Kerala pappadam

Jun 08, 2021
By Mary Anthony
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PAPPADAM RECIPE / HOW TO MAKE KERALA PAPPADAM AT HOME / KERALA PAPPADAM / PAPADAM /PAPADUM RECIPE

Kerala papads are known as Pappadam and TamilNadu papads are called appalam .

Pappadam’s are always an integral part of a Kerala meal.

Made with the best quality black gram flour (uzhunnu), baking soda, salt in the authentic traditional method. Keralaites usually crush the pappadam and mix it together with rice, dhal, and ghee or any other dish.

INGREDIENTS [ FOR 15 papads ]

½ cup whole skinless urad dal
½ tsp salt
¼ tsp papad khar OR baking soda
Approximately 2 tbsp water [ + 1/2 or 1 tsp ]
1 tsp oil [ preferably sesame oil ]
Maida /flour, for dusting

NOTE – Using papad khar will give u a good result , its easily available online – https://www.indiamart.com/bababaijnath-traders/products.html#papad-khar-125079099 .

Baking soda is used if papad khar is not available .

METHOD:

Powder the urad dal very fine in mixie and sieve it into a large bowl.

Mix salt + papad khar / baking soda + water . Add this water into the dal powder .

Mix well and start kneading .

Now add oil and knead into a hard and stiff dough .

Transfer the stiff dough onto a clean counter top and pound it down with a pestle, folding the dough and flattening.[ we are doing this to make the dough soft ] Fold it atleast 12 to 15 times and pound – it takes time .

After 10 mins of pounding , the stiff dough would have become pliable and soft, almost like a chapati dough.

Roll the dough into thin big chapatti .Take a cutter and cut .

Spread them on a plate in a single layer without overlapping and dry them under the sun for just 10 minutes, flipping once in between – 5 to 7 mins on each side only . [ don’t over dry it . It has to be soft after drying also not hard ]

Store them in airtight containers and fry as needed in hot oil.

HOW TO FRY [ in kerala they use coconut oil to fry ]

Heat oil in a pan or kadai preferably deep one.

Take the pappadams and wait till oil is hot on medium flame .

Slide in one pappadam at a time in oil and wait till it puffs up.[ the oil has to be hot while frying else it will not puff ]

Turn and fry both sides and corners especially.

Drain on paper towels.

Serve with sadya or any meals.

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