Papadum [0000931]

Ingredients:

1 cup urad dal (black gram dal), soaked in water for 4-6 hours
1/4 cup rice flour (gluten-free)
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper, coarsely ground
1/2 teaspoon asafoetida (hing)
1/2 teaspoon salt, or to taste
1/2 teaspoon baking soda
1 tablespoon vegetable oil
Oil, for deep frying

Instructions:

Drain and rinse the soaked urad dal. Place it in a blender or food processor and grind it to a smooth paste. Add a small amount of water if needed to facilitate blending, but keep it to a minimum.

In a mixing bowl, combine the ground urad dal, rice flour, cumin seeds, coarsely ground black pepper, asafoetida (hing), salt, baking soda, and vegetable oil. Knead the mixture into a smooth, stiff dough. If it's too dry, you can add a few drops of water to achieve the right consistency.

Divide the dough into small portions and roll each portion into a ball.

Heat oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking.

Take one dough ball and flatten it between your palms to form a thin disc. You can do this directly on a greased plastic sheet or use a rolling pin with a greased surface.

Carefully slide the flattened dough into the hot oil. Fry until it puffs up and turns golden brown on both sides, about 1-2 minutes per papadum.

Use a slotted spoon to remove the fried papadum from the oil, allowing excess oil to drip back into the pan.

Place the papadum on paper towels to drain any remaining oil. Continue frying the remaining dough portions in the same manner.

Serve your gluten-free Papadum as a crispy and delicious appetizer, often enjoyed with chutney, pickles, or yogurt.

Papadum is a popular Indian snack known for its crispy texture and irresistible flavor. Enjoy these gluten-free papadums as an appetizer or accompaniment to your favorite Indian meals!