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  • 1 Post By krishnabhatt
  1. #1
    QueenieB is offline Guest
    Join Date
    Feb 2009
    City
    Lonavala/Pune
    State
    Maharashtra
    Country
    India
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    28

    Question How to make papad at home?

    Papads is the quintessential accompaniment in Indian food. Either served as a starter, appetizer, cooked in curry or as accompaniment; papads are always enjoyed in any form.

    Gujaratis are especially known to make papad at home. This made me think, if I can request ladies proficient in this 'art' (I'd call making papad an art; don't you think so?) to please share with us the method of making papad at home.

    Do ladies in other parts of India also make papad at home. Please write in.

    Thanks
    Queenie



  2. #2
    sejalmodi is offline Guest
    Join Date
    Feb 2009
    City
    Ahmedabad
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    Gujarat
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    India
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    43

    Smile Re: How to make papad at home?

    Yes, we Gujaratis love to have home-made ingredients like papads, fresh spices, vadis and pickles. We make different kinds of papads and according to me, the tradition of making papads at home is passed on from generation to generation.

    In our family we mostly make urad dal papad, sabudana papad and rice papad. It is no less then an occasion when ladies in the family get together and make papads, some rolling them out, others drying them out on the terrace singing folklore and then storing them in jars. I wish I could help you visualize the fun associated with it.

    Which is your favorite papad?


  3. #3
    krishnabhatt is offline Guest
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    May 2009
    City
    Bharuch
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    Gujarat
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    India
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    Smile Re: How to make papad at home?

    My personal favorite is urad dal papad. You too can make it at home. The weather needs to be very dry and remember, DRY THE PAPAD PROPERLY.

    <link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CUser%5CLOCALS%7E1%5CTemp%5Cmsoht ml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> For making 1 kg urad dal papad:

    Ingredients:

    • Urad dhal 1 kg
    • Soda-Bicarb 35 gm
    • Salt to taste
    • Asafoetida (Hing) 1 teaspoon
    • Flavors (as per choice) - ground black pepper or garlic, or chili

    Method:

    • Take 1 kg urad dhal and finely grind into flour.
    • Add salt to taste sodabicarb, and hing. Also add flavors black pepper, garlic, chilli as per your taste and the variety you want.
    • Add water to make hard dough. Knead it for quite sometime. You can also add edible oil at the time of kneading (optional).
    • Then roll out around 100 round pancakes each weighing around 10 to 12 gms, with about 7 " diameter.
    • Allow it to dry in the sun.

    P.S: Shelf life of properly dried papad is about 6 months. You can just roast or deep fry it whenever one wishes to eat.

    Nazzima likes this.

  4. #4
    SoniaVerma is offline Junior ILite
    Join Date
    Jan 2009
    City
    Delhi
    State
    Delhi
    Country
    India
    Posts
    105

    Question Re: How to make papad at home?

    Wow Papad recipe! Never actually thought of making papad at home... But definitely require to give a try...what say ladies??

    Do you think, it is easy to make papad at home? What's your say?

    Happy Posting!
    Sonia



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