Ambika Appalam Recipe

Mix dry ingredients

In a large mixing bowl, combine 1.5 cups urad dal flour and 0.25 cup chickpea (besan) flour. Add 1 tsp salt, 0.5 tsp coarsely ground black pepper, 0.25 tsp asafoetida, and 1 tsp roasted crushed cumin seeds. Mix thoroughly so spices are evenly distributed.

Form dough

Gradually add about 0.5 cup water while mixing with your hand or a spoon until the mixture comes together into a stiff, pliable dough (similar to cookie-dough firmness). If the dough feels too dry, add water 1 tsp at a time; if too sticky, dust with a little more urad flour. Knead briefly (2–3 minutes) to make a smooth cohesive ball.

Rest and portion

Divide the dough into 10–12 equal portions (about 20–25 g each for a yield of roughly 10–12 pappads). Roll each portion into a smooth ball. Lightly rub each ball with a thin film of 1 tsp vegetable oil overall to prevent sticking during rolling.

Roll thin discs

Using a rolling pin on a lightly floured surface (use a dusting of urad flour), flatten each ball into an extremely thin disc about 7–8 cm (3 inches) in diameter and as thin as possible (pappads are traditionally paper-thin). If the dough resists, let the ball relax 5 minutes and then continue. Transfer each rolled disc to a clean tray dusted with flour or between sheets of parchment to prevent sticking.

Dry pappads

Air-dry the rolled discs in a single layer in a warm, dry place or under a fan for at least 24 hours, or until completely dry and crisp to the touch. Alternatively, sun-dry for 2–3 days (depending on sun intensity), bringing indoors at night. Proper drying prevents puffing irregularities when frying.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or kadai and heat over medium-high until shimmering and about 350°F (175°C). To test, drop a small corner of a dried pappad — it should sizzle immediately and puff quickly.

Fry pappads

Carefully slide one dried pappad into the hot oil. It should puff up within a few seconds. Gently press the pappad with a slotted spoon to help even puffing, then flip and fry for 3–6 seconds more. Remove with a slotted spoon and drain on paper towels. Fry each pappad individually or two at a time if the pan permits without crowding. Total frying time per pappad is typically 5–12 seconds depending on thickness and oil temperature.

Alternative: Toast

For a oil-free option, hold a dried pappad over an open gas flame with tongs, continuously moving it so it puffs and chars lightly in spots, or cook on a hot dry skillet turning frequently until blistered and crisp. This takes 20–60 seconds per pappad depending on heat and technique.

Serve and store

Serve hot or room temperature as an accompaniment to meals or as a snack with chutney. Store fully dried, uncooked pappads in an airtight container in a cool, dry place for several months. Once fried, consume within a day or two for best crispness.