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Appetizers Aloo Bonda Dhokla Bhelpuri Choley Bhature Kachori Aloo Tikki Papri Chaat Papadam Vegetable Pakora Onion Bhajia Vegetable Samosa Meat Samosa Paneer Pakora Chicken Pakora   Papadam   Servings 6 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 1 kg Urad Daal 100 gms Salt 50 gms Pepper 1/2 tsp Asafeotida (Heeng) 500 gm Water Preparation NOTE: To make papadam from scratch is not easy. Its suggested that you buy them readymade from a nearby Indian store and either zap them in a microwave, fry them in oil or just plain roast over a low flame. Mix the asafeotida and pepper with the urad daal flour. Lightly roast the salt. Boil 500 grams water with the salt. Let it cool to room temperature. Pour this water, a little at a time, in the urad daal flour mixture and make a very stiff (hard) dough. Put this dough in a big mortar and pestle. Pound the pestle on the dough in the mortar until it has elastic like consistency. Test it by rolling out a small piece. Divide the dough into 6 parts. Roll them out on a board and cut it into 1 inch pieces. Then put all the pieces in a bowl and cover the bowl. Taking one piece at a time, roll them out on an aluminium rolling board. Put them in direct sunlight to dry. Once they are dry and crispy, store them in an air tight container. To serve them, zap them in a microwave, or fry them in oil or roast them on a low flame. Condiments Serve with cilantro or mint chutney or tomato ketchup