LENTIL WAFERS
Serves 6
Crisp as a potato chip, lentil wafers (pappadam) bring texture the table. In Kerala, they share the stage with simple dhal dishes, regal biriyani, and everything in between. Most home cooks buy the uncooked wafers and fry them at home. Being very thin, they cook quickly. Give them your undivided attention to ensure that they don’t burn.
INGREDIENTS
12 lentil wafers (pappadam)
2 cups canola oil
INSTRUCTIONS
Cover a large plate or colander with paper towels.
Heat oil in a deep skillet over medium heat.
Add a tiny piece of an uncooked lentil wafer to the oil. When it rises to the top and bubbles around the edges, slip a whole wafer into the oil. The wafer will expand one and a half times almost immediately.
Flip it with tongs or a fork and cook the other side for a few seconds. Continue to flip it until both sides are golden brown.
Remove from oil. Hold over skillet for a few seconds to allow excess oil to drip off.
Cool on paper towels. Repeat with the rest of the wafers.
