Urad Dal Papad Vadi

Step 1: Prepare the Batter

In a bowl, combine 1 cup gram flour, 1 tablespoon rice flour, 1 teaspoon coarsely crushed coriander and cumin seeds, 1 teaspoon sesame seeds, 0.5 teaspoon chaat masala, a little turmeric powder, a little asafoetida, crushed green chilies, ginger, and garlic paste, chopped coriander leaves, chopped spinach, 0.5 teaspoon salt, and 1 teaspoon cooking oil. Mix all ingredients thoroughly. Gradually add water, little by little, to form a thick, spreadable batter. Ensure the batter is not too runny.

Step 2: Prepare Steamer Plate

Grease a perforated steamer plate or a steel strainer generously with oil. This will prevent the papad layers from sticking during steaming.

Step 3: Assemble the Layers

Place one urad dal papad on the greased plate. Evenly spread a layer of the prepared thick batter over the entire surface of the papad. Carefully place a second papad on top of the batter layer and spread another even layer of batter. Repeat this process with the third papad and the remaining batter.

Step 4: Garnish and Steam

Sprinkle some sesame seeds on the top layer of the batter (this step is optional but adds flavor and visual appeal). Place the assembled papad layers into a pre-heated steamer with boiling water. Cover the steamer and steam on medium flame for 10-15 minutes, or until the batter is cooked through and firm to the touch.

Step 5: Cool and Cut

Carefully remove the steamed papad layers from the steamer and let it cool down completely. Once cooled, it will easily detach from the plate. Using a knife (you can lightly oil the knife if it sticks), cut the steamed papad into desired shapes, such as squares or triangles.

Step 6: Deep Fry the Vadis

Heat cooking oil in a pan for deep frying. Test the oil temperature by dropping a small piece of vadi; it should be medium hot. Add the cut vadis to the hot oil, ensuring not to overcrowd the pan, so they fry evenly.

Step 7: Fry Until Crispy

Fry the vadis on medium flame, flipping them occasionally, until they turn golden brown and become crispy on both sides. Once crispy, remove them from the oil using a slotted spoon and drain any excess oil on paper towels.

Step 8: Serve

Serve the crispy, layered urad dal papad vadis hot as a delicious snack. These can be enjoyed on their own without any additional sauces.

• Keep the batter thick for easy spreading on papads.

• Grease the steaming plate well to prevent sticking.

• Do not overcrowd the pan while deep frying for even crispiness.

• The steamed vadis can be prepared in advance, stored in the fridge for 4-5 days, and deep-fried just before serving.

• Use moong dal papad instead of urad dal papad.

• Add finely chopped cabbage or grated carrots to the batter.

• Shallow fry instead of deep frying for a healthier option.

• Adjust spice level by changing the amount of green chilies and red chili powder.