//Lentil Pappad//
Ingredients:
- Urad flour – ¼ cup (sieved)
- Baking soda – ¼ cup
- Salt – 2 pinches
- Asafetida – ¼ tsp
- Cumin powder – ¼ tsp
- Water – 2 tblsp
- Gingelly oil – 1 tsp
- All purpose flour/ wheat flour – ¼ cup (to roll up the dough)
To deep fry
- Cooking oil – to deep fry
Procedure:
- In a mixing bowl, add the sieved urad flour, baking soda, salt, asafetida and cumin powder; mix well before adding the water(ref pic)
- Now sprinkle the water into the flour mixture and mix well (ref pic)
- Towards the end, add about a tsp of gingelly oil (ref pic) and place the dough into the mortar-pestle (ref pic) and knead using the pestle until the dough become soft
- Roll the dough(ref pic) and cut into desired size
- Sprinkle some flour over the surface and roll out each dough as much thin as you can(ref pic)
- Dust out the remaining excess flour and arrange it over any wide plate (ref pic)
- Dry it over the sun shade (not for too long time)
- In between, use another plate to place over the slightly dried appalams, to prevent from folding
- The easy, tasty and crispy “HOMEMADE ULUNDHU APPALAM” is ready to store
- Heat some cooking oil to deep fry the dried appalams and store it in an air tight container
