Toasted lentil wafers (Papad/puppadum) from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni
-
lentil wafers
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Warm cabbage salad with crabmeat and mangoes (Manga poriyal); Bombay chicken corn soup (Murgh shorva); Curried summer vegetable soup (Sabzi shorva); Peasant split pea and eggplant soup/stew with dill (Dal baigan); Kohlrabi, tomato, and chick-pea soup (Ganthgobhi shorva); Malabar salmon in delicate coconut sauce (Salmon molee); Yogurt chicken (Dahi murghi); Chicken Frazer (Murgh jhal Frazi); Fragrant beef with peas 1 (Keema matar 1); Fragrant beef with peas 2 (Keema matar 2); Stuffed cabbage rolls with fragrant tomato sauce (Bandhgobhi dum); Tomatoes and greens in fragrant buttermilk sauce (Tamatar ki kadhi); Malabar vegetable stew with coconut (Avial); Lentil stew with broccoli, carrots, and pearl onions (Tandoo sambaar); Eggplant-lentil stew with tamarind and garlic (Katrika sambaar); Vishal's cauliflower sambar stew (Gobhi sambaar)
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.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.