Black Gram Bean Flour, Salt, Raising Agent: Lime (Calcium Oxide), Rice Flour, Sunflower Oil.
Cooking instructions: To deep fry: Heat the oil in a large, deep frying pan or wok, until very hot (about 375 degrees F). (To test: drop a small piece of puppodum in the oil, if it starts bubbling and expands immediately the oil is hot enough). Deep fry one or two at a time, holding under the oil with a metal spatula. The puppodums will expand in 2-3 seconds and turn light brown in color. Remove from the pan, shaking off excess oil. For best results drain upright on paper towels. The puppodums will become crisp on cooling. To microwave: Microwave one at a time on high for 40-60 seconds, watching constantly to ensure that the puppodum doesn't bum. For added flavor, lightly brush with corn oil and place on a paper towel before microwaving. Note: cooking times may vary - these instructions are based on a 650 watt oven. Serving suggestion: Try serving puppodums with this delicious spicy yogurt dip: 1 cup plain yogurt, 1 tbsp fresh chopped cilantro, 1/2 tsp roasted cumin seeds, 1/4 finely chopped cucumber, 1 finely chopped scallion, 1/4 tsp ground pepper, 1/4 tsp salt. Mix all the ingredients together and chill until ready to serve. Puppodums are traditionally fried and may also be cooked in the microwave. Once cooked and well drained, puppodums can be stored up to one week in an air-tight container. Store in a cool dry place.
Always refer to the actual package for the most accurate information