How to Make Kerala Pappadam at Home – Crispy, Golden & Authentic

The Crunch That Completes Every Kerala Meal

No Kerala meal is complete without pappadam. These thin, crispy lentil wafers are served alongside rice and curry, crumbled into sambar, or enjoyed as a snack on their own. Whether you fry them, roast them over a flame, or microwave them, pappadam brings that irresistible crunch to the table in seconds.

Kozhikoden's Kerala Pappadam is made using a traditional recipe from Kozhikode (Calicut) — one of Kerala's most celebrated culinary cities. These pappadams are thin, perfectly spiced, and fry up beautifully golden every time.

Three Ways to Cook Kerala Pappadam

Method 1: Deep Frying (Classic)

This is the traditional method that gives pappadam its signature puffed, bubbly texture.

1. Heat coconut oil or vegetable oil in a deep pan to about 180°C (350°F). You need enough oil to submerge the pappadam.
2. Slide one pappadam into the hot oil. It will puff up and expand within seconds.
3. Using tongs, flip it once to ensure even cooking — this takes only 10–15 seconds per side.
4. Remove and drain on paper towels. Serve immediately.

Method 2: Open Flame Roasting (Healthy & Smoky)

This method is popular in Kerala homes and gives a slightly smoky, charred flavor.

1. Hold the pappadam with tongs directly over a medium gas flame.
2. Rotate constantly to avoid burning — it will blister and curl within 20–30 seconds.
3. Once it turns opaque and crispy all over, remove from heat.
4. It will crisp up further as it cools. Serve within a few minutes.

Method 3: Microwave (Quick & Easy)

Perfect for a quick snack with minimal cleanup.

1. Place one pappadam on a microwave-safe plate.
2. Microwave on high for 45–60 seconds, checking halfway through.
3. It will puff up and become crispy. Let it cool for 30 seconds before serving.

Serving Ideas

• With rice and curry: The classic Kerala way — serve alongside a bowl of sambar and rice.
• Crumbled over sambar: Break pappadam into pieces and stir into hot sambar for added texture.
• As a snack: Serve with mango pickle or chutney for a quick, satisfying snack.
• With idiyappam: Pair with idiyappam and coconut milk for a traditional Kerala breakfast spread.

Tips for Perfect Pappadam

• Make sure the oil is hot enough before frying — if it's too cool, the pappadam will absorb oil and turn greasy.
• Fry one at a time so the oil temperature stays consistent.
• Store uncooked pappadams in an airtight container away from moisture to keep them fresh and crispy when cooked.
• Kozhikoden's Kerala Pappadam are thinner than North Indian papads, so they cook faster — keep a close eye on them!

About Kozhikoden's Kerala Pappadam

Kozhikoden's pappadams are crafted using a time-honored recipe from the kitchens of Kozhikode. Made with urad dal (black gram) and seasoned with black pepper and cumin, they deliver an authentic Kerala flavor that store-bought alternatives simply can't match. At 88 units sold in the last 90 days, they're one of our most popular products — and for good reason.

Shop the Ingredients

• Kozhikoden's Kerala Pappadam – 200 g
• Brahmins Sambar Powder – 200 g (perfect pairing)
• Brahmins Idiyappam / Appam Podi – 1 kg (for a full Kerala breakfast)