Papad an alltime favourite in Indian
Papad can be roasted, fried or grilled to crispiness. papads are always enjoyed in many forms. Either served as a starter, appetizer, cooked in curry or as accompaniment.
How to make Papad.
1/2 kg black gram flour (urad dal)
1/2 teaspoon cumin seed (add flavors – masala, black pepper, garlic, chilli as per your taste and the variety you want)
1/4 teaspoon bicarbonate of soda
4 tablespoons oil
Take 1 kg urad dhal and finely grind into flour.
Add salt to taste bicarbonate soda, and hing. Also add flavors – masala, black pepper, garlic, chilli as per your taste and the variety you want.
Add water to make hard dough. Knead it for quite sometime. You can also add edible oil at the time of kneading (optional).
Cover and keep aside for 2 hours at least.
Then roll out around pancakes each weighing around 10 to 12 gms, with about 7-10 cm diameter.
Allow it to dry in direct sunlight.
Remove Papad from sunlight as soon as it is dry enough otherwise it tend to crack.Dry it for one or two days.