Discover how to whip up Poppadoms, a classic Indian snack, with our simple guide. Known by various names such as Pappadam and Appalam, this crispy treat can be made quickly in two ways: fried in oil or cooked in the microwave.
Follow our easy instructions to master making Poppadoms right at home in less than 10 minutes. Perfect as a standalone snack with dips like Samosa Sauce or Guacamole, Poppadoms also complement Rice dishes and an array of Indian curries.
Poppadoms come in the form of thin, crisp discs and can be made from ingredients like chickpea flour or urad dal. While you can find ready-to-eat versions in stores, homemade ones offer a fresh, satisfying crunch.
This post guides you through frying or microwaving store-bought uncooked Poppadoms, and includes a basic recipe for making them from scratch—though this method requires hours of sun-drying. For convenience, it's recommended to use the ready-made uncooked Poppadoms.
Explore More Appetizing Starters:
Ingredients and Substitution Overview
To make Poppadom you'll need a few simple ingredients that are readily available at most Indian grocery stores.
- Plain uncooked papads: Choose your preferred variety, such as masala, rice, or Kerala papads.
- Oil: Opt for any cooking oil with a high smoke point to fry the papads.
How to Make Poppadoms?
Now let's Learn how to make Pappadoms. This guide offers straightforward steps for two preparation methods: frying and microwaving. Images and a video tutorial are provided to help you along. Find the recipes below for a quick and easy snack.
How to Make Poppadom (2 Ways)
- 4 piece Poppadoms
- 1 tsp Oil, for the microwave method
- ½ cup Oil, for pan-frying
To Fry Poppadom in Oil
- Heat the oil in a pan over medium heat. Test the oil temperature by dropping a small piece of papad into it; if it quickly rises to the surface, the oil is ready.
- Gently slide in one Pappadum at a time and fry until it puffs up and turns crisp on both sides.
- Carefully remove the fried Pappadum from the oil and drain on paper towels. Your crispy Poppadom is now ready to serve and enjoy.
To Prepare Poppadom in a Microwave
- Lightly brush both sides of an uncooked papad with ¼ teaspoon of oil, ensuring it's spread evenly.
- Place the papad on a microwave-safe plate. Microwave on high for 45 to 60 seconds, or until it puffs up and becomes crispy on both sides.
- Serve the crispy Poppadoms as a starter or alongside your main meal as a delightful crunchy accompaniment.
Chef's Notes and Tips
- Variety Choices: While plain Pappadums are used here, feel free to try masala, rice, potato, or cumin-flavored papads for different tastes.
- Microwave Timing: The frying time in the microwave can vary; it typically takes 45 to 60 seconds per disc, but adjust according to your microwave and papad type.
- Homemade Option: The recipe provided uses urad dal, but chickpea flour is a great alternative for making papads from scratch.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Homemade Poppadoms from scratch
To make Poppadoms from scratch at home, follow this basic recipe:
- 1 cup Urad Dal Powder
- ¼ tsp Salt
- ½ cup Oil
- A pinch of Baking Soda
- ½ tsp Cumin Seeds
- Water, as needed for kneading
- In a mixing bowl, combine urad dal powder, salt, and cumin seeds.
- Gradually add water and knead to form a tight dough.
- Add oil to the dough and continue kneading until it's soft and smooth.
- Roll out the dough into a thin sheet and cut into small circular discs using a cookie cutter or the cap of a bottle.
- Place the discs on clean cotton cloth or parchment paper and let them sun-dry for 2 to 4 hours.
- Once dried, store the Poppadoms in an airtight container.
These homemade Poppadoms can be fried up whenever you're in the mood for a crunchy side dish.
Storage and Serving Suggestions
- Storage: Fried Poppadoms can be kept at room temperature in an airtight container for up to 2 days. Homemade uncooked Poppadoms, on the other hand, can be stored for 2 to 3 months.
- Serving: These Pappadums can be served as a starter or appetizer for your main course meal like rice, sambar, rasam, or similar dishes.
The microwave version of the Papadum recipe provided has approximately 39 calories per serving, while the oil-fried Pappadums contain about 60 calories per serving. These figures are estimations from a nutrition calculator and pertain to uncooked store-bought papads; different types of Pappadums may vary in caloric content.