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Serves 8 to 12
12 pappada, broken into half circles if over 6 inches in diameter
Vegetable oil for deep frying
In a large wok heat oil to 350 degrees, hot enough for a small piece of pappadam dropped in to expand quickly and rise to the top.
Fry pappadam, one at a time, in hot oil. They will expand immediately and should cook to a golden color in about 3 to 5 seconds. Remove from oil with tongs and drain on paper towels.
Note: If pappadam turn reddish brown, temperature is too high or they have been cooked too long. If they look oily even after draining and take longer to cook, temperature is too low.
Maya Kaimal, Curried Favors, pg 49
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