how to make papad - #24598

I am really confused about how to make papad! A few weeks ago, I tried it for the first time at my friend’s Diwali party, and I just can't stop thinking about those crispy, spicy little things! But when I went to make them at home, wow - what a disaster! I bought the ingredients, and I started by mixing lentil flour and spices, thinking it’d be easy as pie, but it didn’t turn out at all like my friend's! The dough was too sticky, and when I tried rolling it out, it just crumbled everywhere! Ugh, super frustrating. Are there specific techniques or tips for how to make papad that might help? Like, should I be using a certain type of lentil or something? Also, is there a better method for drying them out? I ended up burning a few in the oven while trying to crisp them, and that was just sad! Would love any advice or experiences you can share about how to make papad, especially if it involves keeping them firm and flavorful! Thanks!