how to make papad - #43020
I am really trying to figure out how to make papad these days. I mean, I just love those crispy snacks, but every time I attempt, I end up with something that's not quite right. Just last week, I followed a video recipe online, thought I was doing great, mixing the flour and spices, and when it came time to roll them out, they were just falling apart! Totally frustrating. My neighbor says she has a family recipe that her grandmother used, but I don’t know if it will be worth asking her since she never shares anything! Anyway, I bought some urad dal flour and I read somewhere that soaking it is super important, but how long should I really be soaking it to get the texture right? Also, I’m not sure how thin I should roll them for frying—too thick and they don’t get crispy, too thin maybe they won’t hold up? I’m nervous about the whole frying part too, like how to know when the oil is hot enough and if there's a specific technique to frying papad. If anyone has tips or even a step-by-step guide on the best way to make papad, that would seriously help a lot! Thanks!
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डॉक्टरों की प्रतिक्रियाएं
Making papad at home can indeed be a bit tricky, but with the right steps, you’ll get it perfect. Urad dal flour is key here, and soaking it properly creates the right consistency for your dough. Ideally, you should soak the dal flour for about six to eight hours. This helps it absorb enough water and become smooth, which is crucial when you’re rolling it out later.
When mixing your dough, ensure the batter is smooth, avoiding lumps since lumps lead to uneven cooking. You can use a pestle or a strong spoon to knead the mixture until it’s firm but malleable. Add a bit of salt and spices like black pepper, cumin seeds, or asafoetida to taste for that authentic flavor.
Rolling them out is where precision is needed. The dough should be thin, about a millimeter but not too delicate that it breaks apart. You should roll gently, use minimal flour as your base to prevent sticking, and apply balanced pressure. It’s all about patience. If they’ve been falling apart, it likely signifies either too little water or insufficient kneading.
For frying, the oil needs to be hot but not smoking—around 180°C, usually. If you don’t have thermometer, drop a small piece of papad into the oil: if it rises at once without smoke, the oil’s ready. Use a slotted spoon to carefully place your papad in the oil. They should puff up within seconds, and take them out immediately to avoid burning.
Let them sit on kitchen paper to drain excess oil for a crispier texture. The frying part truly requires practice. If you feel nervous, maybe start with just one or two try-outs. It’s all about getting comfortable with the process. Once you’ve nailed it, you’ll have your hands on the delicious, crispy papads you love. Good luck!

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