It will take about 25 seconds for mini papads and wheat fryums pictured below.
Usually it will take a minute per batch for original size papads (Bigger ones) and colored fryums.
Since microwave strengths vary, the roasting time may decrease or increase. If you are following this method for the first time, be sure to keep a watchful eye on the papads during the whole process. A few seconds more will almost over brown them and they will have a burnt taste.
And I would NOT recommend this method for saggubiyyam vadiyalu (sabudana papad / fritters) and atukula vadiyalu (poha papad / fritters). (Pics below)
(I have used the word 'Papad' both for appadalu (Happala) and vadiyalu (sandige). I have no idea what Andhra vadiyalu are called in Hindi. I have noticed in shops that sabudaana and the rice flour variety vadiyalu are sold under the name papad. Hence I have used 'Papad' liberally.)
This goes to Microwave Easy Cooking- Basics event hosted by Srivalli of 'Cooking 4 all seasons'.
Update: As you see, sabudana papads can be toasted in Microwave. They are done in about 30 seconds. Our home made sabudana papads contain green chillies and when they are toasted in MW, we can feel (the rawness of) green chillies burning our food passage. This is avoided by regularly frying them in oil. With poha fritters, (as you can see in the picture) even before the out side is done, the inner portion starts to burn and smoke. Poha fritters and MW don't get along.
Post a comment