Harischandra Papadam are plain, thin papadams of black gram (ulundu) flour, in a 70g pack. Dropped into hot oil they puff and crisp in seconds, ready to serve with rice and curry.
Harischandra has made papadams at Matara since 1978. The yellow pack names them in Sinhala, Tamil and English and shows the sugar, salt and fat traffic light panel on the front.
How to cook
- Fry one at a time in hot oil and lift out as soon as the papadam puffs and turns pale gold.
- Or roast over a gas flame or on a hot pan, turning with tongs until blistered all over.
- Drain on paper and serve the same day, whole or crushed over rice.
In the pack
- Ingredients: black gram (ulundu) flour, wheat flour, salt, sodium bicarbonate (INS 500), calcium propionate (INS 282).
- Allergens: contains wheat (gluten).
- Net weight: 70g.
Storage
Keep the pack closed in a dry place so the papadams stay crisp when cooked.
Harischandra Mills PLC of Matara, Sri Lanka, founded by C. A. Harischandra in 1943, makes the Harischandra range of foods and soaps.
