Vegan Mini Poppadoms Recipe

Mix dry ingredients

In a medium bowl, whisk together the urad dal flour, chickpea (besan) flour, salt and baking soda (if using) until evenly combined and free of lumps.

Add wet ingredients

Make a small well in the center of the dry mix and add the warm water and 1 tablespoon neutral oil. Stir with a spatula or spoon until a smooth, thick batter forms — similar to thick pancake batter but slightly thicker so it holds shape when spooned. If too thick, add water 1 teaspoon at a time; if too thin, add a pinch more urad flour or besan.

Rest

Cover the bowl with a damp cloth or plastic wrap and let the batter rest for 20–30 minutes at room temperature. This hydrates the flours and improves texture.

If making flavored mini poppadoms, stir the cracked black pepper, crushed cumin seeds, asafoetida, and red chili flakes into the rested batter. Taste a tiny bit of batter by cooking a pinch in a dry pan to check seasoning; adjust salt and spices as needed. Fold in finely chopped cilantro right before frying if using.

Prepare a small plate dusted with the extra dry semolina or rice flour. This prevents the batter discs from sticking. The semolina also gives a light crisp texture. Keep a small bowl of water on the side for wetting fingers if needed.

Heat oil: In a small wide skillet or shallow frying pan, pour the 3/4 cup neutral oil and heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C). To test, drop a tiny smear of batter into the oil; it should sizzle and set quickly without browning immediately.

Spoon and flatten

Using a teaspoon or small cookie scoop (~1 tsp batter), drop a portion of batter onto the semolina-dusted plate. Lightly dust the top with semolina, then use a second teaspoon to scoop the batter piece and gently press/flatten it between the spoons or on the plate to form a thin round about 1.5–2 inches (3–5 cm) in diameter and ~1–2 mm thick. Work quickly so the batter does not dry out.

Fry in batches

Carefully slide 6–8 flattened discs into the hot oil, spacing them so they don’t touch. Fry over medium heat, gently pressing them with a slotted spoon if needed to ensure even contact with oil. They will puff slightly and become crisp in about 30–60 seconds per side. Turn once if they need even browning. Remove with a slotted spoon onto paper towels to drain. Repeat with remaining batter, maintaining oil temperature (adjust heat if they brown too quickly).

Final crisp

If any pieces are slightly soft after cooling, return them to the hot oil for a brief 10–15 second re-fry to achieve full crispness. Drain again on paper towels.

Serve warm or at room temperature with chutney, pickles, or lemon wedges. These vegan mini poppadoms are best eaten the same day for peak crispness.

To store: once completely cool, keep in an airtight container at room temperature for up to 2–3 days. Re-crisp in a 325°F (160°C) oven for 3–5 minutes or quickly in hot oil before serving.