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    Home » Recipes » Appetizers » Poppadom

    How to Make Poppadoms (2 Ways)

    Published: October 15, 2021 by Sangeetha Vel | Updated: April 18, 2024 1 Comment

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    Let's dive into making Poppadoms, a popular Indian snack you'll love! Whether you call them Pappadam or Appalam, these crispy delights are super easy to prepare, and you can make them in two simple ways: either fried or microwaved.

    Poppadoms in a platePin
    What You’ll Find On This Page
    • Ingredients and Substitution Overview
    • How to Make Poppadom (2 Ways)
    • Recipe Video
    • Chef's Notes and Tips
    • Nutrition Info
    • Homemade Poppadoms from scratch
    • Serving Suggestions
    • Storage Suggestions

    In this guide, I'll show you how to make perfect Poppadoms in under 10 minutes. These are not just great as a snack with dips like Samosa Sauce or Guacamole, but they also pair wonderfully with rice dishes and various Indian curries.

    Poppadoms are thin, crisp discs typically made from chickpea flour or urad dal. Although you can find them ready-to-eat at stores, making them at home gives you a fresher taste and a satisfying crunch.

    Today, we'll focus on how to cook store-bought uncooked Poppadoms either by frying them in oil or microwaving them. Plus, I'll include a basic recipe for making them from scratch, which involves sun-drying, but for a quick treat, I recommend using the ready-made ones. Let’s get started!

    Ingredients and Substitution Overview

    To make Poppadoms, you only need two simple ingredients, which you can easily find at any Indian grocery store. Here’s what you’ll need:

    Poppadoms IngredientsPin
    • Plain Uncooked Papads: Pick your favorite type, whether it's masala, rice, or Kerala papads.
    • Oil: Choose a cooking oil that has a high smoke point, perfect for frying the papads.

    Now, let's get started on how to make Poppadoms! I've outlined simple steps for two different preparation methods: frying and microwaving. To make it even easier, I've included images and a video tutorial. Check out the recipes below for a quick and delicious snack.

    Poppadoms in a platePin

    Discover Tasty Appetizer Ideas:

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    Poppadpms in a platePin

    How to Make Poppadom (2 Ways)

    Poppadom, known regionally as Pappadam, Appalam, or Papad, is a beloved crispy snack across various parts of India. It’s typically made from a variety of flours—such as urad dal, chickpea, rice, or potato. These are formed into thin rounds, sun-dried, and then fried to achieve a delightfully crunchy texture. Enjoyed as an appetizer or side dish, Poppadoms add a perfect crunch to any meal.
    5 from 1 vote
    Author: Sangeetha Vel
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    Course: Appetizers, Starters
    Cuisine: Indian
    Diet: Vegetarian
    Prep: 5 minutes mins
    Cook: 5 minutes mins
    Adjust 4 servings

    Ingredients
     
     

    • 4 piece Poppadoms
    • 1 tsp Oil, for the microwave method
    • ½ cup Oil, for pan-frying
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    Instructions
     

    Frying Poppadom in Oil

    • Heat the oil in a pan over medium heat. To test if the oil is hot enough, drop a small piece of Poppadom into it. If it quickly floats to the surface, the oil is ready.
      oil heat checking with small papad
    • Carefully place one Pappadum at a time into the hot oil. Fry until it puffs up and turns golden and crisp on both sides.
      Frying Poppadom in oil
    • Use a slotted spoon to carefully remove the fried Pappadum from the oil. Let it drain on paper towels to remove excess oil. Your crispy Poppadom is now ready to be served and enjoyed.
      Placing Poppadom in plate

    To Prepare Poppadom in a Microwave

    • Lightly brush both sides of an uncooked Poppadom with about ¼ teaspoon of oil, making sure it’s evenly distributed.
      spreading oil on Pappadam
    • Place the oiled Poppadom on a microwave-safe plate. Microwave on high for 45 to 60 seconds, or until the Poppadom puffs up and becomes crispy on both sides. Remove it carefully from the microwave, and your microwave-cooked Poppadom is ready to enjoy.
      Poppadom in microwave oven

    Serving

    • Serve the crispy Poppadoms as an appetizer or as a delightful crunchy accompaniment to your main meal. They pair perfectly with a combo of rice, sambar, and rasam for a complete and satisfying meal.
      Poppadom served in a plate

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    Recipe Video

    Chef's Notes and Tips

    Here are some tips to perfect your Poppadoms:
    • Variety Choices: We're using plain Pappadums in this recipe, but you can explore different flavors like masala, rice, potato, or cumin to suit your taste preferences.
    • Microwave Timing: Frying time in the microwave generally ranges from 45 to 60 seconds per disc. However, you may need to adjust this based on your microwave's power and the type of papad you're using.
    • Homemade Option: This recipe uses urad dal flour, but chickpea flour is an excellent substitute if you're looking to make your papads from scratch. It offers a slightly different flavor and texture, adding a nice twist to the traditional recipe.
    • Optimal Cooking Methods: In addition to frying or microwaving, you can cook Poppadoms directly over an open flame for a few seconds on each side. Each of these methods enhances different textures and flavors, giving you a variety of ways to enjoy this crispy snack. Experiment with these techniques to find your favorite way to prepare Poppadoms!
    • Storage Tips: Store uncooked Poppadoms in an airtight container to keep them dry and prevent them from absorbing moisture, which can affect their ability to crisp up when cooked.
    • Calorie Count Tip: If you're keeping an eye on your calorie intake, here's something useful: microwaved Papadums typically contain about 39 calories each, whereas oil-fried versions are around 60 calories per serving. These numbers are based on uncooked, store-bought papads, and remember, the calorie content can differ depending on the size and type of Papadums you choose.

    Nutrition Info

    Serving: 1serving | Calories: 9kcal | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g

    Disclaimer

    We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.

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    Homemade Poppadoms from scratch

    Even though I suggest buying uncooked poppadoms and cooking them at home for convenience, here’s a basic recipe if you want to make Poppadoms from scratch:

    Ingredients

    • 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

    Instructions

    • Mix Ingredients: In a mixing bowl, combine urad dal powder, a pinch of salt, and a teaspoon of cumin seeds.
    • Form the Dough: Gradually add water while kneading to form a tight dough.
    • Knead with Oil: Introduce a small amount of oil into the dough and continue kneading until the dough is soft and smooth.
    • Roll and Cut: Roll out the dough into a thin sheet. Use a cookie cutter or the cap of a bottle to cut the dough into small circular discs.
    • Drying: Place the discs on a clean cotton cloth or parchment paper. Let them sun-dry for 2 to 4 hours until stiff and dry.
    • Storage: Once dried, transfer the Poppadoms to an airtight container to keep them fresh.
    • Ready to Cook: You can fry these homemade Poppadoms whenever you're in the mood for a crunchy side dish. They're perfect for adding a delightful crunch to any meal!

    Serving Suggestions

    Poppadoms are perfect as a starter or appetizer and pair wonderfully with main course meals like rice, sambar, rasam, or similar dishes. Their crisp texture and subtle flavors complement a wide range of Indian dishes, adding a delightful crunch to your meal.

    Storage Suggestions

    • Fried Poppadoms: After frying, store your Poppadoms at room temperature in an airtight container. They'll stay crispy and fresh for up to 2 days.
    • Homemade Uncooked Poppadoms: If you've made your Poppadoms from scratch and haven't cooked them yet, you can store them for 2 to 3 months. Just make sure they're in an airtight container in a cool, dry place.

    Comments

    1. desicart says

      October 21, 2021 at 12:40 am

      Thank you! It was also very quick and easy to make.

      Reply
    5 from 1 vote (1 rating without comment)

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    Sangeetha Vel Yellow Chili's

    Hi, I'm Sangeetha Vel! the author, recipe researcher, creator, and cooking hands behind Yellow Chili's. A realistic, friendly, empathetic, and enthusiastic foodie who loves to share authentic, easy, quick, healthy, instant, and kids-approved recipes.

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