Homemade Pappadam: A Traditional Indian Crisp Recipe

Ingredients

  • 1 cup Urad Dal (Black Gram)
  • 1/4 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Cumin Seeds
  • 1/2 cup Water
  • Vegetable oil for deep frying

Steps and instructions

  1. Wash and soak the urad dal in water for at least 6 hours or overnight.
  2. After soaking, drain the water and grind the urad dal into a smooth paste.
  3. Add salt, black pepper, and cumin seeds into the paste and mix well.
  4. Add water gradually to the mixture and knead it into a smooth and stiff dough.
  5. Divide the dough into equal parts and roll each part into a thin round shape similar to a tortilla.
  6. Leave the rolled out dough to dry under the sun or a fan until completely dry.
  7. Heat vegetable oil in a deep frying pan over medium heat.
  8. Once the oil is hot, add the dried pappadams one at a time and fry until they puff up and turn golden brown.
  9. Remove the pappadams from the oil and drain them on paper towels to remove excess oil.
  10. Let the pappadams cool down before serving.

Tools for making

Recipe variations

  • Using whole wheat flour or rice flour instead of urad dal for a different texture and taste.
  • Adding spices such as chili powder, turmeric, or chaat masala to the dough for a spicier flavor.
  • Adding finely chopped onions, garlic, or herbs to the dough for added flavor.
  • Making gluten-free pappadams by using chickpea flour (besan) instead of urad dal.
  • Experimenting with different shapes and sizes of pappadams, such as mini discs or triangles.
  • Adding grated cheese or paneer (Indian cottage cheese) to the dough for a cheesy twist.
  • Making flavored pappadams by adding ingredients like crushed black pepper, ajwain (carom seeds), or sesame seeds to the dough.
  • Trying different cooking methods, such as baking the pappadams in the oven instead of frying.
  • Creating a vegan version by omitting the black pepper and using vegetable oil for frying.
  • Using alternative oils for frying, such as coconut oil or peanut oil, for a different taste.

Recipe overview

Welcome to our Pappadam recipe! Pappadam, also known as Papad in some regions of India, is a thin, crisp disc-shaped food typically based on a seasoned dough made from black gram (urad dal), either fried or cooked with dry heat. It is a popular accompaniment to various meals in Indian cuisine. This recipe will guide you through the process of making homemade Pappadams, which involves soaking, grinding, seasoning, rolling, drying, and finally, frying the dough. It may be a bit time-consuming due to the soaking and drying processes, but the result is definitely worth it. Get ready to impress your family and friends with your homemade Pappadams!

Common questions

  1. Can I use split urad dal instead of whole urad dal? Yes, you can use split urad dal instead of whole urad dal. However, the texture and taste of the pappadams may vary slightly.
  2. How long does it take for the urad dal to soak? It is recommended to soak the urad dal for at least 6 hours or overnight to ensure it becomes soft and easy to grind.
  3. Can I skip drying the rolled out dough? No, drying the rolled out dough is an important step as it helps in removing any moisture and ensures the pappadams turn crispy when fried.
  4. What is the ideal thickness for rolling out the dough? The dough should be rolled out into a thin round shape, similar to a tortilla, for best results. Aim for a thickness of around 1-2 mm.
  5. Can I use any other oil for frying instead of vegetable oil? Yes, you can use other oils suitable for deep frying, such as sunflower oil or peanut oil.

Serving dishes and utensils

  • Rolling pin - Used to roll out the dough into thin round shapes.
  • Deep frying pan - Used to fry the pappadams in hot oil.
  • Paper towels - Used to drain the excess oil from the fried pappadams.

Origin stories

Pappadam, a thin, crisp disc-shaped food from the Indian subcontinent, has roots tracing back to ancient India. These delicacies are traditionally enjoyed as accompaniments to a meal in Kerala and Tamil Nadu, but are also eaten as appetizers or snacks. It’s quite intriguing to note that the size and flavor of pappadam varies greatly throughout different regions of India, much like the diverse cultures and traditions across the country. For instance, in Kerala, a larger version of pappadam called 'pappadam kalan' is popular, which is almost triple the size of the typical pappadam. This delightful food is a testament to the way regional variations can exist within the same dish, adding to its rich history and charm.

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.