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  • Q. how to make papad (sindhi/gujarathi/punjabi/and chennai appalam) and home.want to know the full receipe and method. it will be the great help if you tell completely this is many years search. thankyou
    shanthiganesh -- Friday, September 23, 2011
    A. Here's the recipe I use for urad dal papads. Do try it and let me know how it turns out. For making 1 kg urad dal papad: Ingredients: •Urad dhal –1 kg •Soda-Bicarb – 35 gm •Salt to taste •Asafoetida (Hing) – 1 teaspoon •Flavors (as per choice) - ground black pepper or garlic, or chili Method: •Take 1 kg urad dhal and finely grind into flour. •Add salt to taste sodabicarb, and hing. Also add flavors – black pepper, garlic, chilli as per your taste and the variety you want. •Add water to make hard dough. Knead it for quite sometime. You can also add edible oil at the time of kneading (optional). •Then roll out around 100 round pancakes each weighing around 10 to 12 gms, with about 7 " diameter. •Allow it to dry in the sun. Shelf life of properly dried papad is about 6 months. You can just roast or deep fry it whenever one wishes to eat.
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