Harischandra Papadam with Rice Flour are thin papadams made from black gram (ulundu) flour and white rice flour, seasoned with cumin seeds, in a 70g pack. The rice flour gives a lighter, crisper bite than the plain papadam.
Harischandra has made papadams at Matara since 1978. Serve them with rice and curry, or on their own as a crunchy snack.
How to cook
- Fry one at a time in hot oil and lift out as soon as the papadam puffs and turns pale gold, a few seconds.
- Or roast over a flame or on a hot pan, turning with tongs.
- Drain on paper and serve the same day.
In the pack
- Ingredients: black gram (ulundu) flour, white rice flour, salt, sodium bicarbonate (INS 500), cumin seeds, calcium propionate (INS 282).
- Net weight: 70g.
Storage
Keep the pack closed in a dry place so the papadams puff well when cooked.
Harischandra Mills PLC of Matara, Sri Lanka, founded by C. A. Harischandra in 1943, makes the Harischandra range of foods and soaps.
