Delicious crispy crunchy Kerala Pappadam made easily at home . Do watch video and read the description and see how easily anyone can make these popular Pappadam that many of us love , without too much waiting time as these Pappadam can be fried after drying the Pappadam for just 10 minutes on a table or a tray , they don’t need sun, just fan air or air dry naturally . Store in ziploc in fridge and enjoy crispy Pappadam anytime .

Ingredients:

whole Urad dal - ½ cup ......either whole udad dal or ready flour from store . Water – 10 tsp approx ..depends on how the flour absorbs , this is a rough estimate , point is you need to be very careful adding water to make a dough .

½ tsp baking soda

2 tsp sesame oil

½ tsp salt

rice flour for dusting , or even tapioca flour can be used

method

If you are using whole udad dal , grind it to a very fine powder , sieve it well, twice if needed so that the udad dal flour must be silky smooth best would be to get the store brand udad dal flour which is factory milled and super fine , here I have used ready made flour , although I have also tried with udad dal dal ground in mixie many times before , both methods work well and the same . I prefer ready made flour as it is easily avaailable .

Take the flour to a bowl, add salt, baking soda and mix well .

Add water slowly , tsp by tsp while stirring as even a little extra may cause the dough to be very sticky and will not form a dough .

Add oil just to help make the dough which will be firm . First make a dough like chapati dough but much firmer, then fold and stretch .

Repeat the stretch , fold and punch method few times . Take it to a counter, dust if necessary and knead in such a manner that you punch it , flatten the dough and fold , use a mortar pestle or rolling pin , best is to use a pestle , or a heavy object to mash the dough so that it becomes softer and manageable .

you need to repeat this stretching folding and mashing with the pestle a few times till you see the dough becoming firm but very pliable , and non sticky to handle dough you can use sesame oil for your palms .

Next pinch off two equal balls, and roll them into long log , like a tube , not too thick .

Then slice off the log into smaller pieces .

Take each small slice onto a dusted counter, and roll as thin as possible to a poori size, use a lid to get perfect round .

Lay each poori on a paper or a tray , dont worry it wont stick . finish off rolling into required poori size .

Lay all the prepared pappadam on a paper or a tray and allow to air dry, sun is not needed , just 10 minutes of air dry is enough .

Deep fry in hot oil , they will come up puffing well with lots of bubbles delicious crsipy Kerala pappadam is ready to be enjoyed with your meals dust off the pappadam before storing in ziploc or suitable cover and keep in fridge .

If you plan to make big batch, make dough in stages, in seperate batches, dont allow dough to sit for long in the counter , as we have added baking soda , it interferes with the final result . I prefer to use not more than one cup at a time unless you have helpers to work with you at the same time .