Papadam
A thin, crispy Indian lentil wafer that serves as the perfect crunchy accompaniment to any meal. This guide provides three simple methods—roasting, frying, and microwaving—to prepare perfect papadams in minutes.
For 4 servings
4 steps. 4 minutes total.
- 1
Step 1
- a.Method 1: Roasting over an Open Flame (Healthiest Option)
- b.Turn on a gas stove to a medium-low flame.
- c.Using a pair of long metal tongs, hold one papadam disc about 2-3 inches above the flame.
- d.Continuously and quickly move the papadam over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
- e.The papadam will start to bubble, change color, and curl. This process takes about 20-30 seconds per papadam.
- f.Once it's lightly browned in spots and fully crisp, it's ready. Repeat for all papadams.
- 2
Step 2
- a.Method 2: Deep Frying (Crispiest Option)
- b.Pour vegetable oil into a kadai or a wide, deep pan to a depth of about 1-2 inches. Heat over medium-high heat.
- c.Test if the oil is ready by dropping a tiny piece of papadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature (around 180°C or 350°F).
- d.Gently slide one papadam into the hot oil. It will expand almost instantly.
- e.Using a slotted spoon or tongs, press it down gently for 2-3 seconds, then immediately flip it over. Fry the other side for another 2-3 seconds.
- f.Quickly remove the papadam from the oil and let it drain on a wire rack or a plate lined with paper towels to absorb excess oil.
- g.Repeat for the remaining papadams, cooking one at a time.
- 3
Step 3
- a.Method 3: Microwaving (Quickest Option)
- b.Place one or two papadams on a microwave-safe plate, ensuring they don't overlap.
- c.Microwave on high for 30 seconds. Check on them, then continue microwaving in 10-15 second intervals until they are evenly cooked and crisp.
- d.Total time is typically 45-60 seconds, but this can vary depending on your microwave's power. Watch carefully to prevent burning.
- e.Let them cool for a few seconds to become fully crisp.
- 4
Step 4
- a.Serve Immediately
- b.Papadams are best served immediately while they are warm and at their crispiest.
- c.Enjoy them plain as a side with your main meal, or as a base for Masala Papad (see variations).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use long metal tongs for safety when roasting over an open flame.
- 2When frying, do not overcrowd the pan. Cook one papadam at a time for the best, most even results.
- 3If your fried papadams are too oily, you're likely not frying them in oil that is hot enough. Ensure the oil is at the correct temperature before starting.
- 4Papadams cook in seconds. Whether roasting, frying, or microwaving, do not walk away and watch them closely to prevent burning.
- 5Store uncooked papadams in a cool, dry place, sealed in their original packaging or an airtight container.
- 6Cooked papadams are best eaten fresh but can be stored in an airtight container for up to 24 hours. They may lose some of their crispness.
Adapt it for your goals.
Topping
Create Masala Papad by topping the cooked papadam with a mixture of finely chopped onions, tomatoes, green chilies, and coriander leaves. Sprinkle with chaat masala and a squeeze of lemon juice. Serve immediately to prevent it from getting soggy.
FlavorFlavor
Experiment with different types of store-bought papadams, such as those flavored with garlic, cumin (jeera), black pepper (kali mirch), or red chili.
Why this is on our healthy list.
Good Source of Protein
Made primarily from urad dal (black gram lentils), papadams provide a decent amount of plant-based protein, which is essential for muscle repair and overall body function.
Gluten-Free
Traditional urad dal papadams are naturally gluten-free, making them a suitable and crunchy snack for individuals with celiac disease or gluten sensitivity. Always check the packaging for additives.
Aids Digestion
Papadams often contain spices like black pepper, cumin, and asafoetida (hing), which are known in traditional Indian medicine to stimulate digestive enzymes and promote gut health.
Low-Calorie Snack (When Roasted)
When roasted or microwaved without oil, papadam is a light, low-calorie snack that can satisfy cravings for something crunchy without a high calorie count.
Frequently asked questions
A single roasted papadam has approximately 35-45 calories. A fried papadam has more, around 60-80 calories, due to the absorbed oil.