Traditional South Indian Appadam Recipe

Ingredients

  • 2 cups of urad dal (black gram)
  • 1 cup of water
  • 1 teaspoon of salt
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of asafoetida (hing)
  • 4 tablespoons of oil for greasing

Steps and instructions

  1. Soak the urad dal in water for about six hours.
  2. After soaking, drain the water and grind the dal into a smooth paste. Add a little water if needed to achieve the desired consistency.
  3. Add salt, cumin seeds, and asafoetida to the dal paste and mix well.
  4. Spread a clean cloth or plastic sheet on a flat surface.
  5. Take a small portion of the mixture and spread it evenly on the cloth or plastic sheet using your fingers or a flat spatula. Ensure you create a thin layer.
  6. Let it sun-dry until the appadam becomes completely dry and peels off easily from the cloth or sheet. This can take up to two to three days depending on the weather.
  7. Once completely dry, peel off the appadam and store it in an airtight container.
  8. When you're ready to eat, heat oil in a pan and deep-fry the appadam. It will puff up.
  9. Remove from the oil and drain on a paper towel to remove excess oil. Serve immediately.

Tools for making

Recipe variations

  • Add spices like red chili powder, black pepper, or chaat masala to the dal paste for a spicier flavor.
  • Include chopped fresh herbs like cilantro or mint in the dal paste for added freshness.
  • Replace urad dal with moong dal or a combination of urad dal and moong dal for a different taste.
  • Experiment with different shapes and sizes of appadam, such as making mini-sized ones or shaping them into squares or triangles.
  • Try using different flours like rice flour or chickpea flour (besan) instead of urad dal for a gluten-free option.
  • Add grated vegetables like carrot or spinach to the dal paste to make it more nutritious.
  • Create a flavored appadam by adding powdered spices like turmeric, paprika, or garlic powder to the dal paste.
  • Make a masala appadam by spreading a thin layer of spiced potato or tomato-onion mixture on top of the dal paste before drying.

Recipe overview

Enjoy the traditional South Indian snack, Appadam, made from urad dal, cumin seeds, and asafoetida. This light and crispy delicacy is a popular accompaniment for meals across the subcontinent. It's slightly tangy and salty, offering a delightful contrast to the main dishes. This recipe requires some patience, as the appadam needs to be sun-dried for a couple of days until it achieves the perfect crispiness. Once prepared and stored, these can be quickly deep-fried and served as a snack or side dish anytime. This wonderfully simple and flavorful recipe will surely transport you to the heart of South India! Enjoy the process of making appadam and the satisfaction of enjoying a homemade snack.

Common questions

  1. How long should I soak the urad dal?
    You should soak the urad dal for about six hours.
  2. How long does it take for the appadam to dry?
    The drying time for appadam can vary based on weather conditions. It can take up to two to three days for the appadam to become completely dry.
  3. How should I store the dried appadam?
    Store the dried appadam in an airtight container to maintain its crispiness.
  4. How should I serve the appadam?
    Deep-fry the dried appadam in hot oil until it puffs up. Drain on a paper towel to remove excess oil and serve immediately.

Serving dishes and utensils

  • Grinder - A grinder is needed to grind the soaked urad dal into a smooth paste.
  • Flat spatula - A flat spatula is useful for spreading the dal mixture evenly on the cloth or plastic sheet.
  • Cloth or plastic sheet - A clean cloth or plastic sheet is used as a surface for drying the appadam.
  • Airtight container - An airtight container is ideal for storing the dried appadam to maintain its crispness.
  • Pan - A pan is required for heating oil and deep-frying the appadam.
  • Paper towel - A paper towel is used to drain excess oil from the fried appadam.

Origin stories

Appadam, better known as Papad in various parts of India, is an intrinsic part of Indian cuisine. The tradition of making Appadam traces back centuries in the Indian subcontinent. It originated as a means to preserve nutritious lentils through the hot summers when fresh food was scarce. Women of the households would meticulously prepare these, let them dry in the scorching summer sun, and store them for use throughout the year. The art of making Appadam was passed down generations and over time, each region developed its unique variation. Today, Appadam is not just a beloved accompaniment in meals but also symbolizes the value of patience, foresight, and hard work in traditional Indian households.

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.