the oil, and lift it out as soon as it expands. Drain upright on absorbent paper.
For the best crunch
- Use fresh, neutral cooking oil at roughly 180°C.
- Fry one pappadam at a time for even expansion.
- Serve soon after frying, especially with rice, curry, or an Onam sadya.
Storage
- Keep unopened packs in a cool, dry place away from direct sunlight.
- After opening, seal the pack tightly to protect it from humidity.
- Store fried pappadam in an airtight container only after it has cooled completely.
Safety
Hot oil can splatter. Use dry utensils, keep water away from the pan, and never leave heating oil unattended.