Step 1: Grind Rock Salt

Take 2 tablespoons of rock salt and grind it finely using a mixer grinder. Transfer the ground salt to a large mixing bowl.

Step 2: Prepare Spice Mixture

To the bowl with ground salt, add approximately 1/4 teaspoon of hing (asafoetida), 1/2 teaspoon of baking soda, and 5 tablespoons of red chili powder (adjust to your spice preference). Add a small amount of water and mix well to dissolve the spices and form a paste.

Step 3: Add Urad Dal Flour

Add 3/4 seer (approximately 750g) of urad dal flour to the spice mixture in the bowl.

Step 4: Incorporate Raw Mango Paste

Add 3-4 tablespoons of the raw mango paste (Maavina Hindi) to the flour mixture. This paste is made by cutting raw mangoes, mixing them with salt, letting them sit for a day, and then grinding them into a paste.

Step 5: Initial Dough Kneading

Gradually add water to the mixture and begin kneading the dough. Continue kneading until it forms a cohesive mass.

Step 6: Final Dough Kneading with Oil

Add 2 tablespoons of coconut oil to the dough. Continue kneading vigorously until the dough becomes very soft and smooth, similar to the consistency of chapati dough.

Step 7: Rest the Dough

Divide the prepared dough into 2-3 manageable portions. Cover these portions with a damp cloth and let them rest for at least 30 minutes to allow the dough to soften further.

Step 8: Pound the Dough

Take one portion of the rested dough and place it on a clean cutting board. Use a wooden pestle to pound the dough repeatedly, folding it over itself. This process helps to make the papads soft and crispy. Repeat for all dough portions.

Step 9: Roll and Cut Dough Log

After pounding, roll the dough portion into a long, even log. Using a knife, cut the log into small, medium-sized pieces, each suitable for rolling into an individual papad.

Step 10: Roll Out Papads

Take one small dough piece, dust it lightly with urad dal flour, and roll it out into a thin, round papad using a rolling pin. Ensure the papad is rolled thinly and evenly to prevent tearing. Repeat for all dough pieces.

Step 11: Sun-Dry the Papads

Place the rolled papads on a clean mat or cloth in direct sunlight. Allow them to dry for a minimum of 3-4 days, turning them occasionally, until they are completely dry, brittle, and have changed color.

Step 12: Roast a Papad (Optional Serving Method 1)

To enjoy a roasted papad, place a completely dried papad on a wire rack over a stove burner. Roast it over medium heat, turning frequently with tongs, until it puffs up and becomes crispy. Be careful not to burn it.

Step 13: Brush with Coconut Oil (Optional)

Once roasted, you can optionally brush the papad with a thin layer of coconut oil for an enhanced flavor. This is a popular way to enjoy them with coffee or tea.

Step 14: Deep Fry a Papad (Optional Serving Method 2)

Alternatively, to deep fry a papad, heat oil in a pan. Carefully place a dried papad into the hot oil. It will puff up quickly. Flip it once and fry until it is golden brown and crispy. Remove and drain any excess oil. This method is great for serving with rice and curries.

• The raw mango paste (Maavina Hindi) adds a unique tangy flavor and helps preserve the papads for a long time (even years).

• Thoroughly knead the dough with coconut oil to ensure the papads are soft and crispy after cooking.

• Sun-dry the papads for 3-4 days until they are completely dry and brittle for best results and long-term storage.

• Pounding the dough with a wooden pestle helps achieve a soft and crispy texture.

• Papad can be made using a puri/chapati press if rolling is difficult.