Urad Dal papad – Marathi Recipe

Instructions

• Take water into a saucepan.
• Add salt, papad khar, and hing. Mix well and bring it to boil.
• Papad khar should completely dissolve in the water.
• When water boils, turn off the gas and let the mixture cool down completely.
• Take black pepper into a mortar and pound it coarsely. Wholeness of peppers should be maintained.
• Never grind these in the mixture. It will turn into powder.
• Take urad dal into a dish and add pounded pepper. Mix well and add water.
• Make the thick dough. Urad dal being sticky, the dough will stick to your hand.
• You can use oil while kneading if you want.
• Take dry flour and clean your hand and dish with it.
• Use the dry flour and knead the dough again.
• Use water at the intervals and knead the dough.
• Add a little oil and knead the dough again.
• Transfer the dough into a bowl, cover and rest it for at least overnight.
• If you don’t have that much time, rest the dough for 2-3 hours.
• You can use a mortar and pound the dough.
• You can use a food processor and pulse it.
• Rub a little oil to your hand and take that much dough that fits into your hand.
• Stretch the dough using both hands.
• Stretch the dough for 7-8 minutes and make it soft and uniform.
• The more you stretch, the papad will be better.
• Roll the dough into a smooth even elongated shape.
• Cut lati or boti with help of a knife form that dough. You can make lati of your required size small or big.
• Transfer the lati into a bowl, cover and keep aside.
• Take one lati and roll papad. Roll it thin and nice.
• You can use dry flour or oil if required.
• But if you and kneaded the dough really good, then oil or dry flour is not at all required.
• Transfer the rolled papad on a cotton cloth and sundry them.
• Dry under hot sun for about 2-3 hours and flip over. Dry from another side as well.
• The shape of papad should not change. If you feel the edges of papad are shrinking, flip over.
• It takes about 1-2 days for drying the papad.
• Papad are already.
• You can either fry or roast the papad.