Harischandra Masala Papadam are thin, round papadams of black gram (ulundu) flour seasoned with cumin seeds, in a 70g pack. They puff up and turn crisp in a few seconds in hot oil.
Harischandra has made papadams at Matara since 1978. In Sri Lanka a papadam or two is served with rice and curry, and the cumin in the masala kind gives a little more flavour than the plain ones.
How to cook
- Heat oil in a pan, slide in one papadam at a time and lift it out as soon as it puffs and turns pale gold, a few seconds.
- Drain on paper and serve the same day.
- They can also be roasted over a flame or on a hot pan, turning with tongs.
In the pack
- Ingredients: black gram (ulundu) flour, wheat flour, salt, sodium bicarbonate (INS 500), cumin seeds, calcium propionate (INS 282).
- Allergens: contains wheat (gluten).
- Net weight: 70g.
Storage
Keep the pack closed in a dry place; damp papadams do not puff well.
Harischandra Mills PLC of Matara, Sri Lanka, founded by C. A. Harischandra in 1943, makes the Harischandra range of foods and soaps.
