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9 min
08/04/2026
Many papad recipes, along with vathal and vadam, are dependent on sun-drying as a natural cooking and preservation method. This method is helpful to remove moisture, extend shelf life, and intensify the flavour of these foods without using heat from a stove. Sun-drying is widely practised across India, especially during summer, to create accompaniments that can be stored and used throughout the year. This article explores how the process works, regional variations, and practical tips to try it at home. Dive deeper to know more.
Before refrigeration became common in Indian households, the kitchens relied heavily of seasonal techniques to preserve food. Making pickles or sun-drying were some of the effective methods. Sun-drying is a simple method that requires minimal tools and uses a resource that is abundantly available during Indian summers, which is strong sunlight.
From Tamil Nadu’s vathal and vadam to North India’s papad recipe traditions, sun-drying is more than just preservation in India. This is an elaborate and traditional process that transforms ingredients, concentrates flavours, and creates textures that cannot be replicated through regular cooking. Even if you look today, many households continue this practice during peak summer months and prepare batches that last throughout the year. Here are some papad recipes that use the sun-drying preservation techniques for some of the most delicious meal accompaniments.
Sun-drying is the process of removing moisture from food by exposing it to direct sunlight over a period of time.
How it works:
Heat from the sun evaporates the water content
Reduced moisture slows down microbial growth
Food becomes lighter, firmer, and more shelf-stable
Unlike frying or boiling, sun-drying does not cook food immediately. Instead, it prepares the ingredient so it can be stored and cooked or consumed later.
Environmental conditions are very important for the sun-drying process to achieve its desired results.
Summer works the best for these foods because it provides:
High temperatures
Low humidity
Longer daylight hours
Because of these conditions, the foods dry evenly and quickly, and there is a reduced risk of spoilage. This is why papad recipe preparations and other dried foods are typically made in bulk during April to June in many parts of India.
All of the foods mentioned above rely on sun-drying, but their ingredients and preparation methods are different.
Made from vegetables like sundakkai (turkey berry) or manathakkali
Often soaked in buttermilk or salt before drying
Used later in curries or fried as a side
Made from rice flour batter or sago (sabudana)
Shaped into small rounds or patterns
Sun-dried and later deep-fried
Made from lentil flour (commonly urad dal)
Rolled into thin discs
Sun-dried and roasted or fried
Each of the above foods uses the same technique, but the ingredients and their making process differ a bit.
Sun-drying is effective because it reduces water activity, which can lead to bacteria and fungi growing.
If there is less moisture = slower spoilage
Salt and spices are often added for extra protection
Sunlight also helps reduce certain microbes
This combination makes sun-dried foods safe for longer storage, even up to a year, when it is done correctly.
A traditional papad recipe highlights the importance of sun-drying.
The basic steps while preparing papad are:
Prepare dough using lentil flour, salt, and spices
Roll into thin discs
Place on cloth or trays under direct sunlight
Dry them completely, for 1–3 days
Store in airtight containers
Papads can be roasted or fried for eating only after they are completely dried.
Choose clean, open spaces with direct sunlight
Use a clean cloth or food-safe trays
Turn items occasionally for even drying
Cover lightly with a mesh to prevent dust
Avoid drying during humid or cloudy weather
Do not stack items while drying
Avoid damp surfaces
Do not store before completely dry
When you follow these steps, the papads have better quality and longer shelf life.
Sun-drying is simple, but it is extremely important to keep hygiene and environmental conditions in mind while you do it.
Always wash and dry ingredients before use
Keep drying surfaces clean
Protect from insects and dust
Store only after complete moisture removal
These steps are essential to prevent contamination, and the food stays safe to eat.
Sun-drying is not limited to one region; it is practised across the country in different forms.
Some examples include:
Rajasthan: Dried ker and sangri
Maharashtra & Gujarat: Papad and dried chillies
Tamil Nadu: Vathal and Vadam
Kerala: Dried fish and fruit chips
Each region adapts the sun-drying method based on climate and local produce.
Despite modern appliances, sun-drying continues to be widely used across the country, because:
Requires no electricity
Preserves seasonal produce
Enhances flavour naturally
Allows bulk preparation
It also aligns with sustainable cooking practices by reducing dependency on artificial preservation.
Sun-drying is more than just preservation; it is about planning. When you prepare ingredients in advance, the effort of daily cooking is saved, and at the same time, there are flavourful accompaniments available throughout the year. From vathal and vadam to papad recipe traditions, this method highlights how climate, culture, and cooking come together in everyday food practices, while being practical and efficient.
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