PAPPADAM (പപ്പടം ) is a crispy wafer-thin bread which is a must in every Kerala Sadhya.



  • Soda-Bicarb – 35gm 
  • Split Black Gram(Uzhunnu Parippu) -1 Kg 
  • Salt – As Required
  • Asafoetida (Perungayam) – 1 Tea Spoon

Method of Preparation

  1. Grind split black gram finely into a flour. 
  2. Add soda-bicarb, asafoetida and salt (flavors like black pepper, garlic or chilly etc could be used).
  3. Make a hard dough by adding water and knead it for some time. 
  4. Roll out into 7” diameter thin round shape.
  5. Dry it in the sunlight well.


Method Of Cooking

  1. Heat oil in a large wok.
  2. When it comes nearly smoking, reduce the heat and drop in pappadam. 
  3. It will instantly change color. The whole process takes seconds so have slotted spoon and paper-towel lined plate ready. 
  4. Do not allow pappadam to turn brown or black.
  5. Drain the pappadam well and remove to a plate.
  6. Serve hot.