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Urad Dal Papad

Urad Dal Papad


Cooking Time

Preparation Time : 120

Cook Time : 1440

Total Time : 1560


Serves 50

  • 500 grams urad dal flour

  • 1 tbsp salt as per your requirement

  • 1/2 tdp cumin seeds

  • 1/2 tbsp papad khar

  • 1 tbsp crushed black pepper

  • 1/4 tsp hing

  • 4 tbsp oil


  • 01

    Heat water and add salt and papad khar and 1 boil. Remove from fire and cool them.

  • 02

    Take big bowl and add urad dal flour and add cumin seeds, black pepper and hing. Mix well.

  • 03

    Bind together to form a very hard dough adding boiled and cooled water.

  • 04

    Cover and keep aside for 2 hours at least.

  • 05

    Apply little oil knead the dough by hammering wirh a heavy pestle to make the softer dough.

  • 06

    Make a 2-3 big roll and by using with thread make equal numbers of balls.

  • 07

    Roll out each ball on a rolling board with the help of rolling pin in a circular movement.

  • 08

    Apply oil if papad tends to stick on rolling board.

  • 09

    Repeat with the remaining balls.

  • 10

    Dry the papad in direct sunlight or under fan also.

  • 11

    Remove from sunlight as soon as they are dry enough otherwise they tend to crack.

  • 12

    Stores in airtight container. It is kept stays good for 6 months at room temperature.

  • 13

    When you require roast direct flame or deep fry also.

  • 14

    Serve with lunch or dinner and also serve as a masala papad.



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