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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
Mix Dry Ingredients
In a large mixing bowl, combine the urid dal flour, rice flour, black sesame seeds, salt, and cumin powder. Mix well to ensure all dry ingredients are evenly distributed.
Add Water
Gradually add water to the dry mixture, stirring continuously until a smooth dough forms. The dough should be pliable but not sticky.
Knead the Dough
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax and makes rolling easier.
Cooking
Divide the Dough
After resting, divide the dough into small balls, about the size of a golf ball.
Roll the Papadum
On a lightly floured surface, take one ball and roll it out thinly into a round flatbread, approximately 6-8 inches in diameter. Ensure it is even and thin to achieve crispiness.
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat. You can test if the oil is ready by dropping a small piece of dough into it; if it sizzles, the oil is hot enough.
Fry the Papadum
Carefully slide the rolled-out papadum into the hot oil. Fry for about 30 seconds to 1 minute or until it puffs up and turns golden brown. Flip it halfway through for even cooking.
Drain and Cool
Once cooked, remove the papadum with a slotted spoon and drain it on paper towels to remove excess oil. Repeat the process with the remaining dough balls.
