📝 About This Recipe
Step into the vibrant kitchens of India with this authentic recipe for Papadam, a thin, crisp disc made from a carefully fermented dough of protein-rich black gram flour. Unlike mass-produced versions, these homemade wafers carry a complex, tangy depth of flavor developed through a short fermentation period and the inclusion of traditional alkaline salts. They are a masterclass in texture—transforming from a stone-hard dough to a glass-shattering, airy crunch when kissed by hot oil or an open flame.
🥗 Ingredients
The Lentil Base
- 2 cups Urad Dal Flour (Black Gram) (finely sieved for a smooth texture)
- 1/2 cup Moong Dal Flour (adds lightness to the crisp)
The Fermentation & Seasoning Liquid
- 1.5 teaspoons Papad Khar (Alkaline Salt) (essential for the characteristic texture and rise)
- 1/2 cup Warm Water (plus more as needed for a very stiff dough)
- 1 teaspoon Sea Salt (adjust based on the saltiness of the Papad Khar)
- 1/2 teaspoon Asafoetida (Hing) (provides a savory, onion-like aroma)
Aromatics & Spices
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 1 tablespoon Cumin Seeds (whole)
- 2 tablespoons Peanut Oil (for kneading and rolling)
For Frying
- 3 cups Neutral Frying Oil (such as sunflower or vegetable oil)
👨🍳 Instructions
-
1
In a small bowl, dissolve the Papad Khar, sea salt, and asafoetida in 1/2 cup of warm water. Stir well and let it sit for 5 minutes to ensure all minerals are fully dissolved.
-
2
Sift the urad dal flour and moong dal flour together into a large mixing bowl. Create a well in the center and add the cracked black pepper and cumin seeds.
-
3
Gradually pour the prepared liquid into the flour well. Using your hands, begin to incorporate the flour into the liquid to form a dough.
-
4
Knead the dough vigorously. It must be extremely stiff and hard—much tougher than bread dough. If it is too dry to hold together, add water one teaspoon at a time. Do not over-hydrate.
-
5
Apply a teaspoon of peanut oil to your hands and continue kneading for 10-12 minutes. Traditional methods involve 'beating' the dough with a heavy rolling pin to break down the fibers and make it more pliable.
-
6
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it ferment in a warm, dark place for 4 to 6 hours. This allows the Papad Khar to react and the flavors to meld.
-
7
After fermentation, divide the dough into small, marble-sized balls (about 1 inch in diameter). Keep the balls covered so they don't dry out.
-
8
Lightly grease a rolling pin and a flat surface with peanut oil. Roll each ball into a very thin, translucent circle, roughly 6-7 inches in diameter. The thinner you roll them, the crispier they will be.
-
9
Place the rolled discs on clean cotton sheets or mats in a single layer. Avoid overlapping them.
-
10
Dry the papadams in direct sunlight for 24 hours, flipping them halfway through. They should become brittle and bone-dry. If you don't have sun, use a food dehydrator at 110°F (43°C) for 4-6 hours.
-
11
Once completely dry, store the raw papadams in an airtight container. They will keep for several months.
-
12
To serve, heat 2-3 inches of oil in a deep frying pan or kadai until it reaches 375°F (190°C).
-
13
Slide one papadam into the oil. It will expand and sizzle instantly. Use tongs to press it down for 2 seconds, then flip. The entire frying process takes only 5-8 seconds.
-
14
Remove immediately before it browns too much and drain vertically on paper towels to remove excess oil.
💡 Chef's Tips
If you cannot find Papad Khar, you can substitute with a 2:1 mix of baking soda and cream of tartar, though the flavor will slightly differ. Ensure the dough is very stiff; a soft dough will result in chewy papadams rather than crisp ones. Always roll from the center outward to maintain an even thickness and prevent the edges from burning. For a healthier version, you can roast the dried papadams over an open gas flame using tongs for a smoky, charred flavor. Store dried (unfried) papadams with a few cloves in the container to keep them fresh and pest-free.
🍽️ Serving Suggestions
Serve as a classic appetizer topped with 'Masala'—finely chopped onions, tomatoes, cilantro, and a dusting of chili powder. Pair with a cooling Mango Lassi to balance the heat of the black peppercorns. Use as a crunchy accompaniment to a traditional South Indian Sambar and rice meal. Serve alongside a selection of spicy lime pickles and sweet mango chutney. Crush over a bowl of Yellow Dal Tadka for an added textural element.