Kappa Pappadam / Tapioca Pappad

To ensure your Kappa Pappadam is crispy and flavorful, make sure to mix the tapioca powder and water until you achieve a flowing consistency. Steaming the batter for 2-3 minutes helps set the texture, and sundrying the pappadams in direct sunlight for a day will give them that perfect crunch when fried.

Yes, Kappa Pappadam is naturally gluten-free since it is made from tapioca powder. This makes it a great snack option for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, like the spices, are also gluten-free.

If you don't have asafoetida powder, you can omit it or use a pinch of garlic powder for a different flavor. For a milder spice level, reduce the amount of chili powder or substitute it with paprika. You can also experiment with adding herbs like cumin or coriander for added flavor.

Once your Kappa Pappadam is fully dried, store them in an airtight container at room temperature. They can last for up to a year if kept in a cool, dry place. Just remember to keep them away from moisture to maintain their crispiness.

Kappa Pappadam makes a great accompaniment to various dishes. You can serve it alongside curries, chutneys, or even as a crunchy topping for salads. They also work well as a standalone snack with a cup of tea or coffee.