Papadum

Name: Papadum
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup urad dal flour; 1/2 tsp cumin seeds, crushed; 1/4 tsp black pepper, cracked; 1/4 tsp baking soda; 1/2 tsp salt; 1/4 cup water; 1/4 cup neutral vegetable oil

Crispy thin flatbreads made from urad dal flour seasoned with black pepper and cumin. Quick to fry on the stovetop for a crunchy side or snack.

30 minMediumServes 490 cal/serving

IndianAppetizerStovetopVeganVegetarianHigh FiberLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-Free

Ingredients

1 cup urad dal flour
1/2 tsp cumin seeds, crushed
1/4 tsp black pepper, cracked
1/4 tsp baking soda
1/2 tsp salt
1/4 cup water
1/4 cup neutral vegetable oil

Instructions

1

Mix 1 cup urad dal flour, 1/2 tsp crushed cumin seeds, 1/4 tsp cracked black pepper, 1/4 tsp baking soda, and 1/2 tsp salt together in a bowl.
2

Gradually add 1/4 cup water and knead into a stiff, smooth dough.
3

Divide the dough into small equal portions and roll each paper thin on a clean work surface.
4

Heat 1/4 cup neutral vegetable oil in a skillet over high heat.
5

Fry each dough disc for 10 to 15 seconds per side until fully expanded and crisp.

Questions

How long does Papadum keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Papadum?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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