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home > recipes > appetizers > pappadam
from PA, US 1 kg urad dal (lentil) 100 gm salt 50 gm pepper 1/2 tsp asafeotida 500 gm water NOTE: To make papadam from scratch is not easy. Its suggested that you buy them readymade from a nearby Indian store and either zap them in a microwave, fry them in oil or just plain roast over a low flame. Mix the asafeotida and pepper with the urad daal flour. Lightly roast the salt. Boil 500 grams water with the salt. Let it cool to room temperature. Pour this water, a little at a time, in the urad daal flour mixture and make a very stiff (hard) dough. Put this dough in a big mortar and pestle. Pound the pestle on the dough in the mortar until it has elastic like consistency. Test it by rolling out a small piece. Divide the dough into 6 parts. Roll them out on a board and cut it into 1 inch pieces. Then put all the pieces in a bowl and cover the bowl. Taking one piece at a time, roll them out on an aluminium rolling board. Put them in direct sunlight to dry. Once they are dry and crispy, store them in an air tight container. To serve them, zap them in a microwave, or fry them in oil or roast them on a low flame. Serve with cilantro or mint chutney.

Pappadam


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keyword: pappadam
ethnicity: indian
recipes for appetizers
recipes by dave
Email Address:
(posted March 22, 2004)

from PA, US

1 kg urad dal (
lentil)
100 gm
salt
50 gm pepper
1/2 tsp asafeotida
500 gm water

NOTE: To make papadam from scratch is not easy. Its suggested that you buy them readymade from a nearby Indian store and either zap them in a microwave,
fry them in oil or just plain roast over a low flame.

Mix the asafeotida and pepper with the urad daal
flour. Lightly roast the salt.

Boil 500 grams water with the salt. Let it cool to room temperature.

Pour this water, a little at a time, in the urad daal
flour mixture and make a very stiff (hard) dough.

Put this
dough in a big mortar and
pestle. Pound the pestle on the dough in the mortar until it has elastic like consistency.

Test it by rolling out a small piece. Divide the
dough into 6 parts. Roll them out on a board and cut it into 1 inch pieces. Then put all the pieces in a bowl and cover the bowl. Taking one piece at a time, roll them out on an aluminium rolling board. Put them in direct sunlight to
dry.

Once they are
dry and crispy, store them in an air tight container.
To serve them, zap them in a microwave, or
fry them in oil or roast them on a low flame.

Serve with
cilantro or mint chutney.



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