In a bowl, mix all the ingredients (except the papadams) by adding water, a little at a time. Notice that there is no salt in this recipe. Papadam is already salted, so add more salt only if you have to.

The batter shouldn't be runny. It should be thick enough to stick to the papadam.

Heat oil in a deep, thick-bottom pan. We have to deep fry the papadams. So ensure that you have enough oil depending on the size and shape of the pan. Note: For an authentic taste, use the traditional ingredients - coconut oil, and Kerala papadum. Compared to other papads, Kerala papadum puffs up and gives bigger air bubbles when fried. I haven't tried using other papad variants. I guess they'll work just fine.

Drop a little batter in the oil to test if it's hot enough. Fold a papadam along the middle, dip in the batter, shake of the excess batter, and slowly slide into the hot oil. If you are using less oil, or if the pan is not deep enough, fry without folding. You can even cut the papadam into halves or quarters, and fry.

Let it fry for a few seconds, use a slotted spoon, turn over, and fry for a few more seconds.

Fry till the papadam is golden brown on both sides. Press down the papadum with the spoon to ensure that it's fried and crispy.

Drain the excess oil by placing them on a paper towel. Enjoy with a hot cup of tea.