Hi friend this my 80th post.i am little confused sorry for that.Thank You for u r support and lovely comments.
I am sharing a recipe to make papad in a very traditional way. Now a days not many of them are doing this way as it involves lot of time and effort. My mom do this way every year and we enjoy them very much. When i was in india last winter i could participate in making these. I try to capture the whole process and also took a short video of the important step in the whole method ( kneading the dough). The final taste of the papad depends on how well you knead the dough before pressing them into papads.
Also another important ingredient is small chillis , which adds extra taste to the papad. I am not sure if you can get these in any grocery store here, you may have to get them from india. If you use these chillis the color of the papad does not change through out its life time. Usually the same chilli powder used for other vadiyams. I am attaching the photo of the same for your reference.
Urud dal -3 kg
Asafoetida-15 grams(soak it in 1/2 cup of water for 15 minutes)
Thin small chillis powder- acc to u r taste
Appadala kharam/Papadkhar-50 grams tsp
Salt to taste
Water-enough water for making soft dough
Sesame seeds-5 cups
Rice flour-1 cup
Sesame seeds Oil-1/2 cup
Papad Making Process:-
Take urud dal and grind into flour finely.
After sometime u can see the dough will change the colour to whitish.
Some people like eating the dough in this form with rice before it shaped into papad.It goes well with just rice or curd rice.
Papads can be fried in several ways.
1. Fry in oil like french fries: Papads are deep-fried in oil. By frying in oil they will be crisp and tasty.
2. Roasting over open flame: You can also fry them over an open flame or in a toaster oven or in microwave oven or on top of gas stove.Apply few drops of oil on top of roasted papad and serve them.
Roasting the papad in open flame is shown in below video.