- Flour or paste derived from chickpeas, urad dal, potatoes, rice, or lentils
- Peanut oil
- Seasoning such as garlic, chili, cumin, or black pepper
- Slaked lime or baking soda
- Vegetable oil, coconut oil, or ghee (for kneading and/or deep frying)
So Are Poppadoms Vegan?
All other ingredients used in poppadoms tend to be vegan and are also okay for many with special diets (such as a gluten-free diet) to eat. If you are dining out and want to order poppadoms, make sure you ask about the ingredients that restaurant uses in their poppadoms, especially regarding what type of oil they are fried in.
How To Make Vegan Poppadoms
To start off making your own poppadoms, you will need:
2 cups of oil.
Start by adding 2 cups of urad flour into a medium-sized bowl, then add your 1/2 teaspoon of black pepper, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt. Mix these ingredients together, then create a depression in the middle of the mix.
Add the 1/4 cup of water into the depression area, then begin mixing. Knead the mixture until it becomes dough. After the dough has formed, flour the working surface and place your dough onto the floured surface. Knead it while it is on this surface and pinch off a walnut-sized piece of dough. Roll in around in your hands until it becomes a ball, then use a rolling pin to flatten the dough. Alternate between rolling the dough back and forth and sideways to get as flat of a circle as possible.
To get a perfect circle, take an old CD or DVD that you are not using anymore and place it on top of the dough. Use a kitchen knife to cut the edges around the dough, and discard the excess dough. Remove the CD or DVD and place your circular poppadom dough in oil. The 2 cups of oil should be heated to a broil in a deep pan when you place the poppadom in it. Allow your poppadom to cook on one side for approximately two minutes before carefully flipping it to the other side using metal tongs. Allow that side to cook for thirty seconds. Remove your poppadom and immediately place it on top of a sheet of paper towel, as this well absorb any excess oil. Your poppadoms are now done being cooked.
If you want an even easier way to make poppadoms, they can be heated in the microwave. Simply create your dough, roll it into flat circles, and spread your oil on each side of the dough. You can do this for up to four poppadoms at a time. Place each one on a microwave-safe plate, in a single layer. Then, heat your poppadoms on high for two minutes, turning them around until they’re light brown and crispy.
You can eat your finished poppadoms in a variety of of ways. They can be eaten as appetizers like chips or be eaten with meals. Poppadoms can be topped with various garnishes, including chopped onions and carrots. Poppadoms can be dipped in chutney and other dips. Chutney can be made vegan-friendly as long as no dairy products are used and the sugar used does not contain bone char. There are numerous brands on the market that sell bone char free sugar. Red onion chutney tends to pair well with poppadoms. Chutney is generally easy to prepare and can be made with a variety of vegan-friendly ingredients.
As an Indian dish, poppadoms can be made naturally vegan (and gluten-free). Almost all of the ingredients commonly used to make poppadoms are vegan, and any ingredients that are not vegan, such as ghee, can easily be substituted out for vegan ingredients. Poppadoms are delicious and healthy, and they can be nicely paired with an assortment of vegan toppings or dips. Remember, if you are purchasing store-bought poppadoms, check the ingredients list for any potentially non-vegan ingredients. If you are ordering poppadoms at a restaurant, be sure to check with wait staff to find out how they prepare their poppadoms. Overall, poppadoms are a great snack or meal addition for anyone living a plant based life.