No, no No! Puppadams are best deep fried! They poof up beautifully, and then you drain them so that they are not so greasy. Then you eat them with tamarind-date chutney.
Actually, several cultures have something very similar. From Chinese food stores I get shrimp chips, in all sorts of unnatural colors. And from the hispanic section I get duritos, usually a little bit cumin flavored, often wagon-wheel shaped and a sort of golden-orange color. All of these cook the same way, drop the chip into hot oil, let it puff for 20 seconds or so, then scoop it out. Sometimes I will make all three of these at the same time for the kids. Makes a really cool looking plate of crunchy goodness.
Twisty, I bet you can find at least one of these three kinds at a market near you!
Open your mind, but not so far your brain falls out
"Hurry up, before we all come to our senses!" - King Julien