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Pappadam

May 23 2006 | Views 35 | Comments (0) Leave a Comment

from scratch is not easy. I would suggest you
buy them ready made from an Indian store and then either zap
them in the Microwave or fry them in oil or just plan roast them
over a low flame on the stove. BUT for those adventurous souls
here it is! This is a recipe from my mother's (Pushpaben Bhailalbhai
Brahmbhatt) cook book 'Annapurna no Swadist Thal'. This is a
Gujarati book published in India. It means 'Annapurna's tasty thali'.

Urad Dal Papadam with Pepper
============================

1 Kilo Urad Dal flour
100 grams salt
50 grams ground black or white pepper
1/2 tsp Hing
500 grams water

Method
------

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
ma ke a very stiff (hard) dough. (Dough maker may be used.)
Put his 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 inch 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!

You see you could have made life easy by buying them in a store!
Oh well, life is full of challenges!

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