Pappadavada, also known as Pappadaboli, is a popular tea-time snack in Kerala and Tamil Nadu. It can also be called Pappada Bajji, as it’s dipped in batter and deep-fried just like any other bajji. Its origin is unclear – it may have started as a street food or as a creative idea from mothers in the kitchen. Either way, these thin, spicy papadams are a perfect companion for tea.
The origin of pappadam can be traced back to early texts in Sanskrit and Tamil, dating from around 500–1000 CE. In South India, it’s called pappadam, while in North India, it’s known as papad. Traditional pappadams are made using urad dal flour, salt, and sesame oil, and sometimes spiced with black pepper. The thin discs are sun-dried and stored in airtight containers.
The batter for pappadavada can be made using either rice flour or gram flour, depending on your preference. Rice flour gives the pappadavada a slightly harder and crispier texture. Since it’s a quick snack, it doesn’t require fermentation or any long process – and that’s what makes pappadavada so popular.
Kerala Pappada Vada
Ingredients
Instructions
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Enjoying Pappadavada or Pappada Boli with hot Tea in rainy season is nostalgic tasty memories for Keralites. Today we will make it.
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First of all, soak Raw rice at least 2-3 hours, Grind it with required amount of water in to paste.
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Now add Chilly Powder, Turmeric powder, Salt, Sesame seeds, Asafoetida powder, and mix well.
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Let’s heat enough oil for deep fry
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Dip dry Pappad in to the batter , make sure the batter is covered both sides,
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Finally, fry in Medium – high flame, Fry both side on to golden brown colour. Pappada Vada is read
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Keep Pappadavada in an air tight container.