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Quick Pappada Vada – Savory Fried Papadam Snack


Pappada Vada Pappada Vada Recipe

Pappada Vada


These Crispy wafers can be made in no time at all. Ever had stale Papads laying around? Here’s a great way to bring them back to glory.  Of course fresh Papads can be used as well. Dipped in a light batter and fried till crisp and deep gold in color. Great for a quick tea time snack. Must be served hot and crisp! My friend got this Pappada Vada recipe from a tea shop in Kerala.

Pappada Vada


  • 10 plain papads – stale papads ca be used
  • ¹⁄3 cup Chick Peas Flour (Besan)
  • 2 tsp chilli powder
  • 1 tsp asafoetida
  • salt to taste – about ¹⁄8 tsp
  • ¹⁄8 tsp baking soda
  • Optional – 1 Tbsp Sesame seeds
  • Oil for Deep Frying.


  • Add the chick peas flour, chili powder, asafoetida, salt to taste and add just enough water to make a loose batter, just thick enough to coat the papads.
  • Whisk well till smooth and there are no lumps.
  • Add sesame seeds, if using.
  • Heat oil. Test by inserting a wooden chopstick or spoon in the centre of the wok. If it sizzles immediately the oil is hot enough.
  • Add baking soda to the batter and whisk again.
  • Dip one papad at a time into the batter to coat completely. Allow the excess to drip back.
  • Dip gently into the hot oil and fry on both sides till crisp and dark gold in color.
  • Drain well and serve while crisp and hot!
  • Pappada Vada

    Try and let us know –  Pappada Vada.

    Sesame seeds included in the batter will give more texture and add flavor. My daughter is allergic so I chose to omit.
    Batter left over can be used like so – Add some chopped onion,green chilli and curry leaves. Also add a little plain flour and add water to loosen. Onion Vadai can be prepared this way(as seen in the picture)
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