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Ingredients
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Quantity
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Black grams
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115gms
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Pepper
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1/8 tsp
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Asafoetida
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small pinch
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Soak black gram overnight. Remove skin and dry in the sun.
Grind to powder. Mix ingredients together and prepare a stiff dough with water.
Roll out dough into paper-thin rounds. Dry in sun and store in airtight tins.
Fry in hot fat when desired.
N. B. Pappad
khar is used to make pappads light and crisp. It consists of a mixture of
potassium carbonate and sodium bicarbonate.
