The papadum is traditionally Indian, especially from southern India (Tamil Nadu, Kerala, Andhra Pradesh).
It is a thin and crispy legume-based wafer (usually urad dal), usually fried or roasted.
Naturally gluten-free.
Papadum (or papadam/pappadam) is not native to Sri Lanka, but is widely used in Sri Lankan cuisine, especially in Tamil communities and in complete meals (like rice & curry).
It does not have an indigenous or distinctive Sri Lankan version with different ingredients or techniques from India, but is part of both everyday and festive cuisine.
Some serve it broken on top of curries or with kottu or rice.
This is what was eaten at the White Tree restaurant during my trip to Bentota, in Sri Lanka, in October 2025, served as usual with mango chutney.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 15 Pieces
- Cooking methods: Frying
- Cuisine: Sinhalese
- Seasonality: All seasons
Ingredients
- 7 oz flour – Urad dal flour
- to taste salt
- to taste spices (cumin, black pepper, garlic powder, chili pepper)
- 7 tbsp water
- to taste coconut oil
Steps
Mix the flour with salt and spices.
Add water little by little, kneading until a smooth, relatively dry dough forms.
Divide the dough into pieces, then roll each piece into very thin discs on a lightly oiled or floured surface.
Let the discs air dry or in the sun until they become dry but slightly flexible.
For serving, fry in hot oil (about 355-375°F) for a few seconds until the discs puff up and become crispy, or grill or heat directly over a flame.They are served round and whole – in the classic, crispy, and thin form, often alongside curries or as a snack.
In some homemade and local preparations, they are broken or cut into strips, to make them easier to mix or eat along with other ingredients.
Typical accompaniments for papadum:
Mango chutney (sweet, spicy, or tangy)
Lunu miris (spicy paste made with onion, chili, and lime)
Pol sambol (grated coconut, chili, lime, onion)
Tamarind chutney or others based on tropical fruits
FAQ (Frequently Asked Questions)
What is the Sri Lankan style mango chutney recipe?
Ingredients:
Green or semi-ripe mango (not too sweet) – 9 oz (peeled and cubed)
Red onion – 1 small (thinly sliced)
Garlic – 2 cloves (chopped)
Fresh ginger – 1 tsp (grated)
Chili powder – 1 tsp (or to taste)
Mustard seeds – 1 tsp
Curry leaves – 6-8 leaves (optional but traditional)
Coconut (or white) vinegar – 3 tbsp
Coconut or cane sugar – 2 tbsp
Salt – to taste
Coconut oil – 1 tbsp
Method:
Heat the coconut oil in a pan.
Add the mustard seeds. When they start to pop, add onion, garlic, ginger, and curry leaves.
Saute until the onion is soft.
Add the mango cubes and cook for 2-3 minutes.
Add chili, sugar, vinegar, and salt.
Cook over medium-low heat for about 15-20 minutes, until the mango is tender and the sauce has slightly thickened.
Let it cool and store in a sterilized jar in the fridge.What is urad dal flour?
Urad dal flour is made by grinding urad dal, a dark legume native to India also known as black gram or black lentil.
Rich in proteins, fibers, and minerals, it is used in Indian cooking to prepare batters like those for dosa, idli, and papadum, as well as in sweets and savory dishes.
