These thin, crisp discs are sold in markets, either plain or flavoured with spices or seasonings such as garlic or black pepper. They are partially prepared. A seasoned dough made from dried pulses has been rolled out and then dried in the sun. All that you have to do is cook the poppadum. The cooking process is quick and easy.
There are three basic methods to choose from. Deep-frying is the traditional method. This allows the poppadums to expand to their fullest and turn very airy.