Homemade Spiced Papadum

Ingredients

• 1 cup (200g) urad dal flour 1 cup (200g) urad dal flour
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon asafoetida (hing) 1/4 teaspoon asafoetida (hing)
• Water, as needed Water, as needed
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 20g, 0g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine urad dal flour, cumin seeds, black pepper, chili powder, salt, and asafoetida.
2. 2.
   Gradually add water to the mixture and knead until it forms a smooth dough.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle on a lightly greased surface.
4. 4.
   Place the rolled papadums on a clean cloth and let them dry under the sun for 2-3 days, or until they become crisp.
5. 5.
   Alternatively, heat oil in a deep pan for frying. Fry the rolled papadums until they turn golden brown and crispy.
6. 6.
   Remove the fried papadums from the oil and drain them on a paper towel to remove excess oil.
7. 7.
   Serve the homemade spiced papadums as a snack or as an accompaniment to your favorite Indian dishes.

Treat your ingredients with care...

• Urad dal flour — Ensure that the flour is finely ground for a smooth dough texture.
• Asafoetida (hing) — Use a small amount as it has a strong flavor. It can be found in Indian grocery stores or online.

Tips & Tricks

• For a spicier version, increase the amount of chili powder.
• Experiment with different spice blends such as adding crushed coriander seeds or fennel seeds.
• Ensure the rolled papadums are thin for a crispy texture.
• If sun-drying is not possible, you can use a food dehydrator or a low-temperature oven to dry the papadums.

Serving advice

Serve the homemade spiced papadums with a variety of chutneys, such as mint chutney, tamarind chutney, or mango chutney. They can also be enjoyed with yogurt raita or as a side to curries and biryanis.

Presentation advice

Arrange the homemade spiced papadums on a platter, garnished with fresh cilantro leaves. Serve them alongside small bowls of chutneys or dips for a visually appealing presentation.