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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Soak the Lentils
Rinse the urad dal under cold water until the water runs clear. Then, soak the lentils in enough water for about 4-6 hours or overnight.
- 2
Blend the Mixture
After soaking, drain the lentils and transfer them to a blender. Add 1 cup of water and blend until you achieve a smooth, thick batter. Scrape down the sides as needed.
- 3
Mix in the Seasonings
Transfer the lentil batter to a mixing bowl. Add salt, cumin seeds, black pepper, and optional chili powder and asafoetida. Mix well to ensure all ingredients are incorporated.
Cooking
- 4
Prepare for Frying
In a large frying pan or deep skillet, heat the oil over medium heat until hot but not smoking.
- 5
Fry the Papads
Using a ladle, pour a small amount of the lentil batter onto a flat surface or a papad maker. Shape into thin, round wafers. Carefully place the wafer in the hot oil and fry until golden brown and crispy. Flip to fry both sides evenly.
- 6
Drain Excess Oil
Once cooked, use a slotted spoon to remove the fried papads from the oil. Place them on a plate lined with paper towels to absorb excess oil.
- 7
Cool and Store
Allow the papads to cool completely before serving. Store any leftovers in an airtight container.