Moong Dal Papad You can roast them or deep fry them, these papads are winners This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Jul 2018 in Recipes Course New Update Main Ingredients Split skinless green gram (dhuli moong dal) flour, Split skinless black gram (dhuli urad dal) flour Cuisine Indian Course Snacks and Starters Prep Time 2-3days Cook time 6-10 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Moong Dal Papad 1 cup Split skinless green gram (dhuli moong dal) flour 1/2 cup Split skinless black gram (dhuli urad dal) flour 1/2 tablespoon Papad khar to taste Salt 1/4 teaspoon Asafoetida (hing) 1 tablespoon Black peppercorns 2 tablespo as required Oil Method Heat ¾ cup water in a non-stick pan, add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and set aside to cool. Coarsely crush peppercorns in a mortar with a pestle. Mix together green gram flour, black gram flour and coarsely crushed peppercorns in a bowl. Add papad khar water and knead. Add 2 tablespoons oil and knead. Add some more oil and knead to a stiff dough. Add some more oil and pound for 6-8 minutes. Stretch with hands. Divide into equal portions, cover with a muslin cloth and set aside for 2-3 hours. Dust portions with some black gram flour and roll out into thin papads. Spread the papads on a sheet and sundry, turning sides, for 2 days. Roast and serve. #Black peppercorns #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article