★ YouTube Channel: www.youtube.com/user/LeTourDePlants ★ My 2nd YouTube Channel: www.youtube.com/user/OneMinuteRecipes ★ Facebook: www.letourdeplants.com ★ Instagram: http://instagram.com/letourdeplants ★ Strava: www.strava.com/clubs/letourdeplants ★ Twitter: http://twitter.com/LeTourDePlants ★ About Le Tour de Plants ★ I’ve spent the last 5 years trying to become fit and healthy, and have lost 45 lbs so far. Le Tour de Plants is about my journey to health, being motivated after my father died of a heart attack in 2001. Now, I’m a competitive cyclist fueled by plant based foods. I appreciate the high carb, low fat, high raw vegan, RawTill4 approach to nutrition, the Engine 2 Diet, the McDougall diet -- basically a heart-healthy diet. : ) Some of My Favorite YouTube Channels ★ www.youtube.com/user/durianriders ★ www.youtube.com/user/Freelea ★ www.youtube.com/user/1MINaDAY ★ www.youtube.com/user/HappyHealthyVegan ★ www.youtube.com/user/PotatoStrong ★ www.youtube.com/user/bananiac ★ www.youtube.com/user/BestTransformation ★ www.youtube.com/user/BiteSizeVegan ★ www.youtube.com/user/PlantbasedAthlete ★ www.youtube.com/user/powsimians ★ www.youtube.com/user/sugaraddict811 ★ www.youtube.com/user/UnRealLivingHQ ★ www.youtube.com/user/highcarbrider ★ www.youtube.com/user/thevegancorner ★ www.youtube.com/user/mtbtips From wikipedia Papadum is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. The food is also known as Papad/Papor in Bangladesh and Pakistani Punjab, Appadam in Telugu, Appalam in Tamil, Happalla in Kannada and Pappadum in the rest of South India. Papadums are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes. Papad can be prepared from different ingredients and methods. Arguably the most popular recipe uses urad dal or blackgram. Blackgram flour is mixed with black pepper, salt and then mixture is kneaded together. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying. Once dried, papad can be stored for later consumption. Papad may also contain rice, jackfruit, sabudana, etc. as main ingredients. Cracked black pepper, red chilli powder, asafoetida, or cumin or sesame seeds are often used as flavouring agents. Some divergence of transliteration may be noted in the third consonant in the Hindi/Urdu word pāpaṛ. The sound is the retroflex flap [ɽ], which is written in Hindi with the Devanagari letter ड़, and in Urdu script with the Perso-Arabic letter ڑ. Although in IAST the Hindi letter ड़ is transliterated as, popular or nonstandard transliterations of Hindi use for this sound, because etymologically it derives from ड /ɖ/. The occurrence of this consonant in the word pāpaṛ has given rise to two alternative spellings in English: papad, which reflects its etymology, and papar (anglicized as "popper"), which reflects its phonology.

• published: 17 Oct 2014
• views: 52