Papads (Papadams)
beans, breads, indian, spreads, tibetan
1 kg black gram (urad) skinned.
100 gm red chillies
1 salt to taste
1 pinch asafoetida
1 water
Powder the black gram and keep quarter portion of powder aside. Powder chillies Dissolve asafoetida in a little water Mix 750 gms powdered gram, chillies, salt and asafoetida liquid Add water and knead to form a soft dough. Spread a little powdered gram on flat surface and roll balls of dough with rolling pin into thin round discs. Dry discs in hot sun for two days. (Bring in at night to avoid dew formation on them) The papads are ready. One may substitute chillies with pounded black pepper, or have both or also add garlic ... and so on ... experiment.
Cheap & easy :-)
Kishore Namjoshi
From: K N Date: 17 Nov 96 National Cooking Echo Ä
Yield: 1 servings