Pescatarian Papadum
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Learn more →Ingredients
4 servings
- 1 cup urad dal flour (black gram flour)
- ¼ tsp baking soda
- ½ tsp cumin seeds
- ½ tsp coarsely ground black pepper
- ½ tsp salt
- ¼ tsp asafoetida (hing)
- 1 tsp neutral oil (such as vegetable 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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