Pappad

Method

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1. 1

   Heat the water over medium heat. Once it is hot, add the pappad khar and salt; bring to a boil and simmer until both dissolve completely.

2. 2

   Let the liquid cool, then strain it through a muslin cloth and set it aside.

3. 3

   Put half the flour in a separate vessel and keep the other half aside. Mix the cumin seeds, asafoetida, coarsely ground coriander and coarsely pounded peppercorns into the flour in the vessel.

4. 4

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

5. 5

   Set aside 100 g of the remaining (reserved) flour for dusting. Knead the dough, gradually blending in the rest of the reserved flour.

6. 6

   As the flour blends in, the dough lightens in colour and makes popping sounds as it is kneaded.

7. 7

   Once all the flour is in, divide the dough into pieces about the size of a large marble.

8. 8

   Dip each piece in mustard oil, then flatten it into a very small disc.

9. 9

   Dip each disc in the 100 g dusting flour and roll it on a floured board into a paper-thin disc about 6 inches in diameter.

10. 10

    Dry the pappads in the hot sun until firm and deep yellow. Store in an airtight container until needed.