Pappadam
Kerala papadum — thin, crisp wafers made from urad dal flour pressed through a mould into translucent discs and dried, then either deep-fried in coconut oil (where they expand and blister instantly, becoming uniformly golden and bubbled) or roasted directly over a gas flame (which produces an uneven charring with smoky patches). The Travancore pappadam is thinner and more delicate than North Indian papads; it shatters at the slightest pressure. Served at the beginning of every meal as the crispy textural contrast element; present at every Onam Sadya banana leaf with equal standing alongside all the vegetable dishes. The roasted version (the Brahmin preference) carries a smoky, slightly bitter edge absent from the fried version. No Travancore feast is complete without pappadam; its absence from the banana leaf is considered a lapse in hospitality.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | urad dal flour |
| 1 tablespoon | rice flour |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | asafoetida |
| 1/2 teaspoon | black pepper, coarsely crushed |
| 1 tablespoon | sesame oil |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 In a mixing bowl, combine urad dal flour, rice flour, salt, asafoetida, and crushed black pepper.
- 2 Add sesame oil and mix well.
- 3 Gradually add water to form a smooth, pliable dough.
- 4 Divide the dough into small lemon-sized balls.
- 5 Roll each ball into a thin circle using a rolling pin, dusting with rice flour if needed to prevent sticking.
- 6 Heat oil in a deep frying pan over medium heat.
- 7 Once the oil is hot, gently slide in one rolled pappadam at a time.
- 8 Fry until the pappadam puffs up and turns golden brown, flipping once to cook evenly.
- 9 Remove from oil and drain on paper towels to remove excess oil.
- 10 Serve hot as a crispy accompaniment to meals.
Tips
Ensure the oil is hot enough before frying to make the pappadams crispy.