Crispy Pa'per - Papadam

-1 Kg Urad Dal flour
-100 grams salt
-50  grams ground black or white pepper
-1/2 tsp Hing
-500 grams water

- Mix the Hing and pepper with the Urad Dal flour. 
- Lightly roast the salt.  
- Boil 500 grams water with the salt. Let it cool to room temperature. 
- Pour this water, a little at a time, in the Urad Dal Flour mixture and make a very stiff (hard) dough. (Dough maker may be used.) 
- Put his dough in a big Mortar and Pestle 
- Pound the Pestle on the dough in the Mortar until it has elastic like consistency. 
- Test it by rolling out a small piece. Divide the dough into 6 parts. 
- Roll them out on a board and cut it into 1 inch pieces. Then put all the pieces in a bowl and cover the bowl. 
- Taking one piece at a time, roll them out on an aluminium rolling board. Put them in direct sunlight to dry. Once they are dry and crispy, store them in an air tight container.  
- To serve them, Zap them in a  microwave, or fry them in oil or roast them on a low flame!

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