TNAU Agritech Portal :: Post Harvest Technology

Post Harvest Technology :: Agriculture :: Pulses

VALUE ADDED PRODUCTS FROM PULSES

PREPARATION OF PAPAD **

Papad also known as appalam or papadam in South India, is essentially a thin wafer like product, usually circular in shape rolled from a dough made out of pulse, cereals, edible vegetable oil, alkaline and mucilaginous additives. It is normally consumed in toasted or fried form. In India, papad has been associated and deeply entwined with social customs/ rituals and has been developed into culinary art.

Materials needed

Black gram flour	100g
Water	50 ml
Salt	7 g
Sodium bicarbonate (or) sodium carbonate	1 g
Asafoetida	0.2 g
Refined oil	2-3 g

http://outofthegarden.files.wordpress.com/2006/08/papad.JPG

Method

All the ingredients except water were mixed well. The dough was prepared after adding water. The prepared dough was kneaded well and divided into balls of 15 gm each and pressed to 0.8 cm thickness with 8-9 cm diameter papad. The papad was soaked overnight, conditioned and dried under the sun for 10 minutes to reduce the moisture content to + 14.0 per cent. It was packed in polyethylene pouches. The steps involved in the processing of papad are given below:

Frying of papad : Dried papad was fried in the refined oil at 195 for 5 to 7 seconds. The papad was organoleptically evaluated.