Peak Summer has started and now it’s time to make homemade pickles and papad. Today we are going to see a very easy urad dal papad which can be prepared in 30 mins. Yes, you read it right. Starting from making the dough until we fry papad in the oil it takes only 30 mins.
I have used readymade urad dal powder. If you don’t have readymade urad dal powder, grind the urad dal in the mixer to a fine powder, sieve it, and use it in this recipe. I have made basic papad. If you want, you can even add cumin seeds or coarsely crushed pepper powder while making the dough for variation and taste. The dough made should be of a stiff dough. 1/3 cup of water for a cup of urad dal powder was enough. You have to knead the dough thoroughly for 10-15 mins until the dough turns smooth.
For 1 cup urad dal powder, I got approximately 30-35 medium-size papads. If you directly dry papad in the Sun 20 mins is enough. If you don’t have the direct sun at home, you can even dry it under the fan for an hour for each side. If the papad is not dried properly, it puffs up like poori when you fry it in the oil. But still, it would be crispy. To get the perfect papad, it should be dried completely. Now let us see how to prepare this recipe.
Enjoy the video of urad dal papad. Subscribe for more videos.
- 1 cup Urad Dal flour/Uluttam Paruppu maavu
- 1 pinch Baking soda
- salt to taste
- 1/3 cup Water
- 1 tbsp oil
- 1/4 cup Rice flour to dust appalam dough
- I have used ready-made urad dal powder. If you don't have ready-made urad dal powder, take a cup of urad dal and grind it in the mixer to a fine powder and use it in this recipe.
- In a bowl, sieve the urad dal powder. Add salt and baking soda. Mix all thoroughly.
- Now add water gradually and make a thick dough.
- Add a tbsp of oil and knead the dough for 10-15 mins or until the dough turns smooth.
- Roll the dough to a thin log as shown in the video. Cut the dough into 30 equal parts.
- Now dust some rice flour and make thin chapati. To get the proper shape, cut it using a cookie cutter or a round cup.
- Dry the appalam in Sun for about 10 mins each side. Or else dry it under the fan for 1 hour.
- You can store this appalam in an air-tight container for above 6 months.
- Whenever required deep fry it in the oil and serve hot. Appalam turns out to be very crispy.
- Here I have mentioned the basic urad dal recipe.
- You can add any flavors like cumin seeds and coarsely crushed pepper while kneading the dough.
- The dough should be very stiff, i.e., hard dough.
- Initially, the dough would be crumbly, knead it for 15-20 mins to get the smooth dough.
- Also, flatten the dough, as thin as possible.
Crispy urad dal papad is ready to relish.
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