Authentic Indian Papadums Recipe: Crispy & Delicious

Ingredients

  • 1 cup Urad Dal (black gram) flour
  • 1 teaspoon Salt
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Asafoetida (hing)
  • 2 tablespoons Oil
  • Water for kneading
  • Oil for deep frying

Steps and instructions

  1. In a mixing bowl, combine the Urad Dal flour, salt, cumin seeds, and asafoetida.
  2. Add oil to the mixture and mix well until the mixture resembles breadcrumbs.
  3. Gradually add water to the mixture, kneading it into a firm, smooth dough.
  4. Divide the dough into small, equal-sized portions and roll these portions into balls.
  5. Flatten each ball with a rolling pin into thin, circular discs about 6-7 inches in diameter.
  6. Place the flattened discs on a clean kitchen towel and let them dry for 4-5 hours or until they completely dry out and become hard.
  7. Heat oil in a deep frying pan over medium heat.
  8. Once the oil is hot, drop one papadum at a time into the oil and fry for 2-3 seconds, until it puffs up. Flip it over using a slotted spoon and fry the other side for another 2-3 seconds.
  9. Remove the fried papadum from the oil using the slotted spoon and drain on paper towels to remove excess oil.
  10. Repeat the process with the rest of the papadums.

Tools for making

Recipe variations

  • Using whole wheat flour instead of Urad Dal flour for a healthier alternative.
  • Adding spices such as crushed black pepper, chili powder, or garlic powder to the dough for an extra kick of flavor.
  • Using different types of flours like rice flour or chickpea flour for a different texture and taste.
  • Adding finely chopped herbs like cilantro or mint leaves to the dough for a fresh and aromatic twist.
  • Experimenting with different seasonings such as turmeric, paprika, or garam masala to customize the flavor profile.
  • Making mini papadums by rolling the dough into smaller discs for bite-sized snacks.
  • Adding grated vegetables like carrots, spinach, or zucchini to the dough for added nutrition and color.
  • Using a dehydrator instead of air drying to speed up the drying process.
  • Making gluten-free papadums by using alternative flours like tapioca flour or buckwheat flour.
  • Creating flavored papadums by mixing in ingredients like crushed dried fenugreek leaves, sesame seeds, or grated cheese.

Recipe overview

This recipe will guide you in creating crispy and flavorful Papadums, a popular Indian snack. Made from Urad Dal flour, these delightful, thin crackers are seasoned with cumin seeds and asafoetida for an authentic flavor. This simple recipe involves kneading the ingredients into a dough, rolling it into thin discs, and then frying until they puff up. The result is a crunchy snack that's perfect for serving with dips or as an accompaniment to your favorite Indian meals. Expect to spend some time in preparation as the dough needs to dry out thoroughly before frying, but the end result is worth the wait. Enjoy the process and savor the tasty outcome!

Common questions

  1. Can I use any other flour instead of Urad Dal flour? No, Urad Dal flour is the traditional and recommended flour for making papadums. It provides the desired texture and taste.
  2. Can I skip the asafoetida (hing)? While asafoetida adds a unique flavor to the papadums, you can omit it if you don't have it. The papadums will still turn out tasty.
  3. How long should I let the papadums dry? It is best to let the flattened discs dry for 4-5 hours or until they completely dry out and become hard. This helps in achieving a crispy texture when frying.
  4. Can I fry the papadums in a different oil? Yes, you can use any oil suitable for deep frying, such as vegetable oil or sunflower oil.
  5. Can I store the fried papadums? Yes, you can store the fried papadums in an airtight container once they have cooled down. They can be stored for several weeks.

Serving dishes and utensils

  • Rolling pin - Used to flatten the dough into thin circular discs.
  • Deep frying pan - Used to fry the papadums in hot oil.
  • Slotted spoon - Used to flip and remove the fried papadums from the oil.
  • Kitchen towel - Used to dry the flattened discs before frying.
  • Paper towels - Used to drain the excess oil from the fried papadums.

Origin stories

Hailing from the vibrant culinary traditions of India, papadums have been an integral part of Indian cuisine for centuries. Originating in South India, they are known by various names across the country, including appalam in Tamil Nadu and papad in the Northern states. This crispy delicacy was traditionally sun-dried and served as an accompaniment to meals, playing dual roles as an appetizer and a digestive. Intriguingly, the process of making papadums was considered a social event in ancient times, especially in villages. Women would gather together in courtyards to roll out papadums, fostering a sense of community as they worked. Today, papadums continue to be loved globally, and are often served in restaurants as an appetizer with a variety of dips, adding that perfect crunch to spice up any meal.

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.