Flame-toasted lentil wafers (Papads) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 740) by Raghavan Iyer
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lentil wafers
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Yogurt-marinated lamb with ginger and garlic (Roghan josh); Chickpea-stuffed taro leaf stewed in spiced buttermilk (Patra kadhi); Garlic-infused split black lentils with lime (Lasoon urad chi dal); Skinned split black lentils with spinach (Palak urad dal); Spinach-smothered whole green lentils (Palak moong); Spicy split green lentils with chiles and onion (Pyaaz mirchi moong ki dal); Red lentils with chiles (Mirchi waale masoor ki dal); Buttery pigeon peas with turmeric (Nayee toram paruppu); Tamarind broth with pureed pigeon peas and black pepper (Molagha tanni); Amaranth leaves with peanuts (Chowli nu shaak); Imperial potatoes (Moghalai aloo aur simla mirch); Grilled chicken layered with saffron rice (Tandoori murghi biryani); Minty rice layered with chickpeas and greens (Kabuli chana biryani); Garlicky festive rice (Subzi biryani); Rice and lentil casserole with onions (Bisi bele bhaat); Rice with potatoes and paneer (Aloo paneer pulao); Soused cucumbers in yogurt and fresh mint (Kakadi raita); Sauteed spinach and yogurt (Keerai pachadi); Lime wedges pickled in cayenne pepper and mustard oil (Nimboo ka achar); Kerala-style avocado relish with tamarind and chiles (Avocado chutney)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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