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.
am.thilak20 –
good
nhpcanupam2008 –
still not got the item
Dilip Bhatt –
It is not Gram Papad. It is Urad dal papad. We have better variety of Urad dal papad than this. Not much satisfied.
B C Mekhala Prakash –
Wonderful taste yummy
Isha Baba –
Nice
Askari Husain Parvez –
Lalitha A. –
Surabhi Singh –
Anonymous –
Mansi Shah –
Anonymous –
Liked the quality
Kavitha Kunisetty –
All good. Reached us without damage in transport
Ramesh Rajamani –
Indrajayan jaya Kumar –
Jayashree Panicker –
Very tasty papadam
Tansa Bhattacharyya –
Kumaran Kanhayi –
Not too salty… Less oil consumption while frying.
Anonymous –
MONALISA Phukan –
Yarra Sekhar Babu –
Good
Ramabadran Babu –
Very tasty
Aniket D. –
Nice product
Bhawana Dixit –
Amresh Kumar Sharma –
Very good quality neat and clean Papadam/Papad.
Amresh Kumar Sharma –
Very good quality neat and clean Papadam/Papad.
Ashish Narang –
Ameena –
theertha shimmu –
Rashmi Uthaiah –
Shanta Vijaygopal –
I will be using it for Onam
SHAILA MATHAI –
Allen –
Ramesh V R –
LAVOORI DUSHYANTH KUMAR NAIK –
A L VISHAL –
Ambuj –
Farha Kousar –
Neeru Aggarwal –