PAPPADUM STACK
July 18, 2011 in Salad, Starters, Vegetables
My childhood memories of living in a large Indian community in Durban when entertaining, meals were like a mini buffet – a large spread of various tasty dishes with no real distinction between a starter and main course. This has gradually changed with time and one of the starters that I make when avocados are in season is a pappadum stack. I usually use smoked salmon shavings as part of the ingredients – but the local supermarket did not have any in stock so this is now perfect for meatless Monday!!!!
A pappadum is a thin, crisp, crunchy Indian preparation sometimes described as a cracker or flatbread. Pappadum, as we know it, has many names in different parts of India, papad, pappadam, appalam, appadum, happala, and pappadum.
My favourite has to be poppadum as it is known in the UK – when a pappadum is being fried – it literally pops into a crisp crunchy cracker.
Pappadums are an important part of Indian cuisine and is served almost daily with meals in the Gujarati community. Although the recipes say it is easy to make I am not rushing to attempt making it – once the dough is made and rolled out into very thin discs – there is a drying out process of the disc which can be time consuming. Fortunately readymade pappadums are stocked in most supermarkets and are available in plain to spicy flavours.
Pappadums can be cooked in various ways – in a microwave, grilled in an oven, baked over an open flame but deep frying the pappadum produces the best result and takes only a few seconds to cook.
Pappadums can be eaten as a snack or appetizer served with dipping sauces and chutneys or served as in some parts of India to finish off a meal – I enjoy eating pappadums either way.
The recipe for my pappadum stack has salad ingredients that I enjoy – this can be changed to one’s personal taste.
Once the pappadum stack is plated, serve immediately to avoid the pappadums from turning soggy.
PAPPADUM STACK
One serving
Ingredients
2 pappadums, fried
40gr smoked salmon shavings (optional)
Avocado, sliced, cubed and dipped in lemon juice
Cherry tomatoes, sliced in half
Red onion (thinly sliced)
Green pepper, finely chopped
Cucumber, finely chopped
Sour cream
Sweet chilli sauce
Place a fried pappadum on a serving plate.
Spread a mixture of the salad ingredients over the pappadum.
Add a small dollop of sour cream over the ingredients.
Add a few squirts of sweet chilli sauce.
Cover with the second fried pappadum .
Repeat the process of spreading the salad ingredients over the second pappadum.
Finishing off with a dollop of sour cream and a few squirts of sweet chilli sauce.
Serve immediately.
Every mouthful different and delicious!!!!!
janicetripepi said on July 18, 2011
What a brillian idea Mitzi – i love Pappadums and using them in a stack would be heavenly. They are so thin and crispy – and light. I often serve them with roti when I make curry. I see you are also a fan of Gorima’s!! I buy most of my Indian and Thai ingredients there. They make some awesome Masala’s too. Have a great day xxx jan
tandy.sinclair said on July 18, 2011
I have some microwave ones I brought back from Aus which I should remember to use
Freshly-Ground said on July 18, 2011
double yum!
pinkpolkadot said on July 18, 2011
It looks delicious!!
Sous-Chef said on July 18, 2011
We say poppadums….guess where I come from?
What a nice idea.
HealthyVegetarianFoods said on July 18, 2011
Very nice post Mitzi, and the pappadums are a good source of protein as they are made from a mixture of black and green lentil flour.
Zabwan said on July 18, 2011
I love poppadums – eat them as I am making them! Love your idea of stacking them, Mitzi, it looks delicious
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mitzireddy said on July 19, 2011
Thanks, Jan
mitzireddy said on July 19, 2011
they are nice just to munch.
mitzireddy said on July 19, 2011
Give it a try, Max
mitzireddy said on July 19, 2011
Thanks, Pink
mitzireddy said on July 19, 2011
lol,Sue
mitzireddy said on July 19, 2011
Thanks, Usha
mitzireddy said on July 19, 2011
Thanks, Zabwan – my family enjoy it.
Juno62 said on July 21, 2011
What a great idea to stack poppadums with crunchy fresh ingredients, Mitzi. I’m going to make this for my teenagers who need snacks 24/7
mitzireddy said on July 22, 2011
Its very moreish – thanks, Juno