Can You Make Pappadam in Air Fryer Discover the Crispy Truth

Yes, you can make perfectly crispy pappadam in an air fryer—without the mess of deep frying. With just a light brush of oil and 3–5 minutes at 350°F, your pappadam turns out golden, flaky, and evenly cooked every time. It’s a healthier, faster, and more convenient method that delivers authentic crunch with minimal effort.

Key Takeaways

• Yes, you can! Air fryers make crispy pappadam quickly with minimal oil.
• Preheat for perfection: Always preheat the air fryer for even crispiness.
• Single layer only: Avoid stacking to ensure proper airflow and crunch.
• Watch closely: Cook in 2-3 minute batches to prevent burning.
• No oil needed: Pappadam crisps naturally—skip extra fat for healthier results.

Can You Make Pappadam in Air Fryer? The Crispy Truth You Need to Know

Remember the first time you tried pappadam? That crisp, almost magical snap as it broke in your mouth—like biting into a cloud made of air and flavor. Whether you grew up with it as a staple side dish or discovered it at your favorite Indian restaurant, pappadam holds a special place in many hearts. It’s that humble, lentil-based cracker that transforms any meal into a celebration. But here’s the thing: traditional pappadam is made by deep-frying, which can be messy, time-consuming, and, let’s be honest, not the healthiest option.

Enter the air fryer—a kitchen gadget that’s taken the world by storm. It promises crispy food with little to no oil, making it a favorite for health-conscious eaters and busy home cooks alike. So, naturally, the question arises: can you make pappadam in air fryer? Is it possible to get that same satisfying crunch without the oil, smoke, and cleanup? After testing, tasting, and troubleshooting, I’m here to share the crispy truth—no fluff, no hype, just real talk from someone who’s been there, done that, and burned a few pappadams along the way.

What Is Pappadam and Why It’s a Kitchen Staple

Pappadam, also known as papad or appalam, is a thin, crisp flatbread made from a blend of lentil flours—usually urad dal (black gram), rice, or a mix of both. It’s a beloved part of Indian, Sri Lankan, and Nepali cuisines, often served as a side dish, snack, or even a crunchy topping for curries and salads. The beauty of pappadam lies in its simplicity: just a few ingredients, a sun-drying process, and a quick fry or roast.

Traditional Methods: Sun-Dried vs. Fried

In traditional cooking, pappadams are made in two ways. The first is sun-drying: the dough is rolled out, left to dry under the sun, and then briefly roasted over a flame or hot plate. This method gives a slightly chewy center with a crisp edge—perfect for those who love texture. The second method is deep-frying, which produces an ultra-crispy, airy, and uniformly golden disc. This is the version most people recognize from restaurants.

But both methods have drawbacks. Sun-drying takes days and depends on weather. Deep-frying requires oil, creates smoke, and can be inconsistent—especially if the oil isn’t hot enough. That’s where the air fryer comes in. It offers a controlled, consistent environment with minimal oil, making it a promising alternative. But does it really work?

The Appeal of Air Fryer Cooking

The air fryer uses rapid air circulation to mimic the effects of deep-frying. It heats food evenly, creates a crisp exterior, and uses up to 80% less oil. For pappadam lovers, this means the potential to enjoy the crunch without the guilt or mess. Plus, it’s faster, safer (no hot oil splatters), and easier to clean. But here’s the catch: pappadam is delicate. It puffs up quickly, and one wrong move can turn it into a charred disc or a soggy mess. So, can you make pappadam in air fryer without disaster? Let’s find out.

Can You Make Pappadam in Air Fryer? The Short Answer (and the Long One)

The short answer: yes, you can make pappadam in an air fryer. But it’s not as simple as tossing it in and pressing “start.” The long answer? It depends on the type of pappadam, your air fryer model, and how you prepare it. Let’s break it down.

Store-Bought vs. Homemade Pappadam

Most people use store-bought, pre-dried pappadams. These are the ones you find in Indian grocery stores—thin, round, and usually stacked in plastic. These work best in the air fryer because they’re already dehydrated and ready to crisp. Homemade, freshly rolled pappadams (wet dough) won’t work in an air fryer. They need time to dry first—either in the sun or in a dehydrator. So, if you’re using homemade, plan ahead. Dry them for 24–48 hours before air frying.

What Happens When You Air Fry Pappadam?

When you place a dry pappadam in the air fryer, the hot air circulates around it, heating the surface evenly. As it heats, the moisture inside turns to steam, causing the pappadam to puff up—just like when it’s fried. The key is timing and temperature. Too hot, and it burns. Too cold, and it stays flat and rubbery.

I tested this with three brands of store-bought pappadams: one rice-based, one urad dal, and one mixed. All three puffed up beautifully at 375°F (190°C) for 2–3 minutes. The rice-based one was the crispest, while the urad dal had a slightly nuttier flavor. The mixed one was a happy medium. But here’s a pro tip: don’t overcrowd the basket. One pappadam at a time works best. If you stack them, they steam instead of crisp.

Oil: To Use or Not to Use?

This is where opinions split. Some say you don’t need oil at all. Others swear by a light spray. From my testing, here’s the truth: a light mist of oil helps, especially for thicker or denser pappadams. It promotes even browning and enhances crispiness. But it’s not essential. If you’re oil-free, go for it—just keep a closer eye on the time.

I tried three versions: no oil, oil spray, and oil brushed on. The oil-sprayed ones puffed the fastest and had the most consistent color. The oil-free ones took longer and sometimes stuck to the basket. The brushed ones were great but messy. My recommendation? Use a non-aerosol oil sprayer with a neutral oil like avocado or sunflower. It’s precise, clean, and effective.

Step-by-Step Guide: How to Make Pappadam in Air Fryer

Ready to try it? Here’s a foolproof method based on real testing and feedback from fellow air fryer enthusiasts. This works for most standard air fryers (basket or oven-style). Just adjust time slightly for larger or smaller models.

What You’ll Need

• Dry, store-bought pappadams (1 at a time for best results)
• Air fryer
• Light oil spray (optional but recommended)
• Spatula or tongs (to remove)
• Plate or rack (for cooling)

Step 1: Prep the Pappadam

Take one pappadam out of the pack. Check for cracks or moisture. If it’s damp, let it air-dry for 10–15 minutes. Lightly spray both sides with oil. Don’t drench it—just a quick, even mist. This helps with browning and prevents sticking.

Step 2: Preheat the Air Fryer

Preheat to 375°F (190°C) for 3–4 minutes. This ensures the pappadam starts cooking immediately and puffs up faster. Some air fryers don’t have a preheat setting—just turn it on and let it run for a few minutes before adding the pappadam.

Step 3: Place in the Basket

Put the pappadam in the basket, making sure it lies flat. If it’s curled, gently press it down. Don’t fold or overlap. Close the basket and set the timer for 2 minutes.

Step 4: Watch Closely

After 1 minute, open the basket and peek. You should see it starting to puff. If it’s not, give it another 30 seconds. Once it puffs, it cooks fast. At 2 minutes, check the color. It should be golden with slight browning at the edges. If it’s pale, add 15–30 seconds. If it’s browning too fast, remove immediately.

Step 5: Remove and Cool

Use tongs or a spatula to lift it out. It will be hot and fragile. Place it on a cooling rack or plate. Let it cool for 30–60 seconds. As it cools, it becomes crisper. Serve immediately or store in an airtight container for up to 3 days (though it’s best fresh).

Pro Tips for Success

• Don’t stack: Even if you’re in a hurry, cook one at a time. Stacking causes steam, which prevents crispiness.
• Use parchment paper: If your pappadam keeps sticking, try a small air fryer parchment liner. It helps, but avoid covering the whole basket—airflow matters.
• Adjust for thickness: Thicker pappadams (like some homemade-dried ones) may need 3.5–4 minutes. Thinner ones can be done in 1.5.
• Season after cooking: Sprinkle with chaat masala, red chili powder, or black pepper while still warm for extra flavor.

Common Mistakes and How to Fix Them

Even with the best intentions, things can go wrong. Here are the most common issues—and how to avoid them.

Pappadam Burns or Sticks

This happens when the temperature is too high or the pappadam is too close to the heating element. In basket-style air fryers, the top gets hottest. If your pappadam burns on top but is undercooked on the bottom, reduce the temperature to 360°F (182°C) and increase time slightly. Also, make sure it’s not touching the basket walls.

Sticking is usually due to lack of oil or a non-stick basket that’s worn out. A light oil spray solves this. If your basket is old, consider using parchment or a silicone liner.

Pappadam Doesn’t Puff

No puff? That’s frustrating. It usually means the pappadam isn’t dry enough or the air fryer isn’t hot enough. If it’s store-bought, check the packaging date—older pappadams can lose moisture. If it’s homemade, make sure it’s fully dried. You can test: a dry pappadam should feel brittle, not flexible.

Another fix: increase preheat time to 5 minutes. A hotter air fryer delivers faster puffing.

Uneven Cooking

If one side is crisp and the other is soft, the pappadam might be curled or folded. Always lay it flat. If it’s stubborn, use a small weight (like a heat-safe bowl) for the first 30 seconds to flatten it, then remove and continue cooking.

Too Soft or Chewy

This means it’s undercooked. The inside still has moisture. Add 15–30 seconds. But be careful—don’t overdo it. Once it’s crisp, it can’t go back to soft.

Too Many at Once

I get it—you want to feed a crowd. But cooking multiple pappadams at once is a recipe for disaster. They steam, stick, and cook unevenly. Instead, cook in batches. The whole process takes less than 3 minutes per pappadam. For 10 people, you’ll be done in under 30 minutes—still faster than deep-frying.

Comparing Air Fryer Pappadam to Other Methods

How does air fryer pappadam stack up against traditional methods? Let’s compare them side by side.

Deep-Frying: The Classic

Deep-frying gives the most consistent, airy puff. The oil conducts heat evenly, and the pappadam rises beautifully. But it’s messy. You need a pot, oil, and a thermometer. It also creates smoke and uses a lot of oil (even if you reuse it). Cleanup takes time. And let’s not forget the calories—each pappadam absorbs about 1–2 tsp of oil.

Roasting (Oven or Stovetop)

Roasting on a stovetop griddle or in the oven is healthier than frying but less effective. On a stovetop, you need constant flipping. In the oven, it takes longer (8–10 minutes) and often results in a drier, less puffed texture. The oven method works, but it’s not ideal for quick meals.

Air Frying: The Modern Middle Ground

The air fryer offers a sweet spot. It’s faster than oven roasting, healthier than deep-frying, and cleaner than both. The pappadam puffs well, crisps evenly, and uses minimal oil. It’s also safer—no hot oil, no open flame. The only downside? You have to cook one at a time for best results. But for most home cooks, that’s a small price to pay.

Data Table: Pappadam Cooking Methods Compared

Method	Time	Oil Used	Puff Level	Cleanup	Best For
Deep-Frying	2–3 min	High (1–2 tsp)	Excellent	High (oil, smoke)	Large batches, restaurant-style
Stovetop Roasting	4–5 min	Low (optional spray)	Good	Low	Oil-free, small kitchens
Oven Roasting	8–10 min	Low (spray)	Fair	Medium	Multiple at once, dry climate
Air Frying	2–3 min	Low (0–1 spray)	Excellent	Very Low	Healthy, quick, consistent

Final Thoughts: Is Air Fryer Pappadam Worth It?

So, can you make pappadam in air fryer? Absolutely. And not just “can”—you should, if you value speed, health, and convenience. The air fryer delivers crisp, puffed pappadams that rival deep-fried versions, with far less mess and oil. It’s perfect for weeknight dinners, snack cravings, or impressing guests with a healthier twist on a classic.

Is it perfect? Not quite. It requires a little attention—you can’t just set it and forget it. One pappadam at a time means it’s not ideal for huge gatherings. And if you’re used to the smoky flavor of flame-roasted pappadams, the air fryer version might feel a bit “cleaner” in taste. But that’s a trade-off most people are happy to make.

For me, the air fryer has become my go-to for pappadams. I no longer dread the oil splatter or the lingering smell. I can make them in under 3 minutes, with a quick spray of oil, and enjoy that same satisfying crunch. My kids love helping—watching them puff is half the fun.

So, grab your air fryer, a pack of pappadams, and give it a try. Start with one, follow the steps, and tweak as you go. You’ll find your sweet spot. And when you bite into that first air-fried pappadam—crisp, golden, and full of flavor—you’ll know the crispy truth: yes, you can make pappadam in air fryer. And yes, it’s delicious.

Frequently Asked Questions

Can you make pappadam in an air fryer?

Yes, you can make pappadam in an air fryer! It’s a quick and oil-free way to achieve the same crispy texture as traditional frying, with minimal effort.

How long does it take to cook pappadam in an air fryer?

Cooking pappadam in an air fryer typically takes 3-5 minutes at 375°F (190°C). Keep an eye on them, as they crisp up quickly and can burn if left too long.

Do I need to use oil for air fryer pappadam?

No, you don’t need oil when making pappadam in an air fryer. The circulating hot air creates a crisp, golden texture without any added fat or deep frying.

Can you cook store-bought pappadam in an air fryer?

Absolutely! Store-bought pappadam can be cooked in an air fryer straight from the package. Just place them in a single layer and cook at 375°F (190°C) for 3-4 minutes until crispy.

What’s the best way to prevent pappadam from burning in an air fryer?

To avoid burning, ensure the pappadam are in a single layer with space between them. Check halfway through cooking and flip if needed—this helps them crisp evenly without charring.

Can you make homemade pappadam dough in an air fryer?

While the air fryer cooks rolled-out pappadam, you’ll still need to prepare the dough traditionally. However, the air fryer is perfect for baking the rolled sheets into crispy, golden rounds in minutes.