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Pappadam Thoran


Pappadam Thoran

  • Duration: 25 minutes
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Remember that if you let this dish stand for too long, the pappadam will soften. So, prepare the dish to be served immediately.

Trivia Tadka

Pappadam Thoran is a simple Keralite recipe made using papads. Keralites love to make this dish as it is easy to prepare and is also mighty tasty. It is a popular side-dish at any sadya or grand feast.


  • Pappadam (10 to 15)
  • Coconut, grated (1 cup)
  • Green chillies (hari mirch) (4)
  • Dry red chillies (sabut lal mirch) (2)
  • Small onion (4)
  • Coconut oil (½ cup)
  • Yellow mustard seeds (sarson) (½ tsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Salt (to taste)


  • In a mixer-grinder bowl, pound the grated coconut along with some of the green chillies, kadipatta and the small onions.
  • Lightly fry the pappadams and then crumple them. Then, add the salt and coconut mixture to it and mix.
  • In a kadhai, heat oil and toss in the sarson. As it begins to crackle, add in the sabult lal mirch, rest of the chopped onions and kadipatta and sauté.
  • Next, add in the pappadam-coconut mixture and stir well.
  • Lower the flame and keep cooking for a few minutes.
  • Serve hot with rice.

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