<<Disclaimer: Verify this information before applying it to your situation.>>
 
Another method for preparing pappadams is in the microwave; however
results vary depending on the microwave and the variety of pappadam.  At
home I place one on a flat plate at high power for 1 minute and it turns
out fine.  At work in a much less powerful microwave, the pappadam isn't
as evenly "toasted" but still tastes fine.  Another technique is to hold the
pappadam over the flame on a gas stove, moving it around as it toasts but
this is time-consuming and a little uneven.
 
A warning about the ingredient "hing" or "asafoetida" which is often in
pappadums:  when you buy this spice separately, the ingredients include
wheat.  The main ingredient is a resinous gum from members of the carrot
family but to make it usable in cooking it is prepared as a powder, the
bulk ingredient of which seems to be wheat.  Even when prepared in this
matter, the spice is so strong that very little is used in any recipe.
But if you are very sensitive to gluten, it seems you should at least be
aware of the contents of this spice.  I know others on this list enjoy
the cuisines of India.  Has anyone had trouble with this spice?
 
Kitty Whiteside
Oakland, Ca.