Sindhi Papad
Thin, brittle, hand-rolled lentil wafers — urad dal or moong dal ground with cumin seeds, black pepper, and a little salt into a stiff dough, rolled paper-thin on stone tables by specialist makers, and sun-dried until bone-dry and shelf-stable for months. The Sindhi papad from the community's traditional papad-makers (originally from Sindh, now concentrated in Maharashtra and Rajasthan) is considered among India's finest; it fries in seconds to a brittle, blistered, golden wafer that shatters cleanly. Eaten with every meal as a textural accompaniment to the wet Sindhi kadhi and rice; the crunch of a fresh papad alongside soupy sindhi kadhi is considered an essential contrast.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | urad dal (split black gram) |
| 1/2 cup | moong dal (split green gram) |
| 1/4 cup | rice flour |
| 1 teaspoon | black pepper, coarsely ground |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | crushed red chili flakes |
| 1/4 teaspoon | asafoetida (hing) |
| 1 | salt to taste |
| 1 tablespoon | oil |
| 1/2 cup | water |
Instructions
- 1 Rinse the urad dal and moong dal thoroughly and soak them in water for 4-5 hours.
- 2 Drain the soaked dals and grind them into a smooth paste using a little water.
- 3 In a mixing bowl, combine the dal paste with rice flour, black pepper, cumin seeds, carom seeds, red chili flakes, asafoetida, and salt.
- 4 Gradually add water to the mixture, stirring continuously to form a smooth, thick batter.
- 5 Heat oil in a small pan and add it to the batter, mixing well to incorporate.
- 6 Divide the batter into small portions and roll them into thin, round discs using a rolling pin or by pressing them with your hands.
- 7 Place the discs on a clean, dry cloth or plastic sheet and let them dry under the sun or in a warm place until they are completely dry and crisp.
- 8 Once dried, store the papads in an airtight container for future use.
- 9 To cook, roast the papads over an open flame or fry them in hot oil until they puff up and turn golden brown.
Tips
Ensure the papads are completely dry before storing to prevent spoilage. You can add a pinch of turmeric for color.