Dal papad is something we always relish with our meals. A papad is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough .The crunchy papad is made from moong dal flour and urad dal flour along with some desi spices too. Munch over these papads along with your meals. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea in supper.
We usually make it at our home and this time I also helped my grandma and mother and we ended manking almost 400 papads of 5 kg within one day . I have shared some pictures of the process .
Urad dal flour
Moong dal flour
Papad are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack vs meal accompaniment. In certain parts of India, papad which have been dried but not cooked are used in curries and vegetable dishes.
Papad are called appalam in Tamil Nadu, pappadum in Kerala, appadam in Andhra/Telangana, happala in Karnataka, and papad in other parts of India.
Make it big
Papad are mainly made in Rajasthan and Maharastra in the north. In the south, Kerala, Madurai district in Tamil Nadu, Kanchipuram, and Chennai are major pappad or appalam manufacturers.