How to Make Papad at Home — Traditional Recipe

Learning how to make papad the traditional way involves more patience than most kitchen projects — the actual mixing and rolling takes little time, but proper sun-drying is what makes the difference between homemade and a rushed imitation.

Ingredients

Lentil flour (urad dal flour is traditional) or rice flour, salt, and flavourings like black pepper, cumin, or asafoetida depending on preference. Water is added gradually to form the dough.

Step 1 — make a firm dough

Mix the flour with salt and your chosen spices, then add water gradually, kneading into a firm, smooth dough — firmer than most other doughs, since papad needs to hold together as an extremely thin sheet without tearing.

Step 2 — rest and portion

Let the dough rest briefly, then divide into small, evenly-sized balls — consistency in portion size matters here since it affects how evenly each papad dries and cooks later.

Step 3 — roll thin

Roll each portion out as thinly and evenly as possible — this takes practice, and traditional papad-makers develop real skill at getting uniform thinness across the whole piece. A rolling pin dusted with flour or a small amount of oil helps prevent sticking.

Step 4 — sun-dry

This is the step that defines how to make papad the traditional way rather than a shortcut version: lay the rolled papad out on a clean cloth or drying rack in direct sunlight, and let it dry for one to two full days depending on weather, flipping periodically so both sides dry evenly. This step cannot be meaningfully rushed — humidity and cloud cover extend the time needed, which is why traditional papad-making is genuinely weather-dependent.

Step 5 — check for full dryness before storing

Papad should feel completely dry and slightly brittle before storing — any remaining moisture risks mould developing during storage. Once fully dry, store in an airtight container in a cool, dry place.

Cooking your finished papad

Once dried, papad can be roasted directly over a flame, roasted in a dry pan, or deep-fried, depending on preference. Roasting produces a lighter result with fewer calories; frying gives a richer, more indulgent texture.

Why most people don't make papad at home anymore

Between the skill needed to roll evenly and the weather-dependent drying time, learning how to make papad well is a genuine undertaking most households have moved away from, relying instead on either mass-market brands or homemade sellers who've kept the skill. Neither choice is wrong — it depends on whether you value the process itself or just the result.

Rolling technique tips

Getting an even thickness across the whole papad takes practice — a common beginner mistake is rolling the centre thicker than the edges, which dries unevenly and cooks inconsistently. Rolling from the centre outward in a consistent circular motion, checking thickness by eye periodically, helps develop a more even result over successive attempts.

What weather actually does to drying time

On a hot, dry, sunny day, papad can fully dry in as little as one day. On a humid or partly cloudy day, expect two full days or more, with occasional cloud cover extending it further still. This is precisely why traditional papad-making happens seasonally in many households — planned around reliably sunny stretches rather than attempted year-round regardless of weather.

Making a test batch first

If you're learning how to make papad for the first time, making a small test batch of five or six pieces before committing to a large quantity is a sensible approach — it lets you assess your rolling thickness and drying results without risking a large amount of flour and time on a technique you're still learning.

If you'd rather skip the process

Why cracked papad happens

A papad that cracks either during drying or later during storage usually points to a dough that was slightly too dry when rolled, or drying that happened too fast in intense, direct heat rather than steady sun exposure. A dough with a touch more water, and drying in a spot with good but not scorching sun, tends to produce fewer cracked pieces than rushing either step.

Storing dried papad long-term

Once fully dried, papad stores well for several months in an airtight container kept somewhere cool and dry — humidity is the main enemy at this stage too, same as during drying itself. If you notice papad softening slightly in storage over time, a brief re-dry in the sun on a good day can often restore some crispness before cooking.

Browse homemade sun-dried papad, made using this traditional method by someone who's done it for years, if rolling and weather-watching isn't how you want to spend your time.