(Bhatia Spicy Poppadum)

The difference between Pappad which the Bhatias call Accho Pappad (White Pappad) and Misyo Pappad (Spicy Pappad) is the use of Flour. Misyo Pappad is a bit darker in colour when fried. It is golden red in colour whereas Pappad is golden yellow in colour when fried. Needless to say, Misyo Pappad is on the spicier side compared to the regular Pappad.


Split Green gram flour – 1 kg.
Red Chilly powder  – 2 tblsp.
Peppercorns – 1 tblsp.
Dry whole coriander seeds – 2 tblsp.
Salt – 2 tblsp.
Pappad Khar – 2 tblsp.
Water – ½ litre
Mustard oil – 25 ml.
Asafoetida – ¼ tsp.


  1. Heat half a litre of water on a medium flame. When hot, add pappad khar and salt and bring the mixture to a boil. Cook for some more time till the salt and the pappad khar are totally dissolved.
  2. Allow the above mixture to cool and then strain it through a muslin cloth. Keep aside.
  3. In a separate vessel, place half the flour. In the remaining half, add coarsely ground red chillies, coarsely pounded peppercorns, asafoetida. Mix thoroughly.
  4. Add enough pappad khar water to the above mixture to form a stiff dough. Cover the dough with a lid or a muslin cloth a keep aside for a couple of hours.
  5. Of the remaining half flour, keep aside 100 gms. to be used for dusting. Take the dough and start kneading it and at the same time start blending in the remaining flour.
  6. When the flour is blended in the dough while kneading it, the colour of the dough will turn lighter and popping sounds will come when the dough is kneaded.
  7. Blend in the entire remaining flour in the dough. When done, divide the dough into small pieces the size of a large marble.
  8. Dip each piece into mustard oil and then press the dough into the size of a very small disc.
  9. After dipping each piece in the mustard oil, place it in the 100gms. flour kept aside for dusting. Roll each piece into paper-thin disc about 6” in diameter on a floured board.
  10. Place the rolled out Misya Pappads in the hot sun to dry. When dried, they will be firm in texture and deep yellow in colour with a reddish tinge. Store the sun dried Misya Pappads in an airtight container and use as required.

To serve

Pappad can be roasted on an open flame. Roasted Misya Pappads are usually served for dinner. The other option is to deep-fry the Pappads in oil till they are golden yellow red in colour. When fried, they become crispy but crumble when broken.
The freshness of any Pappad can be gauged by the fact that while eating them, the crumbs should get stuck in between the teeth. The fresher the Pappad, the more the crumbs get stuck in

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