Papadam
Crispy, wafer-thin lentil crackers with a delicate crunch and subtle earthy flavor. These sun-dried papadams puff up beautifully when roasted or fried, making them the perfect sidekick to any Indian meal — from dal-rice to biryani. Ready in minutes once the sun does the work.
For 8 servings
- prep · ~10 min
Grind the urad dal into fine flour.
In a dry grinder jar, add urad dal and grind to a very fine powder. Sift through a fine mesh sieve twice to ensure no coarse grains remain. Return any coarse bits to the grinder and repeat until all dal becomes a superfine flour.
TIPThe flour must be talcum-fine — coarse flour makes papadams that don't puff. - mix · ~1 min
Mix the dry ingredients.
Add the fine urad flour, crushed black peppercorns, cumin seeds, and salt to a mixing bowl. Whisk with a fork until evenly distributed.
- knead · ~10 min
Knead into a stiff, smooth dough.
1.Add water little by little (start with 3 tbsp) and mix with fingertips.2.Knead firmly for 8-10 minutes until the dough is very smooth, tight, and holds together without cracking.3.Cover with a damp cloth to prevent drying out.TIPThe dough should be firmer than roti dough — if it's too soft, papadams won't roll thin. - prep · ~20 min
Divide and roll the papadams.
1.Divide dough into 16 equal marble-sized balls.2.Place one ball between two oiled plastic sheets and press flat with your palm.3.Roll with a rolling pin into a perfectly round, paper-thin disc (5-6 inch diameter).4.Gently peel off the plastic and lay the papadam on a clean cotton cloth.TIPRoll as thin as possible — the thinner the papadam, the crispier and puffier it gets. - rest · ~480 min
Sun-dry the papadams until completely crisp.
Spread the rolled papadams in a single layer on clean cotton cloths. Place under direct sunlight for 6-8 hours, flipping once midway. Once completely dry and brittle, they snap cleanly when bent. Store in an airtight container.
TIPNo shortcut here — even one slightly moist papadam will turn chewy when fried. - fry · ~3 min
Deep-fry the dried papadams.
1.Heat oil in a kadai over medium-high heat until shimmering but not smoking.2.Slide one papadam into the hot oil and immediately press gently with a slotted spoon.3.As it puffs and expands (2-3 seconds), flip and fry the other side for 1 second.4.Lift out with a slotted spoon and drain on paper towels.TIPOil must be hot enough — test with a small piece. If it sinks and doesn't puff instantly, the oil is too cool. - serve
Serve immediately or cool and store.
Serve papadams crisp straight from the kadai alongside dal-rice, curry, or as a crunchy snack. Cooled papadams stay crisp for 4-5 days in an airtight container.
TIPDo not cover hot papadams — they lose crispness from trapped steam.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the urad dal to a talcum-fine powder and sift twice to ensure no coarse grains remain.
- 2Knead the dough firmly for 8-10 minutes until very smooth and tight, firmer than roti dough.
- 3Roll each papadam as thin as possible between oiled plastic sheets for even puffing.
- 4Sun-dry until completely brittle — even slight moisture causes chewy papadams when fried.
- 5Test oil temperature by dropping a tiny dough piece; it should puff instantly and float.
- 6Do not cover hot fried papadams, or trapped steam will make them lose crispness.
- 7Store fully dried papadams in an airtight container for months; fry only as needed.
Adapt it for your goals.
Low-oil (air-fryer)
Brush both sides of dried papadam lightly with oil and air-fry at 180°C for 2-3 minutes. You get a crisp cracker with up to 80% less oil, ideal for calorie-conscious servings.
high proteinHigh-protein
Add 2 tablespoons of roasted chickpea flour (besan) to the dough for an extra protein boost without altering the classic texture.
jainJain
Skip the black peppercorns and use only cumin seeds and salt. For frying, use ghee instead of oil if not strictly vegan, or a neutral oil like sunflower — suitable for Jain diets that avoid root veggies and certain spices.
garlic red chiliGarlic-red chili
Add 1 teaspoon of garlic powder and 1/2 teaspoon of red chili powder to the dry flour mix for a spicy, savory variation that pairs beautifully with raita.
veganVegan
The base recipe is already vegan, but ensure the oil used for deep frying is a plant-based oil (vegetable, sunflower, or coconut) and skip any ghee serving suggestions.
Why this is on our healthy list.
Rich in Lentil Protein
Urad dal is packed with plant-based protein, making these papadams a satisfying, energizing snack or meal accompaniment.
High in Dietary Fiber
Black gram lentils provide a good amount of fiber, which supports healthy digestion and helps keep you full longer.
Contains Beneficial Spices
Cumin seeds aid digestion and black peppercorns contain piperine, which may help enhance nutrient absorption.
Low in Added Fats
When fried properly, papadams absorb only about 12% oil, making them a lighter alternative to many fried snacks.
Frequently asked questions
Yes, you can dry papadams in a dehydrator at 50°C (120°F) for 4-5 hours, or in an oven at the lowest setting (around 50-60°C) with the door slightly ajar. The texture will be similar but may lack the unique flavor of sun-drying.
