Here today, we are going to discuss “how to make papad” and let me tell you first, papads are thin, crisp wafers made from dough or starch and there are many types of papads and the ingredients of these papads are different too.

I loved papad when I first tried it, it was like a crunchy wafer which has a different taste….

But I didn’t expect much from it the first time. It looked like a plain, sad-looking disc. Almost boring. But when it was in the hot oil and puffed up… that’s when I understood the hype.

The crackle when you break it, that’s the main thing right there.

For many years I’ve tried papad from home kitchens, from shops, from thalis and every time, I’ve learned something new about it, some good and some… not so good. So let’s get into hoW to make papad process properly.

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What is Papad?

Papad also called papadum, poppadom, or by regional names like appalam (Tamil Nadu), appadam (Andhra), and happala (Karnataka) is a thin, round wafer made from lentil flour, rice flour, or even starch like potato or tapioca.

It’s sun-dried first, then cooked like fried, roasted, microwaved, air-fried or any other that suits you.

The BEAUTY of papad is its simplicity. It has just flour, water, a pinch of this and the sunlight does the rest.

I’ve noticed something interesting though. People treat papad like it’s a “side thing.” An afterthought next to the curry and rice. But a well-made papad can make or break your thali experience. I’ve had meals where the sabzi was mediocre but the papad was so good, I didn’t even care.

How to Make Papad? Different Types of Papad

Here’s where it gets fun. Papad isn’t one single recipe but it’s a whole FAMILY of recipes depending on which region, which flour, which household you’re talking about.

Urad dal papad is the most common one you’ll find in stores. Rice papad (also called khichiya or chawal papad) is light and has almost see-through crispness when it is dried. Then there’s potato papad, sabudana papad, masala papad, and the homemade versions.

Each one has its own personality. Its own texture and its own quirks.

How to Make Urad Dal Papad?

This is the original, most traditional and the one your grandmother made every summer when the sun was strong enough.

Ingredients to make urad dal papad:

• Urad dal flour
• Black pepper
• Cumin seeds
• Salt
• Asafoetida (skip this if you want it gluten-free)
• Baking soda or papad khar
• Water

Steps to follow to make urad dal papad:

1. Mix the flour with pepper, cumin, salt, and asafoetida.
2. Add water slowly. Knead into a semi-hard dough, this needs WORK. Stretch it, fold it, knead again.
3. If your arms give up, a stand mixer works fine too. No shame in that.
4. Divide the dough into small portions.
5. Roll each one out extremely thin. Dust with urad flour so it doesn’t stick.
6. Lay them out under strong sunlight.
7. Let them dry completely and sometimes it takes a full day, sometimes more depending on the weather.
8. Store in an airtight container once fully dry.

One thing I learned that if you don’t dry it ALL the way, it cracks later or turns soft in storage. 

How to Make Khichiya Papad (Rice Papad)?

Rice papad has a delicate, almost lacy texture once fried. It’s lighter than urad papad, and I find it a bit more addictive.

Ingredients to make khichiya papad:

• Rice flour
• Water
• Salt
• Cumin seeds
• Sesame seeds (optional)
• Green chili paste or chili flakes (optional)
• Asafoetida (optional)
• Papad khar (optional)

Steps to follow to make khichiya papad:

1. Mix rice flour with water into a smooth, lump-free batter. No lumps, please. Trust me.
2. Add salt and whatever spices you like.
3. Let the batter rest for about 15 minutes.
4. Grease your plates lightly.
5. Spread a thin layer of the batter on each plate.
6. Steam until it turns semi-transparent and isn’t sticky anymore.
7. Peel it off carefully because this part needs patience, don’t rush it.
8. Dry under strong sun for 2-3 days.
9. Store airtight once completely crisp.

Some people skip the batter method and make a cooked rice dough instead, pressing it with a papad press into thin discs. Both work. I’ve tried both the batter method and it felt easier for a beginner.

How to Make Masala Papad?

This one isn’t “making” papad from scratch but it’s more about dressing up an already-made papad. And it’s my favorite way to eat it as a starter.

Ingredients to make masala papad:

• Roasted or fried urad dal papad (or Lijjat papad, jeera papad)
• Chopped onion
• Chopped tomato
• Chopped green chili
• Coriander leaves
• Sev
• Chaat masala
• Red chili powder
• Lemon juice

Steps to follow to make masala papad:

1. Cook your base papad like deep fry, roast over a flame, or microwave it.
2. While it’s still warm, top it with the onion-tomato mixture.
3. Sprinkle chaat masala, chili powder, and a squeeze of lemon.
4. Finish with sev and coriander.
5. Eat IMMEDIATELY.

Assemble it right before eating. I once let a masala papad sit for ten minutes while chatting, and it turned soggy and sad. 

How to Make a Potato Papad?

Aloo papad has an earthy, slightly different flavor compared to the flour-based ones. It’s not something I grew up eating regularly, but once I tried it, I was surprised how different the texture felt.

Ingredients to make potato papad:

• Boiled potatoes
• Tapioca starch or sago flour
• Salt
• Green chili
• Cumin
• Black pepper
• Lemon juice (optional)

Steps to follow to make potato papad:

1. Mash the boiled potatoes until smooth.
2. Mix in the starch, salt, and spices.
3. Cook the mixture briefly if the recipe calls for it because it thickens things up.
4. Spread small discs onto a sheet or plate.
5. Sun-dry completely.
6. Fry before serving.

How to Make Homemade Papad?

This is more of a general technique, the kind that applies whether you’re making urad, rice, or any other base.

Ingredients to make homemade papad:

• Your chosen flour (urad, rice, or otherwise)
• Salt
• Spices of choice (cumin, pepper, chili)
• Water

Steps to follow to make homemade papad:

1. Prepare your dough or batter.
2. Season it well and don’t be short with the spices.
3. Knead thoroughly if it’s a dough version.
4. Rest if needed.
5. Roll into ultra-thin discs because THIN is the golden rule here.
6. Sun-dry until completely moisture-free.
7. Store airtight.

The thinner you roll, the crisper the final papad. Every single source I’ve come across agrees on this. 

How to Make Sabudana Papad?

Sabudana (tapioca/sago) papad is another homemade favorite, especially during fasting seasons in a lot of households.

Ingredients to make sabudana papad:

• Sabudana (sago)
• Water
• Salt
• Cumin or green chili (optional)

Steps to follow to make sabudana papad:

1. Soak the sabudana until soft.
2. Cook it into a thick, sticky mixture.
3. Spread thin discs on a greased sheet or plate.
4. Sun-dry completely because this one can take a bit longer because of the stickiness.
5. Fry before serving.

Different Methods to Make Papad

Beyond the ingredients, HOW you cook papad changes the experience. I’ve tried pretty much every method out there, and each one gives a slightly different bite. Here are the different methods that you can use to make different types of papad.

In Air Fryer

This one is a modern option. It has less oil and it is crispy. It is good if you’re trying to cut down on deep frying but still want that puffed texture.

In Microwave

This one is quick and mess-free. Doesn’t puff up quite the same way as frying, but works in a pinch, especially for masala papad where you need it fast.

With Rice Flour

Rice flour papads tend to come out lighter and slightly more delicate. If you’re after that lacy, almost translucent crunch, rice flour is the best to go with.

Without Oil

Roasting instead of frying because it is ealthier. The flavor is a touch more earthy, it has less indulgent, but still satisfying if done right.

Roasting

You can put papad directly over a flame or on a tawa. This is the healthiest method and, in my opinion, gives the most rustic, smoky flavor. But don’t walk away from the stove because I’ve burnt more than one papad doing this.

Conclusion

How to make papad seems like a small, simple thing on the surface. Because it is just a wafer, right? But when you try making it like urad dal, rice, potato, sabudana, whichever  you realize there’s real technique hiding behind that crunch.

Thin rolling, complete drying, the RIGHT cooking method. If you get any of these wrong, and the whole thing falls apart or sometimes mid-fry.

I’ve made my share of mistakes. Under-dried batches, under-cooked steamed layers. Soggy masala papad because I got distracted mid-conversation. But every mistake taught me something, and that’s half the fun of cooking this stuff at home.

If you’re trying papad-making for the first time, then start with rice papad or urad dal papad. They’re the most forgiving.

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