Authentic Indian Papadum Recipe: A Step-by-Step Guide

Ingredients

  • 1 cup Urad Dal (Black Gram)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Black Pepper
  • Water for kneading
  • Oil for deep frying

Steps and instructions

  1. Begin by washing and soaking the urad dal for around 6 hours or overnight.
  2. After the soaking period, drain the water and grind the urad dal to a smooth paste. Add a little water if needed, but try to keep the paste as thick as possible.
  3. Add salt, cumin seeds, and black pepper to the ground paste. Mix well to incorporate the spices.
  4. Divide the dough into small equal portions and shape each portion into a ball.
  5. Sprinkle a little bit of water on a clean surface and place one dough ball on it. Flatten the ball using a rolling pin to form a thin and evenly spread circle.
  6. Once you have all your papadums rolled out, they need to be sun-dried. Lay them out on a clean cloth under direct sunlight until they are completely dried.
  7. Heat oil for deep frying in a pan. Once the oil is hot, drop a papadum in it. The papadum will puff up almost immediately. Flip it over to cook the other side. This should take a few seconds.
  8. Remove the fried papadum from the oil and drain on paper towels to absorb the excess oil. Repeat with the remaining papadums.
  9. Serve the papadums as a snack or as a side dish with a meal.

Tools for making

Recipe variations

  • Using different spices like chili powder, turmeric, or garlic powder to add additional flavors.
  • Adding finely chopped onions, green chilies, or cilantro to the dough for added texture and taste.
  • Replacing urad dal with other lentils like moong dal or chana dal to create a different variation of papadum.
  • Trying different flours such as rice flour, wheat flour, or corn flour to make gluten-free or healthier versions.
  • Experimenting with different shapes like mini papadums or larger circular ones.
  • Adding grated cheese or paneer to the dough for a cheesy twist.
  • Using different oils for frying such as coconut oil or ghee for a unique flavor.
  • Creating flavored papadums by adding herbs like mint, curry leaves, or dried fenugreek leaves to the dough.
  • Making a spicier version by adding red chili flakes or paprika to the dough.

Recipe overview

Welcome to our recipe for homemade Papadum, a popular and delicious Indian snack. Papadums, also known as 'papads', are thin, crisp discs made from urad dal (black gram), and flavored with spices such as cumin and black pepper. They can be served as a snack or as an accompaniment to a meal. Although they require some time to prepare due to the soaking and drying process, the end result is definitely worth the wait. The beauty of this recipe is that you can make a large batch and store them for a long period of time, frying them as needed. Enjoy the process of making these flavorful and crunchy papadums from scratch.

Common questions

  1. Can I use split urad dal instead of whole urad dal? No, it is recommended to use whole urad dal for this recipe to achieve the right texture and flavor.
  2. Is it necessary to soak the urad dal? Yes, soaking the urad dal helps in grinding it to a smooth paste and ensures the papadums turn out crispy.
  3. Can I add other spices to the dough? Yes, you can customize the spices according to your preference. Common additions include chili powder, garlic powder, or dried herbs.
  4. Can I bake the papadums instead of deep frying? Traditionally, papadums are deep-fried for the best results. However, you can experiment with baking them in a preheated oven at a high temperature until they turn crispy.
  5. How long does it take to sun-dry the papadums? The drying time can vary depending on the weather conditions. It usually takes around 6-8 hours under direct sunlight for the papadums to dry completely.
  6. Can I store the dried papadums for later use? Yes, you can store the dried papadums in an airtight container for several weeks. Fry them whenever you want to enjoy them.

Serving dishes and utensils

  • Rolling pin - Used to roll out the papadum dough into thin circles.
  • Clean cloth - Used for sun-drying the rolled-out papadums.
  • Pan - Used for deep frying the papadums.
  • Paper towels - Used to drain excess oil from the fried papadums.

Origin stories

Papadum, often seen gracing dining tables across India, has a rich history that dates back centuries. These crisp discs, made from urad dal, are a staple in Indian households, with each region adding their own unique twist to the classic recipe. What's often fascinating to many is that papadum preparation speaks volumes about the Indian culture's emphasis on patience and meticulousness. They are hand-rolled to a very thin consistency, sun-dried, and finally deep-fried or roasted over an open flame, mirroring the slow and steady pace of traditional Indian life. Not simply a tasty treat, this humble disc also serves as a testament to India's age-old culinary traditions that emphasize the use of simple ingredients, yet result in a dish with complex flavours.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.