When I buy 'cook at home' poppadoms or order from a restaurant/takeaway they are usually very crispy and expand and bubble up as soon as you fry them.
I tried a recipe for homemade poppadoms which consisted of gram flour and water (plus some seasoning and cumin), which I made into a dough and needed for a few minutes until it was smooth, rolled it into paper thin rounds, dried out gently then shallow-fried in about a cm of hot oil. They did not expand at all and turned out more like something between crackers and a flat bread.
I'm guessing they need some kind of raising agent to make them like the restaurant style ones? Are these style of poppadoms easy to make at home? Does anyone know the best way to make them?