Homemade Pappadams: A Traditional Indian Crispy Snack Recipe

Ingredients

  • 1 cup urad dal (black gram)
  • 1/4 cup water (or as required)
  • 1 teaspoon salt
  • 1 teaspoon peppercorns (optional)
  • 1 teaspoon cumin seeds (optional)
  • Oil for deep frying

Steps and instructions

  1. Soak urad dal in water for about 6 hours or overnight.
  2. Drain the water completely from the soaked dal. Grind it into a smooth paste, adding water sparingly as needed. The batter should be thick and not runny.
  3. Add salt, peppercorns and cumin seeds (if using) to the batter and mix well.
  4. Spread a clean cloth on a flat surface. Wet your hand, take a small portion of the batter, and flatten it on the cloth into a thin disc. Repeat this step until all the batter is used.
  5. Let these discs dry under the sun for a day or until completely dry. The pappadams should come off the cloth easily when they are dry.
  6. Heat oil in a deep frying pan and fry each pappadam until it puffs up and turns golden. Remove from oil and drain on paper towels.
  7. Serve pappadams as a snack or an accompaniment with an Indian meal.

Tools for making

  • Mixing Bowl - A large bowl to soak and grind the urad dal.
  • Grinder or Food Processor - Used to grind the soaked dal into a smooth paste.
  • Clean Cloth - A cloth to spread the pappadam batter and let it dry.
  • Flat Surface - A clean, flat surface to spread the cloth and dry the pappadams.
  • Deep Frying Pan - A pan with high sides to heat the oil and fry the pappadams.
  • Slotted Spoon - A spoon with slots to remove the fried pappadams from the oil.
  • Paper Towels - To drain the excess oil from the fried pappadams.

Recipe variations

  • Add finely chopped fresh herbs like cilantro, mint, or curry leaves to the batter for added flavor.
  • Mix in spices like red chili powder, turmeric, or garam masala to the batter to give the pappadams a spicy kick.
  • Replace urad dal with moong dal (split yellow gram) or a combination of both for a different taste and texture.
  • For a gluten-free option, use rice flour or a gluten-free flour blend instead of urad dal.
  • Experiment with different shapes and sizes of pappadams for a fun twist.
  • Add grated cheese or paneer (Indian cottage cheese) to the batter for a cheesy variation.
  • Try baking the pappadams in the oven instead of deep frying for a healthier alternative.
  • For a vegan option, omit the ghee or butter traditionally used to grease the cloth and use a non-stick surface instead.

Recipe overview

Pappadams, also known as papad in some regions of India, are thin, crisp discs that are a popular accompaniment to Indian meals. They are often enjoyed as an appetizer, snack, or side dish. This recipe guides you through the traditional process of making homemade pappadams from urad dal (black gram). While the process is time-consuming, the result is a batch of flavorful, crispy pappadams that can be stored and enjoyed over several weeks. Let's learn how to make these delightful crisps from scratch. Remember, patience is key in this recipe, as the dough needs to be sun-dried before frying.

Common questions

  1. Can I use any other dal instead of urad dal? No, urad dal is traditionally used for making pappadams due to its texture and taste.
  2. Do I need to remove the skin of the dal? No, you can use urad dal with or without the skin. Both will work fine for making pappadams.
  3. How long should I soak the dal? Soak the urad dal for about 6 hours or overnight to ensure it becomes soft and easy to grind.
  4. Can I add other spices to the batter? Yes, you can experiment with adding spices like chili powder, garlic powder, or even dried herbs to enhance the flavor of the pappadams.
  5. Can I make the pappadams without drying them in the sun? Drying the pappadams under the sun helps in removing any moisture and makes them crisp. If you don't have access to sunlight, you can alternatively dry them in a dehydrator or in an oven at a low temperature.
  6. Can I bake the pappadams instead of deep frying? While traditionally pappadams are deep-fried, you can also try baking them in a preheated oven at around 200°C (400°F) until they turn crispy. However, note that the texture and taste may slightly differ from the fried version.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to soak and grind the urad dal.
  • Grinder or Blender - To grind the soaked urad dal into a smooth paste.
  • Clean Cloth - Used to spread the pappadam batter and let it dry.
  • Deep Frying Pan - Used to fry the pappadams until they are crispy.
  • Frying Spoon - A slotted spoon or tongs to remove the fried pappadams from the hot oil.
  • Paper Towels - To drain the excess oil from the fried pappadams.

Origin stories

Pappadams, also known as Papad in Northern India, have been a part of the Indian cuisine for generations. The art of making these thin, crisp delicacies was traditionally undertaken by the women of the household, turning it into a communal activity. Interestingly, the making and selling of pappadams in Kerala, a state in South India, has been largely taken over by the women's cooperative called the Kudumbashree. The Kudumbashree, which means prosperity of the family in Malayalam, was set up by the government of Kerala in 1997 to wipe out absolute poverty through concerted community action. Now the Kudumbashree's pappadams have become a household name across Kerala, showing how a simple food item can transform communities and empower women.

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.