How to Make Homemade Papad: 1 Minute to Perfectly Crispy Papad at Home

Papad, also known as papadam or appalam, is a thin, crispy Indian cracker typically served as an accompaniment to meals or as a snack. Making homemade papad from scratch is a rewarding process that allows you to customize flavors and ensure ingredient quality. Traditionally made with lentil flours like urad dal or moong dal, papads can also incorporate spices and herbs to enhance taste. Here’s a step-by-step guide to making basic homemade papad:

Ingredients:

1. 1 cup urad dal flour (or moong dal flour)
2. 1/2 teaspoon crushed black pepper
3. 1/4 teaspoon asafoetida (hing)
4. 1/4 teaspoon cumin seeds
5. Salt to taste
6. Water, as needed
7. 1 teaspoon oil (optional)

Instructions:

1. Prepare the dough: In a mixing bowl, combine the urad dal flour, black pepper, asafoetida, cumin seeds, and salt. Gradually add water while kneading to form a stiff, pliable dough. Add a teaspoon of oil for extra elasticity, if desired.
2. Rest the dough: Cover and set aside the dough for 10–15 minutes to relax the gluten and make rolling easier.
3. Shape the papads: Pinch off small balls from the dough (about marble-sized). Using a rolling pin, roll each ball into a thin, even disc on a lightly floured surface, about 1–2 mm thick. The thinner the disc, the crispier the papad.
4. Dry the papads: Place the rolled papads on a clean kitchen towel or tray. Sun-dry for 1–2 days until completely dry and brittle. If sunlight is insufficient, use a food dehydrator or a very low oven (about 60°C/140°F) for several hours.
5. Store: Once dried, store papads in an airtight container. They can be kept for several months.
6. Cook: When ready to eat, roast directly over an open flame, microwave for 30–40 seconds, or deep-fry in hot oil until they puff and crisp up.

As a designer, I always encourage home cooks to consider how their kitchen layout supports their workflow. A well-organized kitchen layout can streamline processes like rolling and drying papads, ensuring an efficient and enjoyable cooking experience.

Tips 1:

Customize your papads with additional spices such as chili flakes, coriander, or garlic powder for a personalized touch. Use a pasta machine for even thinner papads if you prefer extra crispiness. Always ensure papads are fully dried before storing to prevent spoilage.

FAQ

Q: Can I make papad without sun-drying?

A: Yes, you can use a food dehydrator or a very low-temperature oven to dry papads if sunlight is not available.

Q: Which flour is best for papad?

A: Urad dal (black gram) flour is traditional, but moong dal (mung bean) flour and rice flour are also popular alternatives.

Q: Are homemade papads healthier than store-bought?

A: Yes, because you control the ingredients, reduce preservatives, and can adjust oil and salt levels.

Q: Can I make gluten-free papad?

A: Most traditional papads made with lentil flour are naturally gluten-free, but always check your ingredient sources.

Q: How do I store homemade papad?

A: Store fully dried papads in an airtight container in a cool, dry place to keep them fresh for several months.