The Crispy Sidekick of Island Cuisine

Papadam, a beloved crispy delicacy, holds a special place in Sri Lankan cuisine. Though simple in preparation and minimal in ingredients, it’s an essential accompaniment to rice and curry meals across the island. Known for its crunchy texture and light, savory flavor, papadam enhances both everyday meals and festive feasts with its delightful crackle.

While similar to its Indian counterpart, Sri Lankan papadam has unique characteristics in its size, thickness, and preparation method, making it a distinct element of local food culture.

 

What is Sri Lankan Papadam?

Papadam (also spelled as “papad” or “papadum”) is a thin, disc-shaped cracker traditionally made from urad dal flour (black gram flour), seasoned with salt and sometimes pepper, cumin, or other spices. In Sri Lanka, papadam is often smaller and thinner than Indian versions, and it’s typically deep-fried until puffed and golden, offering a light and crispy texture.

It is commonly served as a crunchy contrast alongside rice, curries, sambols, and even used as a snack on its own.

 

Sri Lankan Papadam Recipe

Although most people purchase ready-made dried papadams to fry at home, it’s also possible to make them from scratch.

Ingredients (For Homemade Dough):

• 1 cup urad dal flour (black gram flour)
• ½ tsp salt
• ½ tsp black pepper (optional)
• Water (as needed)
• A few drops of oil (for kneading)
• Extra flour for dusting

 

How to Make  (Traditional Method)

1. Make the dough:

• In a bowl, mix urad dal flour, salt, and optional spices.
• Gradually add water and knead until it becomes a firm, smooth dough.
• Add a few drops of oil to prevent sticking and knead well.

2. Shape and dry:

• Divide the dough into small balls (about the size of a marble).
• Roll out each ball on a floured surface into very thin discs—almost transparent.
• Lay the discs out in a single layer on a clean cloth and sun-dry them for 1–2 days until completely dry and stiff.

(Note: In modern settings, a food dehydrator or oven on the lowest setting can be used for drying.)

3. Frying:

• Heat oil in a deep pan over medium-high heat.
• Once the oil is hot, drop in one papadam at a time. It will puff up almost instantly.
• Flip and fry for just a few seconds until golden and crisp.
• Remove and drain on paper towels.

 

Quick Version (Using Store-Bought Papadam):

Ingredients:

• Ready-made Sri Lankan papadam discs (available in most South Asian grocery stores)
• Oil for deep frying

Instructions:

1. Heat oil in a pan over medium heat.
2. Fry each papadam for 5–10 seconds per side, until puffed and lightly golden.
3. Remove and drain on paper towels.

 

Serving Suggestions

Papadam is best served warm and crispy. In Sri Lankan cuisine, it is usually placed on top of a rice and curry plate or served on the side. It also pairs beautifully with coconut sambal, katta sambal, or dhal curry for a balanced texture contrast.

Tips for Perfect 

• Always fry in hot oil; if the oil is not hot enough, the papadam will absorb oil and become soggy.
• Store fried papadam in an airtight container to keep them crisp.
• You can also roast papadam over an open flame or microwave for a healthier version, though the texture will differ slightly.

 

Conclusion

Though simple, Sri Lankan papadam is a vital component of the island’s culinary identity. Its crispy crunch and ability to complement rich curries and sambals make it more than just a side dish—it’s a sensory experience. Whether homemade or store-bought, fried or roasted, papadam is the ultimate finishing touch to a traditional Sri Lankan meal.

 

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