Papadum, also known as papad in North India (happala in Kannada, appalam in Tamil), a thin & crispy Indian preparation sometimes described as a cracker or flatbread.Appalams are still the favourites especially when it comes to delicacy on the dining table . Pappad can be prepared from different ingredients and methods. Arguably the most popular recipe uses urad dal or blackgram. Blackgram flour is mixed with black pepper, salt and then mixture is kneaded together. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying.
Vadaam also called in different names as vadavam, vathal, karu vadam will definitely bring back memories of our childhood, when we see these crispy pieces. The basic koozh is prepared in many ways with Rice and Javvarisi (Sago) added with green chilli paste and salt. The rice can be raw rice or parboiled rice. It will be soaked in water for about 6 to 8 hours and then ground to a fine paste. Or the rice and javvarisi is sent to Flour Mill and ground to a fine powder. Then enough water is added to the flour to make a paste. Ferment it over night and next day early morning the koozh is prepared. When making the koozh, carrot or beetroot juice is added to the batter, to get natural colour.
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