Misyo Pappad

Method

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1. 1

   Boil the water with the pappad khar and salt until both dissolve. Let the liquid cool, then strain it through muslin.

2. 2

   Divide the flour in half. Mix the red chilli (powder or coarsely ground), the coarsely pounded peppercorns, the coriander seeds and the asafoetida into one half.

3. 3

   Add enough of the khar water to make a stiff dough. Cover it and rest for a couple of hours.

4. 4

   Set aside 100 g of the remaining flour for dusting. Knead the dough, gradually blending in the rest of the flour. The dough lightens in colour and makes popping sounds as it is kneaded.

5. 5

   Divide the dough into pieces about the size of a large marble.

6. 6

   Dip each piece in mustard oil and flatten it into a small disc, then dip it in the reserved dusting flour.

7. 7

   Roll each into a paper-thin disc about 6 inches across.

8. 8

   Sun-dry the discs until firm and deep yellow with a reddish tinge. Store in an airtight container.