Papads are a quintessential part of indian cuisine—a crispy, flavorful accompaniment to meals or a standalone snack. While store-bought papads are convenient, making them at home allows you to control ingredients, experiment with flavors, and enjoy fresher, preservative-free snacks. Among the various types, semolina (sooji/rava) papads are particularly loved for their light, crispy texture and ease of preparation. Here’s a complete guide to making your own semolina papads at home.

Why Semolina Papads Are Special

Semolina, or sooji, is a coarsely ground form of wheat that provides a crunchy texture to papads. Compared to rice or lentil papads, semolina papads are:

• Quick to prepare with minimal fermentation time.
• Light and crisp, making them a great snack or appetizer.
• Customizable with spices, herbs, or seeds for added flavor.

Making semolina papads at home also allows for healthier choices—less oil, no artificial preservatives, and natural flavors tailored to your taste.

Ingredients You’ll Need

For a batch of about 15–20 papads:

• Semolina (Sooji/Rava) – 1 cup
• All-purpose flour (Maida) – 2 tbsp (helps bind the dough)
• Salt – ½ tsp (adjust to taste)
• Black pepper or chili flakes – ¼ tsp (optional, for spice)
• Cumin or carom seeds (ajwain) – 1 tsp
• Water – ½ cup (adjust as needed)
• Oil – 1 tsp (optional, for pliable dough)

Tip: You can add finely chopped herbs like coriander or curry leaves for extra flavor.

Step-by-Step Instructions

1. Prepare the Dough

• In a mixing bowl, combine semolina, all-purpose flour, salt, spices, and seeds.
• Gradually add water and mix to form a stiff, smooth dough.
• Cover the dough and let it rest for 15–20 minutes. This allows the semolina to absorb water and makes rolling easier.

2. Shape the Papads

• Divide the dough into small lemon-data-sized balls.
• Roll each ball into a thin, round disc using a rolling pin.
• Keep the discs as thin as possible for a crispy texture. Dust with a little dry flour to prevent sticking.

3. Dry the Papads

• Traditionally, papads are sun-dried for 6–8 hours until fully dry and brittle.
• If sun-drying is not feasible, you can use an oven at low heat (around 120°F / 50°C) for 2–3 hours, flipping occasionally.
• Fully dried papads can be stored in an airtight container for weeks.

4. Cook the Papads

There are three popular ways to cook semolina papads:

Roasting: Hold the papad over an open flame using tongs until it puffs up and becomes crisp.

Microwave: Microwave a papad for 30–40 seconds on high until crisp.

Deep-frying: Heat oil in a pan and fry the papads for 20–30 seconds until golden and crisp. Drain on paper towels.

Tips for Perfect Semolina Papads

Thin Rolling: The thinner the papad, the crispier it becomes.

Consistent Size: Rolling all papads to the same data-size ensures uniform cooking.

Flavor Variations: Add garlic powder, dried herbs, or sesame seeds for unique flavors.

Storage: Keep fully dried papads in a cool, dry place to prevent moisture and preserve crispiness.

Serving Ideas

• Serve as a snack with green chutney, tomato ketchup, or yogurt dip.
• Crush them over soups, salads, or rice dishes for a crunchy topping.
• Include them as a side with dal, curries, or biryanis for added texture.

Conclusion

Homemade semolina papads are a versatile, delicious, and healthier alternative to store-bought varieties. They offer a perfect combination of crunch, flavor, and customizability. Whether roasted, microwaved, or fried, these papads make a delightful snack for tea-time, festivals, or family gatherings.

The beauty of this recipe is its simplicity and adaptability—you can experiment with spices, seeds, and flavors to create your signature papad. Making papads at home not only ensures freshness but also gives a fun, rewarding cooking experience that fills your kitchen with irresistible aroma and anticipation.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.