Name: Indian Papadum or Papad
Yield: 4
Cuisine: Indian
Ingredients: Black Bean Flour: 240 g; Black Pepper: 1 teaspoon ground; Cumin Seeds Powder: 1 teaspoon; Salt: 1/2 teaspoon; Garlic: 1 clove; Water: 0.25 ml + 1 tablespoon; Seed Oil

Iyaya:

Cuisine:

Idia

30
Veiqaravi 4
Rawarawa

Gacagaca

240 lako Falawa ni Beni Loaloa
(or lentils or chickpeas)
1 teaspoon ground Pepper ni Black
1 sepuni Na Sorenikau sa Serau
1/2 sepuni Salt
1 clove Garlic
0.25 ml + 1 tablespoon Wai
Me baleti itavuteke
Waiwai ni sorenikau

IDusidusi

E vuqa tu na yaca nei Papadum: era vakatoka me papa, 2012, popumum kei nadam, ia na icakacaka ni icakacaka e tautauvata ga kei na. Sai koya oqori, imatai vei ira kece, e dua na ivakarau ni keba ni veivakararai, se madrai, vata kei na tomani ni gacagaca taleitaki. Sa kena ivakarau ena ceva kei Idia, sa tekivu laurai tale tikoga vei keda na vakavakarau oqo, rawa ni tiko ena sitoa ni kakana vakalewe se makeivoli soqo ni veivoli. Mai Idia era dau vakayagataka me ra dau kana kana sara ga, idola ni niu, se dau kasuru ena raisi se vakavakarau tale eso.

Sa dau vakarautaki tu ena kena ivakarau dodonu o Papadum se papa kei na veimataqali ivurevure ni veivakasausau. Bini loaloa, chickpea ni valawa, valawa kei na so tale.

Na ikalawa

1 Cakava	Mix together the flour, pepper, cumin seeds and salt, so that the spices are well distributed in the flour. Add the garlic and mix well. Add a little water at a time until you obtain an elastic paste: rather solid and dry (if it is not moist enough it will not work well. If necessary, add a little water at a time).
2 Cakava	Knead the dough by hand for about 5 na miniti, making it smooth, and then giving it a cylinder shape (about 5cm x 15cm long), then cutting some 3cm thick washers. Place each washer on a lightly oiled surface, then turn them so that they are greased on both sides. Vata kei na dua na pini ni rolling (or by hand) then form circles of bread of about 15cm in diameter: roll out the dough until it forms very fine discs.
3 Cakava 120	Sprinkle each Papadum with black pepper (tovolea) kei na, with the help of a spatula, transfer each bread onto a sheet of parchment paper. Let them dry for 2 auwa (in India they leave them in the sun, ed) in the oven at less than 90 °, turning them every now and then. Remember they just have to dry, not cook.
4 Cakava	The traditional cooking of Papadum involves cooking in the oven at 150 ° me baleta 20-25 na miniti, but if you prefer you can quickly fry them in a pan with vegetable oil.
5 Cakava	Eat them hot!

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Jan 3rd, 2026

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Aperitif	Appetizer
Tawaikava	Katalau
Brunch	Keke
Carnival	Jisi

	240 lako Falawa ni Beni Loaloa (or lentils or chickpeas)
	1 teaspoon ground Pepper ni Black
	1 sepuni Na Sorenikau sa Serau
	1/2 sepuni Salt
	1 clove Garlic
	0.25 ml + 1 tablespoon Wai
	Me baleti itavuteke
	Waiwai ni sorenikau

Papadum se Papa

Wasea ena nomu veitaratara:

Gacagaca

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Gacagaca

Me baleti itavuteke

IDusidusi

Na ikalawa

Na ivolalailai ni icakacaka railesu

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