Urad Dal Papad - Sindhi Papad Recipe

Sindhi Style Urad Dal Papad are Indian thin wafer like appetizers often served as accompaniments with main course dish such as biryani, pav bhaji, etc. It is circular and flat shape made using gram flour and spices. Sindhi papad are famous for its use of cumin seeds and black pepper and is made using black gram flour (urad dal). Papad can be either roasted or fried and it can also be used to make delicious papad recipes like masala papad (papad with topping of chopped onion, tomatoes, and other spices). You can store the papad in air tight container for 1-2 months. Do try this recipe today.

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INGREDIENTS:

1/3 cup water

1 tsp Papad Khar (Sodium Bezoate)

1 tsp baking soda

1 cup black gram flour (vigna mungo, urad dal)

1 tsp coarsely ground black pepper

1 tsp salt or to taste

1/2 tsp asafoetida (hing)

1 tsp cumin (jeera)

1 tbsp oil (plus oil for greasing)

SERVES: Makes 13 small size Sindhi Urad Dal Papad 

PREPARATION TIME: 35 Min

COOKING TIME: 5 Min

TOTAL TIME: 40 Min (excludes drying time for papad)

* 1 CUP = 237 ML

METHOD:

1. Heat water in a small pan and once it boils add papad Khar and baking soda and mix well.

2. Allow it to cool down for 5-10 min.

3. In a separate big mixing bowl mix black gram flour, coarsely ground black pepper, salt, asafoetida (hing), cumin (jeera).

4. Add prepared water spoon by spoon & knead into a soft dough.

5. Knead the dough on greased platform using 1 tbsp oil for about 10-15 min. 

6. Make a long roll out of the dough and ensure it is smooth and crack free.

7. Cut small dough balls out of it. 

8. Put the dough balls back in the bowl and grease it with oil. Cover it and allow it to rest for 10-15 min.

9. Take one dough ball and using a greased rolling pin and rolling board flatten it very thin.

10. Place the flattened papad on a clean and thin cloth inside the home under fan. Do not dry it in sun.

11. Make all papad in same way.

12. Dry papad for 6-8 hours and keep turning papad every hour. 

13. Store it in air tight container for 1-2 months.

14. Udad dal papad are ready. You can cook on direct flame by roasting it or you can deep fry in oil.

TIPS:

1. Urad Dal Flour is easily available at any flour mill.

2. Make sure to discard any powder from black pepper and only use big coarsely ground pieces.

3. For 1 cup flour, 1/3 cup water is sufficient. Depending upon the flour texture, sometimes more or less water is needed. Use just enough water to knead a soft dough.

4. Nicely kneaded dough will give good papad results. Knead the dough well using palms pressing hard. Also beat it with pestle on a platform so that dough becomes soft.

5. As this is Udad dal papad you will need to keep greasing your hands or it will stick.

6. You can make big papads or medium papads or small papads!

7. Keep the other dough balls covered while rolling papad so that it does not dry.

8. Do not dry the rolled papad in direct sun.

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