how to make papadum recipe

3 min read 22-12-2024

Papadum, also known as papad, is a thin, crispy flatbread popular in Indian cuisine. It's incredibly versatile, serving as a crunchy appetizer, a topping for salads, or even a base for other dishes. Making papadum at home is easier than you might think! This guide will walk you through the process, from preparing the batter to achieving perfectly crispy papadums.

What You'll Need: Ingredients

This recipe makes approximately 20-25 papadums, depending on the size. Adjust quantities as needed.

1 cup Urad Dal (Split Black Lentils): Soaked overnight (or for at least 6 hours).
1/2 cup Rice Flour: Adds structure and crispiness.
1 teaspoon Red Chili Powder: Adjust to your spice preference.
1/2 teaspoon Cumin Seeds (Jeera): For aromatic flavor.
1/4 teaspoon Asafoetida (Hing): (Optional) Adds a pungent, slightly oniony flavor.
Salt: To taste.
Oil: For frying or roasting.

Step-by-Step Papadum Recipe

1. Preparing the Batter

Drain and rinse: Thoroughly drain the soaked urad dal and rinse it under cold water.
Grind to a smooth paste: Grind the drained lentils in a blender or food processor until you achieve a completely smooth, lump-free batter. Add a little water if needed to achieve the right consistency. It should be slightly thick, like pancake batter.

2. Mixing the Batter

Combine ingredients: In a large bowl, combine the ground urad dal batter, rice flour, red chili powder, cumin seeds, asafoetida (if using), and salt. Mix thoroughly until everything is well incorporated.

3. Spreading the Batter

Prepare your surface: Lightly oil a large, clean, flat surface (like a marble slab or a large plate).
Spread thinly: Using a small spoon or a spatula, spread the batter thinly and evenly onto the oiled surface. Aim for a thin, even layer—about 1/8 inch thick. You can use a rolling pin to achieve an even thickness, but be gentle!

4. Drying the Papadums

Cut into shapes: Once spread, use a knife or a pizza cutter to cut the papadum batter into your desired shapes. Circles are traditional, but you can experiment with squares or other shapes.
Air drying: Carefully lift each papadum and place them on a clean, dry, and well-ventilated surface to air dry. This process typically takes 2-3 days, depending on the humidity and temperature. The papadums should be completely dry and firm to the touch. Alternatively, you can dry them in the sun or using a food dehydrator, which will speed up the process.

5. Frying or Roasting the Papadums

Frying (for extra crispiness): Heat a small amount of oil in a shallow pan over medium heat. Once the oil is hot, carefully slide a papadum into the pan. Fry for a few seconds per side, until it puffs up and turns crispy. Remove and drain on paper towels.
Roasting (for a healthier option): Preheat your oven to 350°F (175°C). Place the dry papadums on a baking sheet and bake for 5-7 minutes, flipping halfway through. They should puff up and become crispy.

6. Serving and Storing

Serve your homemade papadums immediately while they are still warm and crispy. They're delicious on their own or as an accompaniment to various dishes.

Store leftover papadums in an airtight container in a cool, dry place. They will remain crispy for several days.

Tips for Perfect Papadums

Soaking: Properly soaking the urad dal is crucial for achieving a smooth batter.
Thinness: The thinner you spread the batter, the crispier the papadum will be.
Drying: Ensure the papadums are completely dry before frying or roasting.
Heat control: Avoid overheating the oil or oven, as this can burn the papadums.

Enjoy your homemade papadums! This recipe is a great starting point; feel free to experiment with different spices and seasonings to create your own unique variations.