Homemade urad dal papadums
Homemade, crispy papadums made with urad dal: we let them dry for several days, then fry them just before serving.
Papadums are thin, crispy wafers that are very common in Southern India. When made at home, they can be stored for weeks once they are dry.
Ingredients and directions
- Prep time30 min
- Cook time10 min
- Resting12 hr
- Total12 hr 40 min
- DifficultyMedium
- Cooking methodDrying, then frying
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $0.25
Directions
- Soak the urad dal in water overnight.
- Drain the liquid, then grind it finely until it forms a paste. ≈ 2 min
- Add the salt and asa-foetida to the dough and mix well. ≈ 4 min
- Make small balls and briefly cook them in boiling water, if desired.
- Spread the dough on a sheet of plastic or on a surface that dries easily. ≈ 4 min
- Allow to dry completely, in a covered container or in the sun. ≈ 3 min
- When serving, heat the papadums in hot oil.
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