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Papadam, Urad Dal (P)
Source: Posted by Yaminiben Niranjanbhai Brahmbhatt to the newsgroup in April of 1996
Yield: 2 to 4 dozen

1 kilo urad dal flour (lentil flour, to be found at oriental or Indian markets)
100 grams salt
50 grams ground black or white pepper
1/2 tsp. hing
500 grams water

Mix the hing and pepper with the urad dal 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 dal flour mixture and make a very stiff (hard) dough. (Dough maker may be used.)

Put this dough in a big mortar and pestle (told you, it is not easy!). 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" 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!

Posted by Maxine from RI

Nutritional Info Per Serving: N/A