Dadijan Dal Papad Recipe
Ingredients:
- 1 cup urad dal (split black gram)
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1/2 teaspoon asafoetida (hing)
- Salt to taste
- Water (as needed)
- Oil for greasing
Instructions:
- Wash and soak the urad dal in water for 4-6 hours or overnight.
- Drain the soaked dal and grind it into a smooth paste using a little water if needed.
- Add cumin seeds, black pepper, asafoetida, and salt to the ground dal paste. Mix well.
- Take a small portion of the dal mixture and flatten it into a thin, round disc using your palms or a rolling pin.
- Place the flattened discs on a clean, dry surface and allow them to dry under the sun for a few hours until they become firm.
- Once the dal papads are dry, heat oil in a pan for frying.
- Fry the papads in hot oil until they turn golden brown and crispy.
- Drain the fried papads on paper towels to remove excess oil.
- Store the Dadijan Dal Papads in an airtight container once they have cooled completely.
