how to make papad - #24598

While I mainly focus on health and Ayurveda-related questions, making papad does align with traditional Indian culinary practice, so let's see if some ayurvedic principles might help with your delicious endeavor. Firstly, papads are typically made from urad dal (black gram) flour. This flour has the right balance of starch and protein to create a flexible dough. Ensure the flour is fresh and fine, as coarser flours can cause the dough to crumble. Also, adding a pinch of rice flour can enhance crispiness and structure. You'll want to balance the dough consistency. It starts with the right water to flour ratio. Gradually add water little by little to the lentil flour while mixing. If the dough is sticky, a few additional sprinkles of flour can help. Spices like black pepper, cumin, or ajwain can be added, but don't overdo, as too much can affect texture. After kneading, let the dough rest for at least 30 minutes. The resting allows the moisture and flavors distribute evenly, making the rolling process smoother (Remember to cover with a damp cloth to prevent drying out). When rolling out the polkadots, occasionally dust the dough and rolling pin with flour. Flatten ball with your palms before rolling; it should give you a head start for an even sheet. Drying them is key. Ideally, sun drying is both traditional and optimum. Lay them on a clean cotton cloth in a sunny spot, flipping occasionally to both sides are evenly dried. Oven-drying can be tricky, low heat is preferable, and constant monitoring is crucial to avoid burning. Frying technique also matters – oil should be hot enough, test with a small piece; it should bubble right away without turning too dark swiftly. Always serve hot, as that's when they're crisp and flavorsome. With these tips, you should be on your way to making delightful papads! If you have specific dietary concerns or allergies, remember to keep Ayurvedic principles of your prakriti (constitution) and any specific health needs in mind when choosing spices and ingredients.