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Papad Recipe Indian

Papad Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1 cup urad dal flour
  • ½ tsp salt
  • ½ tsp cumin seeds
  • ¼ tsp freshly ground black pepper
  • A generous pinch of asafoetida
  • 6 tbsp water, plus extra if needed
  • A dab of oil for the tawa (if roasting on a tawa)

Method
 

  1. Combine urad dal flour, salt, cumin, black pepper, and asafoetida in a bowl. Add the water gradually and knead until a smooth, stiff dough forms. Cover and rest for 15 minutes.
  2. Divide the dough into 12 equal balls. Roll each into a thin, 5 inch round, using dry flour to prevent sticking.
  3. Place the discs on a cloth in a single layer and dry in direct sun for 4 to 6 hours, or in a warm, airy spot until stiff and papery.
  4. Roast each papad on a hot, dry tawa or over a low flame, pressing and turning until puffed and crisp.

Notes

Drying time depends on your climate and is not counted in the prep or cook time. In full sun, expect 4 to 6 hours; on a cooler, cloudy day it may take up to two days. Once dried, store the unroasted papads in an airtight container. Always roast them just before serving.