Super Easy Poppadoms (2024)

Make Easy Poppadoms at home, in just under 10 minutes, just like the ones you get in an Indian restaurant. Serve with your favourite Indian mint sauce, Tamarind Sauce, Mango Chutney, and enjoy. Home fried poppadoms are so much cheaper and better than the Ready to Eat Restaurant Style Pappadums.

If you want something to nibble on before the main course, this is also great served as a starter – just scoop some dip and enjoy. Learn how I make the Poppadom recipe step by step in a jiffy! { Video Instructions included}

Quick Video on How to make Poppadom at home

What is Poppadom?

Poppadom is a thin, crisp, round-shaped lentil disc usually made of urad flour or rice flour. It is also known as Papad, Papadam, Pappadam, or Appalam. There are two types of Poppadoms available in the market – uncooked Poppadoms that are ready to fry and serve, and restaurant-style Pappadom that is pre-packed and ready to eat.

Uncooked Papads are available at Asian Grocery stores or in the Asian Isle in most supermarkets for 80p – 2.5£, each containing approximately 20 of them. TRS Special Madras Poppadoms, Natco Madras Plain Poppadum, Ajwa Pappadam, Lijjat Papad are some of the brands available to buy. You will need to cook them until crispy and serve with chutney or raita.

Some of the ready-to-eat pre-fried pappadams available in the market are Patak’s Plain Pappadums or even Tesco or Sainsbury’s own brand. Also, you only get 8 Ready to Eat Restaurant Style Pappadums for 1.25£.

I like Home fried poppadoms. They are so much better and quicker than the pre-fried ones or the ones from the takeaway. And it only takes 2 minutes to fry!!

About Poppadom Recipe

Most Curry Houses and Takeaways in the UK serve Papadum’s as a tasty snack with a variety of chutney dips, pickles, and sometimes raita too.

There is a super easy solution to make Papadum at home and enjoy every single day. It is as easy as One Two and Three.You just need to buy a store-boughtuncooked dried papadum‘s packet, easily available in any Asian stores or Asian Isle in Supermarket, and deep fry it. Tadaa… Stack of homemade papadum is ready in less than 10 minutes.

I prefer opting for Store Bought Papadams in the UK as they are super quick and tasty too with everything!

How to fry Poppadoms at home like an expert?

You will only need 2 Ingredients – Uncooked Poppadom and Oil of your choice. I prefer using Coconut Oil or Sunflower Oil.

Heat oil in a wok or a deep pan over medium-high heat. Add a piece of uncooked papad to check if the oil is hot enough. If it puffs up al-most instantly, I know the oil is hot enough to cook the remaining ones.

Slide 1 papad at a time to the heated oil. The poppadoms will quickly spread and curl up in the edges. Gently press the edges and middle down to ensure they cook properly. The papadum will cookin 10 -12 seconds.

Remove the fried poppadum with the tongs and place it on a kitchen paper towel to absorb any excess oil.

How to make Poppadoms from scratch?

To make Poppadoms from scratch, start by combining 1 cup urad flour, 1/2 cup water, 1 tsp cumin seeds, and salt to make the dough. After kneading the dough, cover it and let it rest for 30 minutes before dividing it into small balls and rolling them out into thin round shapes. Cook the Poppadoms on a skillet until the surface is dry, then let them dry in sunlight for 2-3 days until crispy. Finally, deep fry the Poppadoms and serve!

How to make Poppadoms in the microwave?

To make Poppadoms in the microwave, brush each poppadom with a little oil on both sides and place them on a plate. Microwave the plate for 30-40 seconds and watch the poppadoms crisp up quickly.

However Deep Fried Papad tastes the best!! Just like the ones from your favourite takeaway served with curry and biryani.

What do you eat with Poppadoms?

• People typically eat Plain Poppadums as an accompaniment to an everyday Indian meal.
• One can also serve Masala Poppadums as a starter or appetiser, topped with onion, tomato, carrots, chilli, and coriander.
• In traditional sadhya meals (like Onam Sadhya / Vishu Sadhya), people serve Kerala Pappadams along with Steamed rice, Erissery, Olan,Beans Thoran,Sambar,Rasam, Parippu,Puli Inji, and Payasam.
• One can also enjoy Poppadums with curry, split pea dal, biryani and raita.

Poppadom dips

Indian Restaurants in the UK serve Appetisers and Poppadoms with dipping sauces and popular poppadom condiments before the main meal.

1. Mint Sauce – Indian mint yogurt sauce is a tangy, sweet, and refreshing dip that pairs perfectly with crispy Poppadoms. It is made with fresh mint leaves, yogurt, and spices.
2. Indian Onion Chutney – This cold red onion dip goes well with Poppadums. It is made with onions with spices and mixing them with a tomato-based sauce.
3. Mango Chutney – Popular Indian condiment that is slightly sweet and spicy. My homemade mango chutney is made by cooking mangoes with sugar, vinegar, and spices. It keeps well for months!

Storing homemade poppadoms

Store the fried poppadoms in air tight containers in a cool dry place. My mum always stores the papadam in tall stainless steel containers, lined with a paper at the bottom. Alternatively you can also store them in ziplock bags.

Most restaurants make them in bulk at least a week in advance. Still they are so good – isn’t it!!

Tips to keep Poppadom’s Crispy

If you’re wondering why your poppadoms from last night aren’t crispy, it’s because they’ve been exposed to air. To revive them, heat up a frying pan without any oil and dry-fry them for a few seconds on each side. This will restore their crispiness.

Remember to fry the papadams in hot oil rather than warm oil, and always do a test check before frying them.

To keep your prepared papadams crispy, store them in zip-lock bags or airtight containers in a cool, dry place.

FAQ’s

What is the difference between Pappadam and Appalam?

Pappadum and Appalam are the same – they are simply known by different names in different states of India. However, there are two kinds of papadam in India – Kerala Pappadams puffs up like Puri when fried and the Madras Poppadoms are like a flat crispy disc that curls up. Puffed-up Kerala Papadams are my favorite most.

Is Poppadom Vegan?

Yes, Papadams are 100% Vegan. There may only be risk on cross contamination in factories they are made.

Is this the Only way to Cook Poppadoms?

There are many ways to cook Poppadoms – Shallow fry like the restaurants, Air fry, Microwave, or Roast on the flames.

How to make Easy Poppadoms ( just like Curry house)?