Papadum

1. 1
   prep · ~120 min

   Soak the urad dal.

   Wash the urad dal thoroughly in several changes of water. Soak in enough water to cover by 2 inches for 2 hours. Drain completely.

2. 2
   rest · ~15 min

   Dry the soaked dal.

   Spread the drained urad dal on a clean kitchen towel and let it air-dry for 15 minutes until the surface moisture is gone but the dal is still soft.

   TIPThe dal should be damp but not wet — too much moisture makes the dough sticky.
3. 3
   prep · ~3 min

   Grind the dal into a fine dough.

   Transfer the dal to a spice grinder or food processor. Grind to a very fine, smooth paste without adding any water — the dal's own moisture is enough. You should get a soft, pliable dough-like mass.

   TIPScrape down the sides every 30 seconds. The paste should feel like smooth play-dough when pinched.
4. 4
   roast · ~2 min

   Roast and crush the spices.

   In a small dry pan, roast cumin seeds and black peppercorns over low heat until fragrant, about 1 minute. Crush coarsely using a mortar and pestle or the back of a heavy pan.

   TIPDon't powder them — the coarse bits give papadum their signature speckled look and pops of flavor.
5. 5
   knead · ~5 min

   Knead the papad dough.

   In a bowl, combine the ground dal paste, crushed spices, salt, and baking soda. Knead for 5 minutes until the dough is smooth, firm, and pliable. If the dough feels too dry, add water a half-teaspoon at a time.

   TIPThe final dough should be stiff — much drier than roti dough. A firm dough rolls paper-thin without tearing.
6. 6
   prep · ~2 min

   Divide and shape the dough.

   Divide the dough into 8 equal portions. Roll each portion between your palms into a smooth, crack-free ball. Keep covered with a damp cloth to prevent drying.

7. 7
   prep · ~8 min

   Roll the papads paper-thin.

   Dust the rolling board lightly with rice flour. Place one dough ball down, dust the top, and roll with even pressure into a very thin round — about 5-6 inches across and nearly translucent at the edges. Use parchment paper on top if the dough sticks to the rolling pin.

   TIPRoll from the center outward with short, light strokes. The thinner the papad, the crispier it fries.
8. 8
   rest · ~45 min

   Sun-dry or air-dry the rolled papads.

   Arrange the rolled papads in a single layer on a clean cloth or drying rack. Leave them in direct sunlight or a well-ventilated spot for 30-45 minutes until they feel leathery and dry to the touch but are still flexible.

   TIPThey should not crack when lifted — if they do, they're too dry. Store any unused dried papads in an airtight container for weeks.
9. 9
   fry · ~5 min

   Fry the papadums until puffed and crisp.

   Heat oil in a deep pan to 350°F (175°C). Slide one papad into the hot oil and press gently with the back of a slotted spoon — it will immediately puff and blister. Fry for 3-5 seconds per side until golden and crisp. Drain on paper towels.

   TIPKeep the oil hot and fry one papad at a time. If the oil is too cool, the papad absorbs oil and turns greasy instead of crisp.
10. 10
    serve

    Serve the papadums warm.

    Serve fresh, crispy papadums immediately alongside dal, curry, or with chutney and pickles. They soften as they cool, so serve right away.

    TIPFor a roasted version, skip the oil and cook the dried papad directly over a gas flame using tongs, flipping until blistered on both sides.

Cuisines we love