Papad (also known as papadam or appalam) is a thin, crispy disc made from lentil flour and spices, widely enjoyed across Indian households as an accompaniment to meals or as a crunchy snack. While store-bought papads are easily available, making papad at home allows for better quality, control over ingredients, and a more authentic taste. In this article, we will explain how to make papad at home in five precise and essential steps—from preparing the dough to sun-drying for perfect crispiness.
1. Choosing the Right Flour for Papad Dough Preparation
To make papad at home, the first and most crucial step is selecting the right flour. Traditionally, urad dal flour (black gram flour) is used for making papads due to its elasticity and binding properties. You can either buy urad dal flour from a store or grind whole urad dal at home for maximum freshness. Other flours like moong dal flour, chickpea flour (besan), or rice flour can be used for variation, but urad dal yields the best texture. Sieve the flour to remove any lumps and ensure even mixing later.
2. How to Knead Papad Dough with Correct Spices and Consistency
The flavor and stretchability of papad come from a well-balanced dough. Mix 2 cups of urad dal flour with 1 teaspoon crushed black pepper, ½ teaspoon carom seeds (ajwain), ½ teaspoon asafoetida (hing), and 1 teaspoon salt. Add a few teaspoons of lukewarm water gradually and knead the dough until smooth and pliable—it should be firm yet elastic, not sticky. Apply a teaspoon of oil while kneading to avoid dryness. The kneading process takes around 10-12 minutes for ideal gluten development.
3. Rolling the Papad Discs: Tips for Uniform Shape and Thickness
After resting the dough for 15–20 minutes, divide it into small balls (about the size of a lime). Dust a clean surface with rice flour and roll out each ball into a thin disc, about 6–7 inches in diameter. Uniform thickness is key—too thick and it won’t crisp up properly, too thin and it may tear while drying. Use a rolling pin with even pressure and occasionally rotate the disc to maintain a round shape. You can also use a pasta roller or tortilla press if you want consistently shaped papads in less time.
4. Sun Drying Papads at Home for Long Shelf Life
Proper drying is what gives homemade papad its crispness and shelf stability. Place the rolled papads on a clean cotton cloth or greased plastic sheet and let them dry in full sunlight for 1–2 days. Flip them once after 6–8 hours to ensure both sides dry evenly. Make sure the drying area is free from dust and insects. If the climate is humid, you can also dry them indoors under a fan or in a low-temperature oven (~50°C) for a few hours. Fully dried papads should feel firm and slightly translucent.
5. Storing and Cooking Homemade Papads for Crisp Texture
Once dried, store the papads in an airtight container with parchment paper between each piece to prevent sticking. Keep them in a cool, dry place. Homemade papads can last for months if stored properly. For serving, roast them directly on an open flame using tongs, fry in hot oil until they puff, or microwave for 30–40 seconds for a low-oil option. Add a sprinkle of chaat masala or serve with chutney for extra flavor. Homemade papads are more flavorful and healthier than their store-bought counterparts.