At Down To Earth, we have researched the age-old recipes to make papads that can remind you of the perfect homemade taste and provide the zing to this appetizer cum mouth freshener.
Papad mung dal plain is a thin Indian wafer described as a cracker or flat bread, circular in shape. It is served as an accompaniment with an Indian meal or eaten as an appetizer or a snack and can be eaten with toppings. Our organic Papad Moong Plain is made by using high-quality moong (green gram dal). Aroma and flavour of these mung dal Papad are pleasing and make them ideal for serving in festive parties.
Use of cumin seeds enhances its taste. Papad with low-fat content, delectable taste and nutritional ingredients would be a boon to a population looking for low-calorie food with retention of organoleptic profile.
In our family we all love crackers and crisps with a variety of dips, pates and cheeses so when we visit one another we often arrive with the makings of a platter. On reading the information on the Green Gram Plain Papadum packet, I realised that this would be a great alternative to the crackers-and-crisps idea. As a bonus, it would be a healthier option for those of us who are slightly over our optimum weight! And because this variety is plainer than others in the range, it would not mask the flavour of the other foods. Best of all, the price is competitive - in fact, I think it would work out cheaper than what might be paid for an average bag of crisps.
We made up some platters with several kinds of cheese, chunks of focaccia, pork terrine, herb butter, and home-made garlic dip. Lastly, I microwaved the papads and broke them into largish pieces. They broke cleanly without spreading crumbs everywhere, and I scattered them among the other items on each platter. There were 12 people present (including children) so this would provide lots of feedback as they grazed.
Before trying the papads with any other combination, everyone was asked to have a taste of the product on its own. Reactions varied from "pleasantly salty" to "can just taste the spices" to "can I have another one?". Nobody gave a negative response, not even Miss Four who likes her food plain and boring. In fact, she asked if she could have another one to herself as she did not want any of the yukky stuff on the platter!
In effect, I could have done the review with far fewer people as most of them were in agreement anyway. One even put a little apricot jam on his and said it was yummy, but nobody else wanted to try that combination! Brie was a winner - we had left it out of the fridge to soften so it was easy to dip a papad piece into it. I had to top up the brie as it was going faster than the other items. The blue cheese, however, was rather too strong and overwhelmed the delicate flavour of the papads, so we decided that could be used only in very small quantities. The terrine (again in small quantities), garlic dip, and herb butter were all universally popular.
Now that I know how successful this product is when used in this manner, I am going to try some other combinations. I am interested to try it with a topping of cheese and pimientos, or anchovies with a scrape of pate. There are lots of possibilities given the mild flavour of the papads and the strength of the cooked product; it holds its shape well and does not disintegrate when combined with other soft foods. A must on my shopping list for the future.
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