Papadam (Black Gram Flatbread)
Papadam (also papadum, poppadom, papar, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadam can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, black pepper, or other spices. Papadams are cooked by deep-frying in oil, which causes them to expand and crispen.
Ingredients
- 8 cups black gram flour
- 1 tsp cracked black pepper
- 1 tsp ground cumin seeds
- ½ tsp salt
- ¼ cup water (or more if needed)
- Oil for frying
Ingredients for 12 servings (1.1 kg) · the original recipe
Method
- 1
Mix together the flour, pepper, cumin, and salt.
- 2
Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour.
- 3
Split the dough into 10–15 balls.
- 4
Roll out one ball at a time to a very thin round layer on a slightly oiled surface.
- 5
Dry the papadams in the oven for an hour (at about 100°C or 200°F).
Oven - 6
Keep them in an airtight container.
- 7
Fry the papadams in oil until they are crispy but not too brown.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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