Urad papad: a tasty cookie to make our meals delicious

A faithful constant accompaniment to our meals is papad. Be it dal rice, rasam rice, chapati and vegetables, papads not only complement the main course with their crunch factor but also elevate the meal. Enhances the deliciousness of each food. What makes them work even more is that they are healthy and can be stored throughout the year.

It is not necessary to fry them in oil, which guarantees a healthy food without oil. Since they are made in house, they are authentic and fresh.

While papads look easy to make, they really aren’t. Making papads is a bit tricky and applying a few tricks will help make your papads perfect.

Some important points to remember

  • It is important to make thin papads. For that, make the dough a little stiffer and work it well. It will become more flexible the more you stretch and knead it. The papads can be rolled out thinly once the dough is pliable.
  • If you don’t have dal flour at home, you can make it at home. After cleaning the unpeeled urad dal with a damp cloth, dry it quickly with a fan. Cook it over low heat in a frying pan, grind it finely in a blender and filter it. Dal flour is ready.
  • Papads are likely to become infected with fungus if they have not been dried properly. Papads should dry for 15 minutes on each side. The papads should then be dried in the sun for 15-20 minutes on both sides the next day.
  • If the papads pop or the dough spreads out while you roll them, it means that the dough you kneaded is too stiff and not joined properly. The dough should be slightly soft and slightly hard, but not too hard.

The papads are left to dry in the sun | Image credits: Instagram – @santhinigovindam


  • White lentil flour (urad dal flour) – 1.5 cup
  • Salt – 1.5 teaspoons
  • Cumin seeds – 1 teaspoon
  • Crushed black pepper – 1.5 teaspoons
  • Papad khar (alkaline salt) – 1 tablespoon
  • Warm water – 3/4 cup


  • Take 1.5 cup of urad (white lentil) flour and sift it. Add 1 teaspoon of cumin seeds, 1.5 teaspoons of crushed pepper and 1.5 teaspoons of salt and mix well.
  • Take 3/4 cup of warm water, add 1.5 tsp of water, 1 tbsp of papad khar and mix well. Make dough. Knead into a tight dough.
  • Cover and let stand for 20 min. Divide into two portions. Pound the dough with the mallet.
  • 10-15 minutes of pounding will make it smooth.
  • Pull the dough to form gluten. Roll it up thin.
  • Divide it into 40 equal portions. Cover them for some time.
  • Take a ball. Sprinkle it with a little flour. Roll as thin as possible. Shape around. Roll it up like a log.
  • Make a thin papad.
  • Let dry on a cloth in the shade for 15 minutes.
  • After 15 minutes, turn it over.
  • Collect and store. Store it in an airtight container.
  • The next day, put it under the sun. Let them dry for 30 minutes. Flip after 15 minutes.

You can keep the papad for a year. You can fry them or dry roast them. Fry papads in hot oil that has been heated in a pan. Turn it over on both sides to grill, then fry the rest of the food in the same way.

You can grill the papad on gas by turning it over if you don’t want to consume oiled papad. You can also bake the papad. Drizzle a little oil over the papad before microwaving it. Before flipping, bake for another 30 seconds.

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