Pepper Poppadoms

Name: Pepper Poppadoms
Prep time: 1 d 2 h
Cook time: 1 d 2 h
Total time: 1 d 2 h
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons asafoetida (see note above); 0 teaspoons baking soda; 2 teaspoons coarsely ground black pepper; 12 servings Kosher salt; 1 Tbsp oil divided; 591 milliliters pound (about urad daal (black gram flour, see note above); 59 milliliters water; 1 teaspoons whole cumin seeds

Pepper Poppadoms might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 138 calories, 10g of protein, and 2g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. Only Head to the store and pick up asafoetida, baking soda, coarsely ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 26 hours.

Instructions

In a mixing bowl, combine black gram flour, cumin seed, baking soda, asafoetida, black pepper, and a large pinch of kosher salt.

Ingredients you will need

Black Pepper

Baking Soda

Kosher Salt

Asafoetida

Black Lentils

Cumin Seeds

All Purpose Flour

Equipment you will use

Mixing Bowl

Add half of water and work into mixture with hands. Gradually add more water until the dough just holds together. Gradually add the oil and knead into a very stiff dough. Cover and set aside for at least two hours.

Ingredients you will need

Dough

Water

Cooking Oil

Remove from bowl and knead with greased hands until it is very pliable, about 5 minutes. Using a tablespoon measure, divide into 12 to 15 small balls.

Equipment you will use

Bowl

Roll each ball into very thin rounds with a rolling pin on a lightly oiled surface. The rounds should be evenly thin and about 6 inches in diameter.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Space the dough rounds on rimmed baking sheets and dry in direct sunlight until totally dry, 24 to 48 hours. Alternatively, dry in the oven at the lowest possible heat for 4 to 6 hours, or in a dehydrator. Store the dry papads in an airtight container for up to 6 months. To serve, heat directly over an open flame or gas grill until lightly toasted. Alternatively, preheat broiler to high and broil until lightly toasted.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet