Traditional Pappad Recipe: Making Crispy Indian Lentil Flatbreads at Home

Ingredients

  • 1 cup Urad Dal (split black lentils)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Asafoetida (Hing)
  • 3 tablespoons Water
  • Oil for deep frying

Steps and instructions

  1. Rinse the urad dal under cold water until the water runs clear. Soak the urad dal in enough water for at least 3-4 hours.
  2. Drain the soaked urad dal and grind it to a smooth paste in a grinder. Add very little water if required while grinding. The batter should be thick.
  3. Add salt, cumin seeds, and hing to the urad dal paste and mix well.
  4. Divide the dough into small equal portions and roll each portion into a thin round shape on a flat surface. You can use a rolling pin for this process. Ensure that the pappads are thin for a crispy texture.
  5. Once all the pappads are rolled out, leave them to dry under the sun for a day or two until they are completely dry and hard.
  6. Heat oil in a deep frying pan over medium heat. Once the oil is hot enough, deep fry the dried pappads. They will puff up immediately. Make sure to not over fry the pappads as they might turn hard.
  7. Remove the fried pappads with a slotted spoon and drain them on an absorbent paper to remove excess oil.
  8. Store the pappads in an airtight container. You can serve them as a side dish with any meal.

Tools for making

  • Grinder - A kitchen appliance used to grind the soaked urad dal into a smooth paste.
  • Rolling pin - A cylindrical tool used to flatten and shape the pappad dough into thin round shapes.
  • Flat surface - A smooth and clean surface where the pappads can be rolled out.
  • Deep frying pan - A cooking utensil with high sides and a handle used for deep frying the pappads.
  • Slotted spoon - A spoon with slots or holes that allows the oil to drain away when removing the fried pappads from the pan.
  • Absorbent paper - Paper towels or kitchen towels used to remove excess oil from the fried pappads.
  • Airtight container - A container with a tight-fitting lid used to store the pappads and keep them fresh for a longer period of time.

Recipe variations

  • Spicy Variation: Add red chili powder or crushed black pepper to the urad dal paste for a spicier pappad.
  • Herb-infused Variation: Mix in finely chopped fresh herbs like coriander leaves, mint leaves, or curry leaves to the urad dal paste for added flavor.
  • Whole Wheat Variation: Substitute part or all of the urad dal with whole wheat flour to make whole wheat pappads.
  • Rice Flour Variation: Replace a portion of the urad dal with rice flour to create a different texture and taste.
  • Multigrain Variation: Combine different flours like urad dal, rice flour, gram flour, and wheat flour to make a multigrain pappad.
  • Gluten-free Variation: Use gluten-free flour alternatives like chickpea flour (besan) or millet flour instead of urad dal.
  • Green Pappad Variation: Add spinach puree or fenugreek leaves (methi) to the urad dal paste for vibrant green pappads.
  • Masala Pappad Variation: Sprinkle a mixture of spices like chaat masala, red chili powder, cumin powder, and black salt on the pappads before frying for a masala twist.
  • Vegan Variation: Ensure the frying oil used is vegan-friendly and avoid adding any dairy-based ingredients in the recipe.

Recipe overview

Pappad, also known as Papadum, is a thin, crispy Indian wafer that's typically served as an accompaniment to meals. Made mainly with urad dal (split black lentils), these delicious discs are flavored with cumin seeds and asafoetida for an added kick. This recipe will guide you through the process of making Pappad from scratch, from soaking and grinding the lentils to rolling out the dough and frying the dried Pappads to perfection. It's a simple and rewarding process, but requires patience as the Pappad dough needs to dry under the sun for a day or two. Once you've mastered this recipe, you'll have a batch of homemade Pappads that can last for weeks if stored properly, ready to be fried and served whenever you desire. Enjoy the satisfying crunch and intense flavors of homemade Pappad with your next meal!

Common questions

  1. How long should I soak the urad dal? - Soak the urad dal for at least 3-4 hours.
  2. Can I use any other lentils instead of urad dal? - No, urad dal is the traditional and recommended lentil for making pappad.
  3. How thin should I roll the pappads? - Roll the pappads into thin rounds for a crispy texture.
  4. How long should I dry the rolled pappads? - Leave the rolled pappads to dry under the sun for a day or two until they are completely dry and hard.
  5. At what temperature should I fry the pappads? - Heat oil over medium heat for frying the pappads.
  6. How do I know if the oil is hot enough for frying? - The oil should be hot enough that the pappads puff up immediately when added.
  7. How should I store the pappads? - Store the fried pappads in an airtight container to maintain their crispiness.
  8. What can I serve the pappads with? - Pappads can be served as a side dish with any meal.

Serving dishes and utensils

  • Mixing Bowl - A bowl to soak and grind the urad dal.
  • Grinder - A kitchen appliance used to grind the soaked urad dal into a smooth paste.
  • Rolling Pin - A kitchen tool used to roll out the pappad dough into thin round shapes.
  • Flat Surface - A clean, flat surface to roll out the pappads.
  • Drying Rack - A rack or surface to dry the rolled pappads under the sun.
  • Deep Frying Pan - A pan with deep sides to fry the pappads in hot oil.
  • Slotted Spoon - A spoon with slots or holes to remove the fried pappads from the oil.
  • Absorbent Paper - Paper towels or kitchen towels to drain excess oil from the fried pappads.
  • Airtight Container - A container to store the pappads and keep them fresh.

Origin stories

Pappad, also known as Papadum, is a staple in every Indian household. Its origins can be traced back to ancient India where it was mentioned in ancient texts as a symbol of happiness and prosperity. It is a thin, crisp disc-shaped food typically based on a seasoned dough made from black gram (urad dal), fried or cooked with dry heat. Pappads are often served as an accompaniment to a meal in India, Bangladesh, and Pakistan. They also form a part of elaborate meals in other parts of the Indian subcontinent. Pappad has not just remained a side dish but has also made its way into pop culture. There's a popular saying in India - "Khao pappad choor choor ke!" which translates to "Eat pappad to your heart's content!" It truly embodies the love Indians have for this delightful dish.

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.