Kerala Papadam/ Papad 250g

Kerala Papadam — the traditional sadhya essential

No Kerala sadhya (traditional feast) is complete without papadam. Our papadams are handmade in Kerala using the traditional thin-rolled technique that distinguishes Kerala papadam from Punjabi or Rajasthani papad — thinner, lighter in colour, crisper when fried, and designed to complement rice, sambar, and payasam.

What makes Kerala papadam different

• Thickness: Noticeably thinner than Punjabi papad — fries up lighter and crisper.

• Flour: Pure urad dal flour (no additives, no masala).

• Salt: Minimal salt, balanced for Kerala cuisine.

• Finish: Pale cream-golden colour, uniform discs.

How to cook papadam — 3 methods

Deep-fry (traditional): Heat coconut oil to 180°C. Slide one papadam in, flip within 3 seconds, remove within 5-6 seconds total. Drain. Crispy golden result.

Direct flame roast (healthier): Hold papadam with tongs over a medium gas flame, rotating constantly. Done in 15 seconds. Minimal oil, slight smoky edge.

Microwave (quickest): One papadam on a plate, 45-60 seconds at full power. Works but texture is slightly different.

Serving with Kerala sadhya

Place one fried papadam on the banana leaf, top of the thali. Traditional Kerala eating: crush one piece onto the first bite of rice-sambar — it adds crunch and savoury depth that completes the sadhya experience.

Storage

Uncooked papadams: airtight container away from moisture. Shelf life 6 months. If they go soft/leathery, sun them for 1 hour to re-crisp before cooking.

Cooked papadams: best within 1-2 hours of frying. Store in airtight container to retain crunch for a few more hours.

FAQ

How many papadams in 250g? Approximately 30-35 papadams.

Can I air-fry papadam? Yes — brush lightly with oil, air-fry at 180°C for 45-60 seconds. Lighter than deep-frying.

Why do my papadams curl when frying? Oil not hot enough. Should be at 180°C — a tiny piece dropped in should bubble vigorously.

Are these gluten-free? Yes — pure urad dal flour, no wheat.

Do these contain masala? No — these are plain Kerala papadam, not spiced Punjabi-style papad. Masala papad is available separately.