Masala papad is one of the most loved starters in India.
Servings: 50 papad
- 4 cups urad flour
- 2 tbsp. black pepper
- 1 tbsp. cumin seeds
- 5 tsp. baking soda
- ⅛ tsp. asafoetida
- 4 tsp. salt
- 1 ⅓ cup water
Mix salt and 2 tsp. soda in water with a spoon.
mix all dry ingredients with salt water and knead into a semi hard dough
Roll into long cylindrical shape,cut into equal pieces
Roll it into thin papad using rolling pin.
Dry it for 2 hours in the sun
Store in an air-tight box before frying or roasting individually.
If papad are not completely dry,store them in a refrigerator.
Do not allow it to dry completely ,else it will crack while storing it.
Roll these papad as thin as possible as when they are dried out and roasted, they will turn out thick that what you had rolled them earlier.