Papad is a thin, crispy pancake made from a variety of flours, including urad dal, rice, and tapioca. It is a popular snack or side dish in Indian cuisine, and can be enjoyed plain, fried, or roasted. Making papad at home is a simple process, but there are a few tips to follow to ensure that your papads turn out perfect every time.
Choose the right flour. The type of flour you use will determine the taste and texture of your papads. Urad dal flour is the most common type of flour used for papad, as it produces a crispy and flavorful papad. However, you can also use rice flour or tapioca flour to make papad. If you are using rice flour, you may need to add a little bit of urad dal flour to the dough to help it bind.
Knead the dough well. The key to making good papad is to knead the dough well. This will help to develop the gluten, which will make the papads more elastic and easier to roll out. To knead the dough, simply add enough water to the flour to form a soft dough. Then, knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rest. Once the dough is kneaded, let it rest for at least 30 minutes. This will help the gluten to relax and make the dough easier to roll out.
Roll out the dough thinly. To roll out the dough, divide it into small balls and then roll each ball out into a thin circle. The papads should be about as thin as a tortilla.
Season the papads. Once the papads are rolled out, you can season them with salt and pepper to taste. You can also add other spices, such as cumin powder, coriander powder, or chili powder, to your liking.
Dry the papads. Once the papads are seasoned, you need to dry them completely before frying or roasting. To dry the papads, you can either place them on a baking sheet and dry them in the sun for 2-3 days, or you can dry them in a dehydrator.
Fry or roast the papads. Once the papads are dry, you can fry or roast them. To fry the papads, heat enough oil in a frying pan over medium heat. Then, carefully add the papads to the hot oil and fry them for 1-2 minutes per side, or until they are golden brown and crispy. To roast the papads, preheat your oven to 350 degrees Fahrenheit. Then, place the papads on a baking sheet and roast them for 10-12 minutes, or until they are golden brown and crispy.
Enjoy! Once the papads are fried or roasted, they are ready to enjoy. You can serve them plain, with your favorite chutney, or as a side dish with your favorite Indian meal.
Here are some additional tips for making the best homemade papad:
- Use filtered water to make the dough. This will help to produce a smoother and more elastic dough.
- If you are using urad dal flour, soak the urad dal in water overnight before grinding it into flour. This will help to produce a softer and more flavorful papad.
- If you are having trouble rolling out the dough, you can slightly dampen your hands with water. This will help to prevent the dough from sticking to your hands.
- If you are drying the papads in the sun, make sure to place them in a sunny spot where they will not be disturbed.
- If you are frying the papads, make sure to use a high-heat oil, such as peanut oil or vegetable oil.
- Do not overcrowd the frying pan when frying the papads. This will prevent them from cooking evenly.
- If you are roasting the papads, make sure to flip them halfway through cooking so that they cook evenly on both sides.
I hope these tips help you to make the best homemade papad!tunesharemore_vertadd_photo_alternate
Myma… Ghar jaisa nahi, Ghar ka khana!
