📝 About This Recipe
A cornerstone of Indian culinary tradition, the Pappadum is a crisp, wafer-thin cracker made from protein-rich black gram (Urad Dal) flour. These golden discs offer a satisfying shatter with every bite, infused with the warming heat of cracked peppercorns and the earthy aroma of cumin. Naturally gluten-free and incredibly versatile, they represent the perfect marriage of simple ingredients and time-honored techniques.
🥗 Ingredients
Dough Base
- 2 cups Urad Dal Flour (Black Gram Flour) (finely sifted)
- 1/2 cup Warm Water (added gradually)
- 2 teaspoons Peanut Oil (plus extra for greasing hands)
Spices and Seasoning
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Asafoetida (Hing) (ensure gluten-free certified)
- 1 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Baking Soda (helps with the light texture)
For Frying
- 2 cups Vegetable or Sunflower Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, sift the urad dal flour to ensure there are no lumps. Add the salt, baking soda, and asafoetida, whisking to combine.
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2
Stir in the coarsely cracked peppercorns and whole cumin seeds. These spices will provide the signature 'speckled' look and aromatic punch.
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3
Make a well in the center of the flour and add 2 teaspoons of oil along with half of the warm water. Begin mixing with your hands.
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4
Gradually add the remaining water. The goal is to form a very stiff, firm dough. If the dough is too soft, the pappadums will not be crisp.
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5
Once the dough comes together, place it on a clean stone surface or heavy board. Knead it vigorously for 5-7 minutes. Traditionally, the dough is beaten with a heavy rolling pin to make it more pliable.
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6
Roll the dough into a long log, about 1 inch in diameter. Use a sharp knife to slice the log into equal-sized small balls, roughly the size of a large marble.
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7
Lightly grease your rolling pin and work surface with a drop of oil. Do not use extra flour for dusting as it will burn during frying.
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8
Roll each ball into a very thin circle, about 5-6 inches in diameter. The dough should be translucent—the thinner you roll them, the crispier they will be.
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9
Place the rolled discs on a clean cloth or parchment paper in a single layer. Let them dry in a warm, dry place (or under direct sunlight) for 6-8 hours until they feel brittle and slightly curled.
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10
Once dried, heat 2 cups of oil in a deep frying pan or kadai over medium-high heat. To test, drop a small piece of dough; it should sizzle and rise instantly.
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11
Using tongs, carefully slide one pappadum into the hot oil. It will expand and puff up within 2-3 seconds.
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12
Immediately flip it and fry for another 2 seconds. The color should remain pale gold; do not let it turn dark brown.
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13
Remove quickly with tongs, holding it vertically over the pan for a second to drain excess oil, then place on paper towels.
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14
Repeat with the remaining discs. The process moves very fast, so stay focused!
💡 Chef's Tips
The secret to a perfect pappadum is a very stiff dough; avoid the temptation to add extra water. If you don't have a sunny spot, you can dry them in an oven set to the lowest possible temperature (around 100°F/40°C) for 1-2 hours. For a healthier version, you can roast the dried discs over an open flame using tongs until they puff and char slightly. Store fully dried (unfried) pappadums in an airtight container for up to 6 months. Always ensure your Asafoetida is certified gluten-free, as some commercial brands mix it with wheat flour.
🍽️ Serving Suggestions
Serve as an appetizer with a trio of Mint Chutney, Tamarind Chutney, and Mango Pickle. Top with finely chopped onions, tomatoes, cilantro, and a squeeze of lime for 'Masala Pappad.' Pair with a hot bowl of Dal Tadka and Basmati rice for a classic textural contrast. Enjoy as a gluten-free snack alongside a cup of steaming Masala Chai. Crush them over salads or rice dishes for an instant savory crunch.