Plain Papadom Recipe

Mix dry ingredients

In a mixing bowl combine 1 cup urad dal flour, 1/4 cup besan, 1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp lightly crushed cumin seeds, 1/8 tsp asafoetida and 1/8 tsp baking soda (if using). Whisk together so spices are evenly distributed.

Form the dough

Gradually add about 3/8 cup (approximately 6 tbsp) water to the dry mix, stirring with a spoon until it begins to come together. Use your hands to knead into a smooth, firm but pliable dough for 4–5 minutes. If the dough is too dry add water 1 tsp at a time; if too sticky, sprinkle a little more urad flour.

Rest

Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes; this relaxes the flours and helps hydration for rolling.

Portion and roll

Divide the dough into 8 equal portions (about 30–35 g each). Roll each portion into a smooth ball. Lightly oil a clean work surface and a rolling pin with about 1 tablespoon oil total (apply sparingly). Roll each ball into an extremely thin circle about 5–6 inches (12–15 cm) in diameter. The thinner the better for crisp papads. If the dough resists, let it rest 5–10 minutes and then continue.

Dry slightly

Place rolled discs on a clean tray or parchment, separated, and let them air-dry for 15–30 minutes until the surface is no longer tacky. This helps prevent sticking during cooking.

Deep-fry (traditional quick method)

Heat 1/2 cup oil (or enough to have 2–3 inches in a small pan) in a deep skillet over medium-high heat until shimmering and around 350°F (if using a thermometer). Carefully slide one papad into the hot oil; it should puff and crisp in 5–10 seconds. Using tongs, flip so both sides cook evenly, remove when golden and crisp (about 10–15 seconds total). Drain on paper towels. Fry remaining papads one at a time; do not overcrowd the pan.

Roast on stovetop (no oil)

Hold a papad with tongs over an open flame (gas stovetop) at medium flame. Move it constantly so it cooks evenly and does not burn; it will blister and crisp in 20–40 seconds. Alternatively, use a wire rack over the burner for a slightly slower roast. Once crisp, set aside on a plate.

Microwave (quick, best for small thickness)

Place one papad on a microwave-safe plate. Microwave on high for 30–45 seconds (timing varies by microwave) until crisp. Check and increase time in 10 second bursts if needed. Do not microwave more than one at a time unless plate area permits and papads do not overlap.

Oven bake (batch method)

Preheat oven to 400°F (200°C). Place papads on a baking sheet in a single layer. Bake for 4–6 minutes, watching closely, until they puff slightly and become crisp. Flip once halfway if desired for even color.

If you prefer lightly flavored papads, brush a small amount of oil (from the 1 tablespoon reserved) on one side of each papad before frying or baking. Serve plain papads immediately while hot and crisp. Offer lime or lemon wedges on the side for squeezing, if desired.

Store leftover uncooked rolled papads between sheets of parchment in an airtight container in a cool dry place for up to 2 weeks. Cooked papads are best eaten same day; if storing, keep in an airtight container for up to 2 days to maintain some crispness.