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.
12 lentil wafers (pappadam) 2 cups canola oil
Cover a large plate or colander with paper towels.
Heat the 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 the wafer with tongs or a fork and cook the other side for a few seconds. Continue to flip until both sides are golden brown.
Remove from the oil. Hold over the skillet for a few seconds to allow excess oil to drip off.
Place on paper towels to cool. Repeat with the rest of the wafers.
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Susan developed a passion for flavorful food as a child. Under her mother's wing, she learned to prepare everyday Kerala dishes.
In her twenties, Susan moved to Tokyo in search of adventure where she embraced Japanese culinary traditions. There she learned to value individual ingredients and tapped into the power of plating.
Once back in the U.S., Susan earned a Masters Degree in Public Policy. The hypnotic rhythms of the kitchen (mincing, chopping, mixing) drew her to Kendall College in 2005 where she trained as a chef. After a foray in the food industry, she started Cardamom Kitchen. Her mission is to promote all the benefits of home cooking. Susan leads cooking classes, and has taught at Whole Foods Market, the Fearless Food Kitchen, Gilda's Club, Common Threads, Swedish Covenant, farmer's markets and provides private instruction for children and adults. She also hosts a Culinary Tour of Devon Avenue, Chicago's Little India. Susan created and managed the "Kitchen Basics" column for Whole Foods Market.