Low Sodium Papadum

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

1 cup urad dal flour (black gram flour)
¼ tsp baking soda
ARM & HAMMER Baking Soda - 1 Lb Bob's Red Mill Baking Soda, 16 oz Trader Joe's Baking Soda, 16 oz Frontier Co-Op Powdered Baking Soda 16 oz Aiva Products Baking Soda
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½ tsp cumin seeds
½ tsp coarsely ground black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp asafoetida (hing)
1 tsp neutral oil (such as vegetable oil or canola oil), plus more for cooking
5–6 tbsp water, added gradually

Instructions

1
Whisk together the urad dal flour, baking soda, cumin seeds, black pepper, salt, and asafoetida in a large mixing bowl until evenly combined.
2
Add the 1 tsp oil, then add water 1 tablespoon at a time, mixing after each addition, until the dough comes together into a firm, smooth ball that is not sticky — you will likely need 5 to 6 tablespoons total. The dough should feel stiffer than bread dough and hold its shape without cracking.

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