Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (2024)

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Once you’ve tried this homemade poppadom recipe, You’ll want to make it again and again!

This is a homemade poppadom recipe for those who really want perfection. If you have ever tried the poppadoms in India or at good Indian restaurants in the West where they make everything from scratch, you’ll know that their poppadoms are so much better than anything you can purchase at your local supermarket.

Here you will learn how to make homemade poppadoms! I have included step by step photographs below that you will want to look at as a guide.

This homemade poppadom recipe is not difficult but you will want to study the step by step photographs to ensure you get the recipe right the first time.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (1)

Homemade poppadoms are amazing! Even better with a cold Fourpure beer.

Papad vs. Poppadom

Just so there is no confusion, let’s start with what a papad is and what a poppadom is.

Papads are what you are making here. They are the flat discs that when fried or grilled, quickly become poppadoms.

Useful Equipment and cooking aids.

  1. A large high-sided pan such as a wok: I find a wok to ge the best for this poppadom recipe. The wide top makes it easier to turn the poppadoms when frying.
  2. Tongs: These are essential for flipping the papads as they cook in oil or on the grill.
  3. Paper towels or a wire rack: You can transfer the cooked poppadoms to a paper towel or wire rack to drip any excess oil.

About this poppadom recipe…

Just look at those amazing homemade poppadoms in the photo above. With this no-fail poppadom recipe, you will be making poppadoms just like these in no time. I promise!

I had tried to make homemade papads a few times but it wasn’t until I visited a poppadom shop in Kerala that I learned how to make them just like they are there. I even purchased some of their fresh papads to take home with me so that I could compare what I made to what was on offer there.

You are going to get the real deal here.

What should you expect?

This recipe gets fantastic results. You can expect crispy and in places chewy poppadoms. That’s right, the best and freshest papads have many different textures when fried or grilled.

In fact, the poppadoms served in Kerala and all over India are not just served as a starter as they are in the West. They are much too good for that.

It’s not only the delicious flavour you will get from this homemade poppadom recipe but those fantastic textures. What’s more, you are completely in control of the textures. From crispy to soft or a little bit of both, you will be in complete control of the end result, so you can make your poppadoms exactly as you like them.

How do you easily adjust the different textures in your homemade poppadoms?

If you only dry the them for about four hours as explained in my poppadom recipe and photos below, your papads will puff up and be deliciously crispy and soft in places when you fry or grill them into poppadoms.

By drying the papads longer, they will of course have less moisture in them and will become crispier when fried or grilled.

To get extra crispy poppadoms, you could run the dough through a pasta machine until super thin. I personally prefer different textures in my poppadoms so rarely go to this trouble.

Can you flavour your papads?

Yes and it’s really good to do so. In the photos below, I added toasted cumin seeds to mine.

You could also add other spices such as cracked black pepper, chilli flakes or even chilli powder which will give the poppadoms a red tone as well as make them spicy.

How do you serve poppadoms?

If you have dined at the curry houses in the West, you will know that they are usually just served as a crispy starter with a selection of chutneys. That’s a good way to serve them.

When you make your own poppadoms using this poppadom recipe, you might like to try serving them as they are in southern India. Poppadoms are often served on top of a curry which adds to the experience. The crispy texture of the delicious poppadoms goes so well with a good curry like this chicken coconut curry. You’ll love it!

How long can you store fried or grilled poppadoms?

These will keep in an air-tight container for at least 3 days and be just as good as the day you made them.

Can you freeze homemade poppadoms?

Follow this recipe up until you fry or grill the papads. Then stack the individual papad discs, separating each with wax paper and freeze.

You can freeze the papads for up to a year and they are great to have on hand. All you need to do is let them defrost and fry or grill them as in the recipe card below.

Frying vs. Grilling

The most popular option for cooking homemade papads is to fry them. Heat about 10cm (4 inches) of neutral flavoured oil such as rapeseed (canola) oil to 190C/350F. If you don’t have an oil thermometer, toss in a small piece of papad. If it bubbles and rises to the top immediately, your oil is hot enough for frying.

Each fried poppadom will be ready in about 10 seconds so it’s. a quick job.

To grill, the best way to do it is on your barbecue. Get the coals nice and hot and then place a popad on the grill. Cook it, turning every few seconds until it turns crispy.

Step by step photographs of this homemade poppadom recipe…

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (2)

Place the dry ingredients in a mixing bowl.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (3)

Slowly add the water. You might not need it all to form a soft, somewhat wet dough.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (4)

Other ingredients can be added such as cumin, chilli flakes, coursely ground black pepper or even finely chopped green chillies.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (5)

Once you’ve got your dough ball, it’s time to get pounding.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (6)

Pound the dough, turning from time to time for about 10 minutes. Then knead it by hand for about 3 minutes.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (7)

When your dough it ready, you should be able to stretch it. It will break but you should get a good stretch before it does.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (8)

You can make your poppadoms as small or large as you like. I usually use golf ball sized balls of dough.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (9)

Using a tortilla press makes the job a lot easier. You could also roll it all out on a lightly greased surface until paper thin.

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (10)

The longer you air dry you papads the crispier they become. I like mine only lightly dried so they puff up when frying.

Once you make your poppadoms, you might like to make one or more of these to dip them in.

Mixed Vegetable Pickle
Lime Pickle
Cold Curry House Style Onion Chutney
Coriander and Mint Chutney
Mint Coriander and Mango Chutney
Smooth Garlic, Chilli and Mint Raita
Tomato Raita

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (11)

Crispy and delicious. These are what poppadoms should be!

If you like this homemade poppadom recipe, you might like to try some of the Indian Vegetarian favourites.

Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Mushroom Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Green Bean Thoran
Cabbage Thoran
Chai Tea (masala chai)

Have you tried this homemade poppadom recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 10

Homemade Poppadoms

Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (12)

Using this poppadom recipe, you will get excellent results. Frying the papads is by far the most popular way to cook them but you can make lighter and equally as delicious poppadoms by grilling or dry frying them. See Note.

Prep Time25 minutes

Cook Time10 minutes

Additional Time4 hours

Total Time4 hours 35 minutes


  • 1 cup urad dhal flour
  • 1/2 tsp salt
  • 1 tsp Bicarbonate Soda
  • 1/2 tsp asafoetida
  • ¼ cup (approx.) water


  1. Place the flour in a mixing bowl and stir in the salt and bicarbonate of soda. Slowly add the water, you may not need it all, to form into a soft dough. The dough should be slightly wet and a little difficult to work with.
  2. Place this dough on a clean surface and pound it with a pestle or something similar for about 10 minutes, flipping the dough from time to time. This s the authentic way of making the dough, which gets better results than simply kneading as the flour is pounded harder together.
  3. After about ten minutes of pounding, you are ready to knead the dough. Squish and squeeze it in your hands for a couple of minutes. If the dough is still quite wet, add a little flour until you have a very soft and dry
    dough ball. You shouldn’t need to add much.
  4. If you have a tortilla press, your job of flattening the papads will be much easier. Otherwise, you will need to roll your dough balls out until paper thin on a lightly greased surface. You will need a knife to help remove the papad fro the surface. For a neater appearance, you could also use a round cookie cutter to but I rarely do.
  5. Dry the flattened papads in the sun, flipping from time to time on wax paper. In the winter, I place them next to a wood fire or electric heater to dry. I have also dried them in a dehydrator.
  6. When dried out, the papads will still be a bit flexible and not so dry that they snap in two when bent.
  7. To cook, heat about 10cm/4inches of vegetable oil in a wok or large pan. The oil is hot enough when you can throw a small piece of papad in and it sizzles and floats to the top immediately.
  8. Cook one or two at a time. They should cook through in a matter of seconds so watch them carefully so that you don't burn them. Transfer the cooked poppadoms to papertowels using tongs and continue cooking the remaining poppadoms.
  9. These cooked poppadoms will keep in an air-tight container for at least three days.



If you would like to grill your papads you can do this over hot coals on your barbecue. Use tongs to turn the papad every few seconds until it is crispy and cooked through.


Lightly grease a pan or spray it with kitchen spray oil. Not too much! Then dry fry the papads over a medium-high heat flipping it with tongs every few seconds until cooked through and cripsy.

Nutrition Information:


Amount Per Serving:Calories: 50

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Poppadom Recipe From Scratch | Authentic Papads | Curry Guy (2024)


What flour is papadum made of? ›

Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used.

How do you cook yourself poppadoms? ›

1 Heat 3cm of vegetable oil in a frying pan, or use a deep fat fryer set to 180-200°C. Test the oil temperature by adding a small piece of pappadum. When it bubbles and expands the oil is ready. 2 Fry each pappadum individually for 3 Seconds.

What are poppadoms called in America? ›

Also known as poppadoms, these thin, flavorful Indian crisps make for a quick side dish or snack.

What is the difference between papad and papadum? ›

What is Indian papadum and what to eat with it? Papad is a lentil variety of papadam; while the latter is Indian thin, crisp bread made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried.

Do Indian restaurants make their own poppadoms? ›

If you have ever tried the poppadoms in India or at good Indian restaurants in the West where they make everything from scratch, you'll know that their poppadoms are so much better than anything you can purchase at your local supermarket.

Are poppadoms good for you? ›

Poppadoms, a popular Indian crispy snack, are made from lentil or chickpea flour and can have some health benefits when consumed in moderation: 1. **Good Source of Protein**: Poppadoms are made from legume flours, which are rich in plant-based protein, making them a good option for vegetarians and vegans.

What poppadoms do restaurants use? ›

Madras Plain Poppadoms

These are the Madras restaurant style poppadoms used by chef's nationwide. They expand and get larger during cooking.

How is a poppadom made? ›

Making papadums is a 2-step process
  1. Making and drying the papadum dough. You transform a flour into thin sheets of dough. The dough is dried. ...
  2. Cooking the papadums. Just before eating, you quickly heat the papadum, transforming it from a rubbery disk into a light and crispy food. These need to be eaten quickly.
Dec 22, 2021

Can you make poppadoms in an air fryer? ›

Poppadoms are lightweight and they tend to flap around in the high convection heat of an air-fryer, which means they catch on the fan at the top of the air-fryer causing some corners to burn. They also tend to fold and curl over on each other, which means they don't cook evenly.

Can I cook poppadoms without oil? ›

There's no need to add any oil so think of all those calories you save, too – microwaved crispy poppadums are only 32 calories each. This is a seriously hassle-free way to puff up ready-to-cook poppadums.

What is the purpose of a poppadom? ›

As for the poppadom, they are the high-calorie version of the Lijjat papad that has now become synonymous with women's empowerment and self-help groups. There are two kinds of papads in south India. There is the traditional appalam, which is made from urad dal and stays flat when fried.

How do you keep poppadoms flat? ›

A Dear Anne, I rather like the wonderfully curling, organic form of a free-range poppadom. However, if you are determined to rein them into your control then simply hold each one down in the oil with a large fish slice. Press down as they are cooking and it will stop them curling while also allowing them to puff up.

What are Papadums made of? ›

Papadums are often made from milled legumes, such as lentils or chickpeas. But, depending on the region in India they're from, they can also be made from potatoes, or rice and tapioca flours. Plain versions exist, but they often contain spices – most commonly cumin and chili – and salt.

Do poppadoms contain flour? ›

Poppadoms are usually made with rice and lentil flour.

What is papad flour? ›

Jalpur Papad flour is Black Matpe Bean ground into flour, it is extensively used in South Indian culinary preparations, such as Dosa, Idli, Vada, and Appadam/ Papad/ Papadom.

What flour do Indian restaurants use? ›

Gram Flour - Besan

It is a special kind of flour that is a pale yellow colour and is made by milling dried brown chickpeas. It is also gluten free which is a real bonus. The flour is a vital part of Indian cuisine and it is used in many many ways for some very different dishes.

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