1. Food
Send to a Friend via Email

Your suggestion is on its way!

An email with a link to:

http://video.about.com/indianfood/How-to-Make-Poppadom.htm

was emailed to:

Thanks for sharing About.com with others!

Video:How to Make Poppadom

with Natasha Levitan

Poppadom is a delicious, wafer-thin Indian bread flavored with spices like cumin and pepper. Try serving yours with chutney.See Transcript

  • All Videos
  • All Food Videos
  • Indian Food Videos

Transcript:How to Make Poppadom

Hi, I'm Natasha Levitan for About.com Food. Today I'm going to show you how to make poppadom.

Poppadom Ingredients

For this recipe, you will need:
  • 2 cups urad flour
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 cups oil for frying

Make the Poppadom Dough

To your bowl with flour, add black pepper, cumin, and salt, and mix them together with a paddle. Add water, and knead until the dough comes together.

Roll Out the Poppadom Dough

Flour your working surface, and transfer your dough on it. Pinch a walnut sized piece of dough, roll it between your hands.

Place it on your board and roll it out with a rolling pin into a shape of a circle. If your circle isn't perfect, here is a tip you can use.

Take a CD, place it on your dough and cut around it with a knife and discard the extra dough. Now your poppadom is perfect.

Cook and Serve the Poppadom

You can cook poppadom in a variety of different ways: microwave, bake, or fry. Into a deep pan, pour in your two cups of oil.

Turn the heat on medium, and heat the oil. Place your poppadom in it. Let it cook for two minutes on one side then turn it over with a slotted spoon and cook it on the other side for 30 seconds.

Take it out onto a plate lined with a paper towel to absorb the extra oil. You can serve it with a chutney or any main dish.

Thank you for watching. To learn more, visit us on the Web at food.about.com.
About videos are made available on an "as is" basis, subject to the User Agreement.

©2014 About.com. All rights reserved.