Suhana Special Udid Crisps No.7

These are Indian large round wafers, also known as pappadums, consisting of urad flour. They are rolled in thin paper and dry in the sun. Papadas are flame-burned by placing them on a metal stand a few inches above the burner. They will expand when exposed to heat. Move the papada quickly and evenly so that it does not burn. Repeat to the other side. In the south, they are deep-fried in oil. In hot oil, they will expand and frizz. Remove with tongs and place on a paper towel to remove excess oil. Papadas are served as a side dish with coriander chutney or served as an accompaniment to biryanis, pulaos, and curries. A staple in the home of every Indian.