Homemade clothing methods

 Homemade papad chutney

Making papad at home is a fun and rewarding process. Here's a basic recipe for homemade papad: 

Ingredients: 

• 1 cup urad dal (black gram dal) 
• 1/4 cup rice flour 
• 1/4 teaspoon asafoetida (hing) 
• 1/2 teaspoon cumin seeds 
• 1/2 teaspoon black pepper (coarsely crushed) 
• Salt to taste 
• Oil for deep frying 
• Water (for kneading) 

Instructions: 

• Preparation of Urad Dal: Rinse the urad dal thoroughly and soak it in water for about 3-4 hours or until it becomes soft. 
• Drain and Grind: Drain the soaked urad dal and grind it into a smooth paste. You can add a small amount of water if needed, but try to keep the consistency thick. 
• Mixing Ingredients: In a mixing bowl, combine the ground urad dal paste, rice flour, asafoetida, cumin seeds, coarsely crushed black pepper, and salt. Mix these ingredients together thoroughly to form a dough. The dough should be smooth and not too sticky. You can adjust the consistency by adding more rice flour if necessary. 
• Rolling Papads: Take a small portion of the dough and roll it into a ball. Place it on a clean, dry surface, and using a rolling pin, flatten it into a thin, round papad. You can use a plastic sheet or parchment paper to roll the papad to prevent sticking. 
• Drying: Place the rolled papads on a clean, dry cloth or plastic sheet and let them dry in the sun for a day or until they are completely dry and crisp. This process can take anywhere from 1 to 2 days, depending on the weather and sunlight. 
• Frying: Once the papads are dried, they are ready to be fried. Heat oil in a deep frying pan. When the oil is hot, gently slide in the papad one at a time. Fry them until they puff up and become golden brown. This usually takes just a few seconds. Be careful not to overcook them, as they can become too crispy. 
• Drain and Serve: Remove the fried papads from the oil and place them on paper towels to drain any excess oil. Let them cool completely before serving. 
• Storage: Once the papads have cooled down, store them in an airtight container to maintain their crispiness. 

Enjoy your homemade papads with chutney, pickles, or as a crispy snack on their own!