Urad Dal Papad

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

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

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

Cover and keep aside for 2 hours at least.

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

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

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

Apply oil if papad tends to stick on rolling board.

Repeat with the remaining balls.

Dry the papad in direct sunlight or under fan also.

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

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

When you require roast direct flame or deep fry also.

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