Monday, March 7, 2011

Pappadam Thoran

Other names - Pappadam thovaran / Pappadam podithuval

Prep Time: 15 min
Cooking Time: 5 min

Serves: 2 to 3

  1. Kerala pappadam (torn roughly in to small bits) - 4
  2. Onion (finely chopped) - 1 large sized
  3. Fresh/frozen grated coconut - 1/2 cup
  4. Turmeric powder - 1/4 tsp
  5. Cumin powder - 1 tsp
  6. Garlic pods (crushed) - 6 to 8
  7. Vegetable Oil - to deep fry
  8. Coconut oil - few drops
  9. Salt - to taste
For seasoning
  1. Vegetable oil - 2 tsp
  2. Mustard seeds - 1 tsp
  3. Split urad dhal - 2 tsp
  4. Dry red chillies (broken) - 2
  5. Curry leaves - few
  1. Heat enough vegetable oil in a pan in medium flame for about 2 min.
  2. Add roughly torn pappadam pieces & deep fry them; drain in kitchen towels; set aside.
  3. Heat a teaspoon of vegetable oil in another pan on medium flame, add mustard seeds & let it splutter.
  4. Reduce flame to low, add split urad dhal, broken dry red chillies, curry leaves & saute for a min or two.
  5. Add finely chopped onion, crushed garlic pods, salt & saute until golden brown in medium flame.
  6. Add the deep fried pappadam pieces, turmeric powder, grated coconut & cumin powder; combine well.
  7. Reduce flame to low, close with lid & cook for about 3 min.
  8. Adjust salt according to taste.
  9. Drizzle few drops of coconut oil; seal with lid and set aside for 15 min for all the flavors to set in completely.
  10. Serve hot along with appalam puli kuzhambhu saadam, rasam saadam, sambhar saadam, vathakuzhambhu saadam and also with pulao varieties.


  1. hmmmmmmmmmm! lovely innovative papadam recipe.I am definitely trying this since it looks very tempting and crispy and I am hearing about this for the first time.I am sure it will go as a side dish with all the rice varieties like a papadam curry.

  2. Hi! Yeah it tastes great with all kuzhambhu varieties. Definitely you have to try it out! All the best!!!