Traditional Urad Papad

How it is traditionally made

• Split urad dal is soaked, ground into a thick paste, and mixed with spices like black pepper, cumin and asafoetida.
• The dough is rolled or pressed into thin discs, traditionally by hand, though modern methods use simple presses too.
• Discs are laid out to sun dry over one or more days, turned periodically until fully dried and crisp.
• Once dried, papad keeps for months in an airtight container, ready to fry or roast whenever needed.
• Regional recipes vary in spicing, some adding black pepper heavily, others keeping the base plain for versatility.
• Humid weather can slow drying considerably, which is why papad making is traditionally timed to drier months.

Our standards

Urad papad questions

Can papad be made without sun drying?

Sun drying is traditional, though a low oven or dehydrator can substitute if sunlight and time are limited.

How long does urad papad keep once dried?

Several months in an airtight container, kept away from humidity, which can soften it prematurely.

Is urad papad fried or roasted before eating?

Either works, frying gives a puffier, richer result, roasting over a flame is the lighter alternative.

Can I buy pre-made urad papad instead of making it?

Yes, ready made papad is widely available, though many households still make their own in batches seasonally.