Quick answer: Papad is usually a thin, flat disc made from pulse, cereal, millet or vegetable ingredients and cooked before eating. Papadi is a smaller or differently shaped crisp whose recipe varies by maker. Kurdai is commonly a light, sun-dried wheat preparation that expands when fried. Sandge are sun-dried dumpling-like pieces intended for cooking in a dish, not simply served as a crisp. Always follow the exact pack instructions because regional names and recipes vary.
UmedMart lists traditional sun-dried foods from women-led Self-Help Groups across Maharashtra, but the names can be confusing when you are buying them online. Papad, papadi, kurdai and sandge may sit beside one another in the same snack collection even though they do not always have the same ingredients, shape or cooking method.
This guide explains the practical differences, what to check on a listing and which format suits a meal, a snack plate or a traditional recipe.
Browse UmedMart's Papad collection while you compare the options.
What is the difference between papad, papadi, kurdai and sandge?
| Product | Typical form | Usual preparation | Best buying question |
|---|---|---|---|
| Papad | Thin, flat disc; ingredients may include pulses, cereals, millets, vegetables and spices | Roast or fry only as directed on the pack | What is the main flour, and is the pack counted by pieces or weight? |
| Papadi | Small crisp, disc or shaped piece; recipe varies by maker | Often fried, but the listing should confirm | Is this a ready-to-eat snack or a dried product that must be cooked? |
| Kurdai | Light, coiled or extruded sun-dried form, commonly wheat-based | Usually fried until expanded and crisp | What oil temperature and cooking time does the maker recommend? |
| Sandge | Small sun-dried dumpling or nugget, sometimes made with millet, pulses, vegetables or spices | Usually cooked as an ingredient in a vegetable or gravy preparation | Does it need soaking, frying or direct simmering before serving? |
The Food Safety and Standards Authority of India defines papad broadly enough to include blends of cereals, millets, pulse flours, processed soya, fruits, vegetables, oils, herbs and spices. That is why the word papad alone does not tell you the main ingredient or cooking method. Read the product label rather than assuming every papad is made from urad dal.
How should you choose a papad?
Start with the ingredient and the way you plan to serve it. An udid or urad papad is a familiar meal accompaniment. A wheat-and-rice papad may have a different bite. A moringa papad is best treated as a flavour variation, not as a medical or nutritional remedy.
For a straightforward traditional option, compare the SHREE GANESH Traditional Papad with the VRUNDAVAN Udid Papad. If you want to try a smaller pack first, the DHANSHRI pack of 10 is easier to evaluate than a large family pack.
If you want to go a level deeper on the base flour — what actually changes between udid, rice, wheat, ragi and potato papad, and how each behaves in oil or over a flame — see the companion guide to Maharashtra's papad varieties compared side by side.
What should you check before adding papad to your cart?
- Main ingredient: urad, wheat, rice, millet, sabudana, corn and vegetable-enriched recipes will not taste or cook the same.
- Pack unit: compare grams with grams and piece counts with piece counts; a 100-piece papadi pack cannot be compared directly with a 500 g papad pack.
- Preparation: confirm whether the product needs roasting, frying or another method.
- Dietary information: rely on the ingredient and allergen label. Do not infer that a product is gluten-free, suitable for fasting or free from a particular allergen from its name alone.
- Availability and delivery: check the live product page because handmade batches can change.
What is papadi, and is it the same as papad?
Papadi is used for more than one small crisp format across India, so the product name needs context. On UmedMart, examples include ragi, jowar, corn and rice papadi. The AMRUTA GRUH UDYOG Ragi Papadi, Jowar Papadi and ANNPURNA Tandul Papadi show why the ingredient name matters.
If a listing says “100 pieces,” check the product photographs, size details and preparation directions before ordering for an event. Piece count tells you quantity, not diameter or serving size.
What is kurdai?
Kurdai is a traditional sun-dried preparation associated with the summer preservation season in Maharashtra. UmedMart's current range includes wheat or gahu kurdai from several SHGs. It is generally sold dry and prepared at home, often by frying until it expands and becomes crisp.
Compare the GRAMLOK NATURALS Gahu Kurdai with the KHANDESHI PAPAD Gahu Kurdai. Both are positioned as ready-to-fry wheat products, but you should still follow the maker's pack instructions for oil temperature, batch size and cooking time.
The range is wider than those two. SHREERAM Wheat Kurdai from Kolhapur covers the same wheat style in a 250 g pack at ₹183, with a 500 g at ₹297; the smaller size is the sensible first buy, because kurdai takes up a surprising amount of tin space once it has been fried. And kurdai is not only a wheat product — ANUJ FOODS in Jalna makes a bajri kharodya (250 g, ₹206), which is the same idea under a Khandesh-side name, and a sesame kurdai (500 g, ₹286). Both fry up quite differently from the wheat version. Availability moves batch to batch across this whole category, so open the product page and check before you plan a menu around any one of them.
What are sandge?
Sandge are sun-dried pieces used as an ingredient in Maharashtrian cooking. Unlike a papad served beside a meal, sandge may be cooked into a gravy or vegetable preparation. The GRAMLOK NATURALS Methi Bajriche Sandge combines fenugreek and pearl millet in a ready-to-cook format.
The base ingredient varies more than the single word suggests, and that is really what to choose on. SANIKA FOODS Mataki Sandage (200 g, ₹190) is built on moth bean. MITKRISHNA Khandeshi Sandge (200 g, ₹158) follows the Khandesh style. SHREERAM Tikhat Sandage is the spiced one, and it is the range to look at if sandge is a regular part of your cooking rather than an occasional buy: 250 g at ₹200, 500 g at ₹297 and 1 kg at ₹503. PRAGATISHIL Sandge Papad (500 g, ₹331.55) sits between the two categories, much as its name suggests.
Because recipes differ, do not assume every sandge product can be cooked the same way. Check whether the pack recommends soaking, shallow-frying, tempering or simmering.
Is aam papad part of the same category?
No. Aam papad, also called amba poli in parts of Maharashtra, is a fruit-leather-style sweet made from mango pulp. It shares the word papad but is not a savoury meal accompaniment. If that is what you want, see the JACPRO Mango Poli.
Amba poli is also the one item here that is genuinely seasonal. It is made in the Konkan when the mango crop comes in, so the Ratnagiri listings sell through and stay empty for much of the year. If you are shopping outside the mango months, check the product page rather than assuming it is in stock.
How should dry papad, papadi and kurdai be stored?
Keep the unopened pack according to its label. After opening, close it tightly or transfer the contents to a clean, dry, airtight container. Protect the product from humidity, cooking steam and wet spoons. If you notice moisture, mould, insects, a stale smell or damaged packaging, do not use it.
Frequently asked questions
Can papad be roasted instead of fried?
Some papads can be roasted, but the correct method depends on thickness and ingredients. Use the preparation instructions on the exact pack rather than applying one method to every product.
Is kurdai ready to eat?
Usually no. UmedMart's wheat kurdai listings describe a dry, ready-to-fry product. Confirm the instructions on the product page and pack before serving.
Is papadi always gluten-free?
No. Papadi can be made from wheat, rice, millet, corn or mixed ingredients, and cross-contact information matters. Check the complete ingredient and allergen label.
Are sandge eaten like papad?
Not usually. Sandge are commonly cooked as an ingredient, while papad is generally cooked and served as a crisp accompaniment. The maker's instructions should decide the method.
Which option is best for a first order?
Choose a smaller pack in a familiar ingredient, confirm the required cooking method and order only as much as you can store dry after opening.
Choose by use, not just by name
Pick papad for a familiar meal-side crisp, papadi for smaller shaped pieces, kurdai for a light ready-to-fry snack and sandge for traditional cooking. The most useful information is always the exact ingredient list, preparation method, pack size and current availability.
Next step: compare UmedMart's Papad collection or explore the wider Snacks collection. For another millet-focused comparison, read the guide to oats, jwari, bajri and nachni cookies, or the decoder for Maharashtra's millet names.
Pack sizes and prices named above were checked on UmedMart on 22 September 2026 and can change.
Authoritative reference
For the regulatory definition and quality requirements for papad, see the Food Safety and Standards Authority of India cereal and cereal-products standards. Product-specific ingredients, allergens and cooking directions must still come from the label supplied with the item.
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