Cooking inspiration: Papadum.

Who hasn't been in an Indian restaurant and had Papadum with Mango Chutney as starters? Papadum or Masala Papad as a starter is quite common to see in Indian restaurant's menu, however, this is not a modern recipe, the use and benefits of Masala Papad has been mentioned in some classical books: Bhavaprakasha and Kritaanna varga/44, 45

Papadums can easily be made at home the traditional (Ayurvedic) way.

Ingredients and propriety

Dhoomasi (Fine flour of Black gram): nutritive, energizer, bulk enhancer, aphrodisiac.

Jeeraka(Cumin seeds) Anti flatulent, carminative, anti-inflammatory.

Hingu (asafoetida) carminative, digestive, anti-spasmodic, anti-flatulent.

Lavana (Rock salt) Digestive, appetizer, stimulant.

Sarjika kshara (baking soda): Anti flatulent, digestive, scraping.


Method of preparation:

Add water to the Gram flour, then add the remaining ingredients and mix it into a dough.

The dough is then rolled into thin round shapes and let it dry under the sun. The drying can take up to 3 days depending on climate.(alternatively you can dry it in the oven at 100C or 200F for one hour). You can store the dried Papadum in an air tight container, ready to use.

Cooking method: It is best to cook it in a hot pan or overbake, deep fry will reduce its benefits. Cook until they become crispy, not too brown.

You can serve it with some seasonal vegetables, hummus and chutneys.