Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 500 | Grams | Flour, Urid Dhal, | For making papad dough |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | For the dough |
| 1/2 | Teaspoon | Ajwain, (Vovom)(Thymol,Carom) | For the dough |
| 1/4 | Teaspoon | Soda bi-carbonate | For the dough |
| As Required | Salt | For the dough | |
| 4 | Tablespoon | Cooking Oil | To prepare papads |
Method
1 Add all the masalas except oil to the urid dhal flour. Mix well.
2 Bind together to form a very hard dough by adding water.
3 Cover and keep aside for 2 hours at least.
4 Apply little oil; knead the dough by hammering with a heavy pestle to make the dough softer.
5 Make equal number of balls.
6 Roll out each ball on a rolling board with the help of a rolling pin in a circular movement.
7 Apply oil if papad tends to stick on rolling board. Repeat with the remaining balls.
8 Dry the papad in direct sunlight.
9 Remove from sunlight as soon as they are dry enough otherwise they tend to crack.Dry them for a day or two.
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