luisa_calif
Well-known member
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ISO: ISO: recipe for making pappadums from scratch.
- Thread starter luisa_calif
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luisa_calif
Well-known member
I found this myself...so where do I find hing, or what can I sub?
Urad Dal Papadam with Pepper
1 kilo urad dal flour
100 grams salt
50 grams ground black or white pepper
1/2 tsp hing
500 grams water
Mix the Hing and pepper with the Urad Dal flour. Lightly roast the
salt. Boil 500 grams water with the salt. Let it cool to room
temperature. Pour this water, a little at a time, in the Urad Dal
Flour mixture and make a very stiff (hard) dough. (Dough maker may
be used.) Put his dough in a big Mortar and Pestle (told you, it
is not easy!). Pound the Pestle on the dough in the Mortar until
it has elastic like consistency. Test it by rolling out a small
piece. Divide the dough into 6 parts. Roll them out on a board and
cut it into 1 inch pieces. Then put all the pieces in a bowl and
cover the bowl. Taking one piece at a time, roll them out on an
aluminium rolling board. Put them in direct sunlight to dry. Once
they are dry and crispy, store them in an air tight container. To
serve them, Zap them in a microwave, or fry them in oil or roast
them on a low flame!
To make Pappadam from scratch is not easy. I would suggest you buy
them ready made from an Indian store and then either zap them in
the Microwave or fry them in oil or just plan roast them over a
low flame on the stove. BUT for those adventurous souls here it
is!
Urad Dal Papadam with Pepper
1 kilo urad dal flour
100 grams salt
50 grams ground black or white pepper
1/2 tsp hing
500 grams water
Mix the Hing and pepper with the Urad Dal flour. Lightly roast the
salt. Boil 500 grams water with the salt. Let it cool to room
temperature. Pour this water, a little at a time, in the Urad Dal
Flour mixture and make a very stiff (hard) dough. (Dough maker may
be used.) Put his dough in a big Mortar and Pestle (told you, it
is not easy!). Pound the Pestle on the dough in the Mortar until
it has elastic like consistency. Test it by rolling out a small
piece. Divide the dough into 6 parts. Roll them out on a board and
cut it into 1 inch pieces. Then put all the pieces in a bowl and
cover the bowl. Taking one piece at a time, roll them out on an
aluminium rolling board. Put them in direct sunlight to dry. Once
they are dry and crispy, store them in an air tight container. To
serve them, Zap them in a microwave, or fry them in oil or roast
them on a low flame!
To make Pappadam from scratch is not easy. I would suggest you buy
them ready made from an Indian store and then either zap them in
the Microwave or fry them in oil or just plan roast them over a
low flame on the stove. BUT for those adventurous souls here it
is!
I could find anything in Indian cookbooks I have, but found a couple of links---
title should read can not find-sorry
http://www.uni-graz.at/~katzer/engl/Feru_ass.html
and
http://ayurvedayogashop.com/lg-hing-asafoetida-powder-p-144.html
and
http://www.culinarycafe.com/Ingredient_Glossary-h.html
Sounds like quite a project! Have you used this before? Can't remember if you are near a city, but it might be in an Indian market. or order from the second link? Sounds like garlic could be used?
title should read can not find-sorry
http://www.uni-graz.at/~katzer/engl/Feru_ass.html
and
http://ayurvedayogashop.com/lg-hing-asafoetida-powder-p-144.html
and
http://www.culinarycafe.com/Ingredient_Glossary-h.html
Sounds like quite a project! Have you used this before? Can't remember if you are near a city, but it might be in an Indian market. or order from the second link? Sounds like garlic could be used?
Hing=asafetida. IMO "fetid" is right! I bought some once, and it made the kitchen smell like
cat pee. Since then, I've always just omitted it. Cook's Thesaurus (see link) suggests substituting garlic powder or onion powder.
http://www.foodsubs.com/SpiceInd.html#asafoetida%20powder
cat pee. Since then, I've always just omitted it. Cook's Thesaurus (see link) suggests substituting garlic powder or onion powder.
http://www.foodsubs.com/SpiceInd.html#asafoetida%20powder
luisa_calif
Well-known member
I definitely will be leaving that stuff out. Another name is (Really) Devil's Dung....a tip-off!