What is the Indian dish "papad" made out of?

Answer 1

The main ingredients of the "Papad" are:

Urad Flour (i.e flour made of black gram i.e. Phaseolus mungo). Asafoetida, Salt, Calcium Carbonate and various spices according to taste; these could include Pepper, red chillis, cummin seeds etc.

Other flours depending on taste can also be used; these include: cereal flour, pulses flour, soy flour and flour from roots such as tapioca.

All these are mixed with minimal water and slight amount of oil (vegetable cooking oil) and made into a dough (with highly limited moisture). Make wafers of uniform thickness (usually about 1 or 2 millimeters only) and sundry.

Once the raw papad is made and dried completely in natural sunlight sufficiently, they can be used anytime.

Many ways to make them;

1. Roast on fire
2. Microwave directly
3. Fry in vegetable cooking oil.

Enjoy

Answer 2

Ingredients: Pulses flour (moong/ urad), salt, Soda BiCarbonate, Black pepper, Edible Oil, Asafoetida and other spices.
Features: The entire process of manufacturing, i.e. from cleaning of pulses, grinding of spices, mixing, dough making, rolling, drying, packing all is done under one single roof in the most clean and aseptic hygenic conditions to provide longer shelf life. The hand rolled papad have crispness and expansion quality giving a better feel in the mouth. The oild doesn't get spoiled on deep frying. Papad is a great appetiser and also has medicinal values.
Variety: Moong, urad, Punjabi Masala

Answer 3

papad is a long & labor intensive process. it's made out of lentils, chickpeas, urad daal, moong daal...

I dont think people make them anymore, you can buy them easily in a variety of flavors. Actually a lost art.


Here's a funny story!

When I was a young kid visiting India, my grandmother & aunts had spent days making home made papad. They left it out in the
sun to dry. My sister & I left the gate open, by evening there were
3 cows hanging out in the backyard enjoying papads! Only in
India! (yes, we got into trouble but what do you expect from a
bunch of little kids visiting from the US??)

Answer 4

Hi, Dhokla is Native Gujarati Dish. and it's very delicious, especially as the morning breakfast :) Ingredients: 1 cup of rice ¼ cup of black gram skinless (urad dal) ¼ cup of yogurt 1 ½ cup of warm water Salt to taste 1 one-inch piece ginger 4 green chillies ½ tsp of soda bi-carbonate (baking soda) 1 tbsp of lemon juice 2 tbsp of oil 2 tbsp of coriander leaves Method: Roast the rice and the dal on medium heat for four to five minutes. Allow it to cool and then grind into a semi-coarse powder. Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler. Pour half of the batter in another vessel. In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer. Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked. Sprinkle some finely chopped coriander leaves and serve hot with green chutney. Hope this help :)

Answer 5

It's made with the flour of a variety of pulses, plus spices, and dried in the sun. It is then cooked by dry roasting on an open flame, or deep frying in oil.