उरद डाळ पापड | How To Make Urad Dal Papad Easily At Home | MadhurasRecipe

Easy and quick way to make urad dal papad at home.

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Urad dal papad is again a summer special recipe. I earlier days urad dal papad were made in almost every house hold. This is a bit tedious and time consuming process and lot of hard work in required. But end result is just amazing. Now days we tend to bring readymade papad. Why not try this year homemade papad!! Let’s learn urad dal papad.

Ingredients:
• 2 1/2 cup Water
• Salt to taste
• 1 tbsp Papad khar
• 1/2 tsp Hing / Asafoetida
• 1 tsp Black pepper
• 3 cups Urad dal flour

Method:
• Take water into a sauce pan.
• 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 mortar and pound it coarse. Wholeness of
peppers should be maintained.
• Never grind these in mixture. It will turn into powder.
• Take urad dal into a dish and add pounded pepper. Mix well and
add water.
• Make thick dough. Urad dal being sticky, dough will stick to 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 over
night.
• If you don’t have that much time, rest the dough for 2-3 hours.
• You can use mortar and pound the dough.
• You can use 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, papad will be better.
• Roll the dough into smooth even elongated shape.
• Cut lati or boti with help of 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.

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