Namaskar Welcome to nishamadhulika.com
Today we are making dal papads.
These can be prepared easily at home and everyone relish eating these papads.
We have 1 tbsp black peppercorns; let us grind them coarsely and then soak in water.
Let us grind them.
We are done with grinding the black peppercorns, now soak them in half cup of water.
Keep them aside for 15 to 20 minutes to soak.
Here we have taken 1.5 cups of urad dal flour, transfer it to a big mixing bowl.
Also we have less than ½ cup of moong dal flour, add it to the same bowl, followed by 1/3 tsp salt, ½ pinch asafoetida and 2 tbsp oil.
We have soaked the black peppercorns for 20 minutes in water and now we will use this water for kneading the dough.
We have 2 tbsp papad khar, mix it to the black pepper mixed water.
Instead of papad khar, ¾ tsp baking soda can be used.
Mix all the ingredients thoroughly and then knead stiff dough using this water same as required for making pooris.
For making papads we have used ¼ portion of moong dal flour into the urad dal flour.
As per our preference we can mix half quantity of moong dal flour or use both the flour in same quantity.
In fact you can make papads using urad dal only.
We are done with kneading stiff and tight dough.
For kneading this much of dough we already had half cup black peppercorns mixed water, apart from it we used 1 tbsp more water.
Keep aside for half hour and later knead thoroughly to make it soft.
Half an hour is done, grease your hand with some oil.
The dough is quite stiff, so we need to knead it really well until soft.
So, instead of your hands, knead the dough using a rolling pin to make it more convenient.
Start kneading the dough like this.
Fold the dough like this using your hands.
Continue kneading using your hands and rolling pin until soft and smooth.
It takes a little time and efforts.
Here we are done with kneading the dough for half an hour until soft.
Now let us break small lumps from the dough to make papads.
Roll the entire dough into a long log like this for making the lumps.
Divide the dough into two portions and roll each part into 1 to 1.15 inch diameter thick dough long log like this.
We are done with making a round and smooth dough long log and now let us break lumps from it.
You can keep the size of papads small or big as per your preference.
To make lumps cut the dough into ½ inch thick chunks like this.
Keep these lumps covered in a bowl to prevent them from drying.
Similarly cut lumps from the remaining dough as well.
Now let us start rolling them out to make papads.
You can use any board or rolling plate for rolling out the papads.
Take one dough lump, grease it with some oil.
Do grease the rolling board as well with some oil else the papad will stick to the board.
Flatten the dough lump like this and then roll out thinly.
Roll out the papads from edges.
Rotate the rolling board and keep rolling out the papad thinly.
Keep in note that we need to roll out the papads from the edges and not from the center.
We are done with rolling out the papad thinly.
Now very gently separate it from the board and place over a cloth.
Likewise roll out rest of the papads as well, place them on the cloth and let dry.
It takes little efforts to roll out the papads.
But if two people together make the papads then it gets more convenient.
We are done with preparing all the papads and with this much dough 15 papads can be prepared.
Dry out the papads under fan or shade.
Just make sure you flip the sides after every hour so that the papads are dried evenly from both the sides.
After this, stack the papads and store them in any container.
On the second day, dry the papads under sunlight for 10 minutes.
Again stack them up and store in a container.
We are done with drying the papads for 10 minutes under sunlight and again stacked them up.
Papads are dried well.
Now we can store them in a container and can use them for up to 4 to 5 months.
Let us now fry the papads.
Oil for frying the papads should be heated well.
To check, bring your hand over the wok and you will feel the warmth.
Keep the flame at maximum.
Slide the papad into oil for deep frying.
With help of tongs, flip the sides.
When the papad turns slight brown, drain it out from the oil.
These papads are now ready to serve.
Super tasty and delicious papads are ready.
Whenever desired, take out the papads from container, fry them and relish eating.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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