Moong Dal Papad | Papads and Pickles | Sanjeev Kapoor Khazana

One of the most popular papad variant available in the market. Watch the video to know how to make it at home.

MOONG DAL PAPAD

Ingredients

1 cup green gram (moong dal) flour
½ cup black gram (urad dal) flour + for dusting
½ tablespoon papad khar
Salt to taste
¼ teaspoon asafoetida (hing)
1 tablespoon black peppercorns
2 tablespoons oil + as required

Method

1. Heat ¾ cup water in a non-stick pan. Add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and set aside to cool.
2. Coarsely crush peppercorns in a mortar with a pestle.
3. Mix together green gram flour, black gram flour and coarsely crushed peppercorns in a bowl. Add papad khar water and knead. Add 2 tablespoons oil and knead to a stiff dough.
4. Add some more oil and pound for 6-8 minutes. Stretch with hands. Divide into equal portions, cover with a muslin cloth and set aside for 2-3 hours.
5. Dust portions with some black gram flour and roll out into thin discs. Sundry for 1 day. Turn the papads upside down and sundry for 1 more day.
6. Roast and serve.

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Cuisine - Indian

Course - starter

Dish - starter