Papad is synonymous with Sindhis. No meal is complete without this humble dish. Papad or poppadum is vegan and easy to make surprisingly. You can also make it gluten-free if you do not add heeng or asafoetida. Sindhi Papad is a delicacy in itself. Just have it with tea or as an accompaniment with your meals.
Types of papad
There are various types of poppadams. Most common brand is Lijjat papad made by gruhudyog or business by homemakers. Major varieties are Sindhi papad, Punjabi which is quite spicy, ragi, urad dal, rice papad, jeera/cumin, sada/appalam.
I have been buying it from small gruh-udyog in Sindhi colonies. Now, that I m far away from those little humble home cooks, its time to make my own. It also forms a basis of many dishes and starters like papad ki sabzi and masala papad. Everyone loves their masala poppadum when they eat at a restaurant. People may make fun of Sindhis and their love for poppadum. Yet, everyone loves masala papad .Especially, while they wait for their main course. Crunchy and flavorful served with onion tomatoes and a hint of spices. Whether you fry it or just directly make it on the gas, papads will always be your first love.
My foodie memories of this humble masala papad
I remember my grandparents making them so much at Bhopal. Dr. G.H. Bhatia was a visionary. Huge verandas and solar cooker drying and making for all those papad, kheeche, kachri and savories. My grandpa was way ahead of his time. As a doctor, he always stressed on good food. When men hardly ventured into the kitchen, he used to treat us with his sweet and savory recipes. Dear Bhairah ji you were a gem and a pioneer. Your notes still guide us but I wish I could have tried this last year and learnt something more from you.
There is something special about Sindhi community. Men are fond of their food but never shy away from making it. They equally help women(working or stay at home) with all chores at home. This is his recipe and it was magical to find his notes. This recipe also was perfected by my MIL and her sister Babli masi who learnt it from their mum. Both of them continued to make it even in USA.
If you love your cooking, you will enjoy making it anywhere and anytime!
How to make urad dal papad or Sindhi papad?
You can actually make it at home easily by drying in hot sun or using a dehydrator. It is as simple as dehydrating potato chips. I live in a small apartment and Melbourne weather is so unpredictable. Yet have been able to make a few batches easily. If you cannot make it all at once, just measure the dry ingredients in a bigger quantity and keep ready. Make it in small batches, whenever you get time. Got this tip from my aunt, Sonita. She has watched her dad make it every year. Yes, this is what we called experience 🙂 Made my life simpler abroad. It is difficult to measure small ingredients each time. Now this tip expedites my papad making 🙂
Step by step pictures of the Sindhi papad recipe
- Mix salt with water. Add half of the baking soda as well.
2. Now, mix rest of the ingredients.
3. Add salt water to the mix.
4. Knead into a semi hard dough. You can also use a stand mixer for kneading.
5. Take a small amount of dough. Roll into a long cylinder shaped dough. Cut into equal pieces.
6. Roll into a thin papad by using dry urad flour. Then apply oil and roll thinner. This way it won't stick on the pin. Let it dry for some time.
7. Dry them on a plastic sheet or a bedsheet. You can also dehydrate them. Store in an air-tight jar once dry. ½ kg of dough makes around 50 papad.
Tip: If your papad are slightly wet, store them in the refrigerator.
If completely dry, outside at room temperature.
Read the Sindhi papad recipe below
- 4 cups urad flour
- 2 tbsp. black pepper
- 1 tbsp. cumin seeds
- 5 tsp. baking soda
- ⅛ tsp. asafoetida
- 4 tsp. salt
- 1 ⅓ cup water
- Mix salt and 2 tsp. soda in water with a spoon.
- mix all dry ingredients with salt water and knead into a semi hard dough
- Roll into long cylindrical shape,cut into equal pieces
- Roll it into thin papad using rolling pin.
- Dry it for 2 hours in the sun
- Store in an air-tight box before frying or roasting individually.
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