Pappadum Microwave
UPDATE:2015 I used to cook Pappadums in the microwave, but I’ve returned to cooking them in oil, they taste so much better.
Here is the old way – I cook my Pappadums in the Microwave . I used to cook them in oil as per the instructions but it uses a lot of oil, which can’t be healthy and there is the added danger of a kitchen fire, especially if you are cooking with an open gas flame.
Cooking Pappadums in the Microwave is an acceptable alternative providing they are sprayed with olive oil on one side and left for 10+ minutes. Then put a plate in the microwave (1100watts) and put it on full for 90 seconds to pre-heat it. Place three or four oiled Pappadums on the plate and Microwave for one minute.
This pre heated plate is an important part of the process.
Adjust the time to suit the strength of your Microwave. You can do 4 or 5 pappadums at a time this way and they are tasty.
Without the oil they are too dry and powdery.
You can do more than 5 at one time, but they may burn a little in a few places. I have cooked 15 by scattering them around the plate- and making sure they are not all exactly on top of each other. Very handy when making curry for several people.
I prefer plain pappadums, there is enough strong taste in the curry so I don’t need extra garlic or whatever. I use Sharwoods ‘Puppodums’, there are 15 in a packet. about 15 cm/6 inches wide as opposed to the other packet of large papadums on the supermarket shelf which contain only 10. I notice on the Sharwoods website that they now only show packets containing 8, which is disappointing because I expect the price will be much the same for only half the amount.
Since writing the above I have changed my mind. The Sharwoods Puppodums did disappear off the shelves for a while, and I tried the Patak’s Pappadums. The Patak’s are only 10 to a packet compared to Sharwoods 15, but the net weight is only 13gms less, at 100g net. I thought the Patak’s tasted better, and the Sharwoods, when they reappeared on the shelves, seemed very bland in comparison. I cook the Patak’s Pappadums THREE at a time.
I have used the small Pappadums from the supermarket but the large ones are easier to oil & cook and a more authentic size. I have tried several other unknown brands from Asian shops, they sometimes have more flavour but sometimes not so good. Hard to find consistency and often they are not gluten free.
Once a packet is opened I wrap it in gladwrap, or seal in a ziplock bag- either way they keep for weeks, even in the tropics. But not so with cooked pappadums- for 8 months of the year when our humidity is high, a cooked pappadum begins to turn soggy in just a few minutes. In high summer they start to go soft after 3-4 minutes!! so best kept in a warm oven until ready to eat.
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Hi Rob,
I have often cooked huge amounts of pappadums for big functions. The secret is to let them cool till the heat is just off them and then store in an airtight container or a plastic bag with as much air as possible removed out of it.
If cooking in oil, make sure they are well drained. Place a piece of paper towel in the bottom of the bag and then carefully place the pappadums in the bag being careful not to break them up. Keep the papadums in the bag until ready to serve the curry. This is great if you are cooking a banquet!
Hi Zana, thanks for the tip. I have sometimes stored them in plastic containers but they take up a lot of room and don’t fit the box shape well. The plastic bag idea is perfect.
Hi Rob and Zana,
just having the family round for a Boxing day curry and found that the Patak’s pappadum boxes have about 20 languages I can’t understand.
Thanks for your tips.. saved the day:)
I appreciate, cause I found exactly what I was having a look for.
You have ended my 4 day lengthy hunt! God Bless you man.
Have a nice day. Bye
Also visit my blog post … refrigerator fix blog
Here in New Zealand, we get the small pre-cooked ones, those i find best. I like those, cause the just work with the ways i eat me curry. forsure
Thanks for the tip on the Papadum Express. Will look into that wild tray, yeh choiuces.
cheers seanno
I whole heatedly disagree with you Gary. It was 2 months ago that I read this blog, then from the comments made above about the Papadum Express tray, I went to their site, I finally bought one 2 weeks ago, and I can tell you it sh*ts over the oil frying and cooking, hands down. Not only did it make 4 to 5 Papadum for me and my daughter in seconds but I was truly astonished at the quality of this here tray. Wow is word here. You only have to hold it to see great Australian manufacturing isn’t dead. Makes me bloody proud. I am in South Australia and I asked around for the tray, could not find it, so I wrote to PapadumExpress and they sent me to their website, nonetheless I bought one and man was I glad, I bought it. I never knew it would be so easy to have Papadums at home. No thinking what so ever. Just 1 minute and I have 5 or 6 to eat anytime without cooking and all that crazy kitchen running around. That will do be mate.
So Gary, if we are here for a good time, then I’ll have more of it :))
Hmm this pre heating talk seems odd to me, as i have always fried [unhealthy] them, but now microwave them one at a time without any oil whatsoever. But, conversation here regarding the Papadum Express seem influential to my cause, as my kids are big fans of the Papadums. Here in Adelaide, we get the Sharwoods and Pataks and we prefer Sharwoods. The size is right too. Pataks seem a little too big and odd to cook too. The microwave seems to do an ok job. Ialso notice the Papadum Express Youtube channel has these cooking incredibly well. I think, further investigations are a foot. Need to talk to the mrs.. but Papadums are a continuous eat here in our household. no argi bargi there . tnx mate. good convo
I’ve moved away from microwaving, the Poppadums taste and look completely different when fried in oil – so much better that I couldn’t go back to Microwaving them.
I use Canola oil, fry one at a time for only a few seconds and drain well.