Pappadam

1. 1
   prep · ~120 min

   Grind the urad dal into a fine flour.

   1.Wash the urad dal thoroughly and drain.

   2.Spread on a clean cloth and let dry completely in shade for about 2 hours.

   3.Grind the dried dal to a very fine powder using a spice grinder or dry mill.

   4.Sieve through a fine mesh strainer to ensure a smooth flour.

   TIPThe dal must be bone-dry before grinding — any moisture will clog the grinder and make a coarse flour.
2. 2
   mix · ~7 min

   Make the spiced dough.

   1.Coarsely crush the black peppercorns and cumin seeds in a mortar and pestle.

   2.In a bowl, mix the urad dal flour, crushed spices, salt, and asafoetida.

   3.Add water 1 tablespoon at a time and knead into a stiff, smooth dough.

   4.Knead for 5-7 minutes until the dough is pliable and not sticky.

   TIPAdd water very sparingly — the dough should be much stiffer than roti dough. Too much water and the papads won't crisp up.
3. 3
   prep · ~10 min

   Portion and flatten the dough.

   1.Divide the dough into 8 equal portions and roll each into a smooth ball.

   2.Grease a plastic sheet or clean kitchen towel lightly with oil.

   3.Place one ball on the sheet, cover with another layer of plastic, and flatten slightly with your palm.

   4.Roll out as thin as possible into a 6-inch round, using a rolling pin. The thinner, the crispier.

   TIPRoll from the center outward with gentle, even pressure. Don't worry about perfect circles — rustic shapes fry just as well.
4. 4
   other · ~300 min

   Dry the papads in the sun.

   1.Carefully transfer the rolled papads onto a clean, dry cotton cloth or a wire rack.

   2.Place under direct sunlight until completely dry and brittle, about 4-6 hours.

   3.Turn them once halfway through for even drying.

   4.Store the dried, unfried papads in an airtight container until ready to fry.

   TIPIf sunlight isn't available, dry them in an oven at the lowest setting (150°F/65°C) with the door slightly ajar for 2-3 hours.
5. 5
   fry · ~8 min

   Deep-fry the papads until puffed and golden.

   1.Heat the oil in a large heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C).

   2.Test with a tiny piece of dough: it should sizzle and rise immediately.

   3.Carefully slide one dried papad into the hot oil.

   4.Press it gently with a slotted spoon to help it puff up evenly — it takes just 3-5 seconds.

   5.Flip and fry the other side for 2-3 seconds until light golden and blistered.

   TIPThe oil must be hot enough. If it's too cool, the papad won't puff; if too hot, it'll burn before expanding. Work one at a time — they cook fast.
6. 6
   prep · ~2 min

   Drain the fried papads.

   1.Lift the fried papad with a slotted spoon and shake off excess oil.

   2.Place on a plate lined with paper towels to absorb any remaining oil.

   3.Repeat with the remaining dried papads.
7. 7
   serve

   Serve the crispy pappadams immediately.

   Serve the pappadams hot and crisp, alongside steamed rice, dal, sambar, or any curry. They soften as they cool, so they're best eaten right away.

Cuisines we love