Horse bean flour / Split Black Bean Flour – 1 kg.
Cumin seeds – 2 tblsp.
Peppercorns – 2 tblsp.
Dry Whole Coriander seeds – 2 tblsp.
Asafoetida – ¼ tsp.
Salt – 2 tblsp.
Pappad Khar – 2 tblsp.
Water – ½ litre
Mustard oil – 25 ml.
Heat half a litre of water on a medium flame. When hot, add pappad khar and salt and bring the mixture to a boil. Cook for some more time till the salt and the pappad khar are totally dissolved.
Allow the above mixture to cool and then strain it through a muslin cloth. Keep aside.
In a separate vessel, place half the flour. Set aside the other half. In the vessal add cumin seeds, asafoetida, coarsely ground dry whole coriander seeds and coarsely pounded peppercorns. Mix thoroughly.
Add enough pappad khar water to the above mixture to form a stiff dough. Cover the dough with a lid or a muslin cloth a keep aside for a couple of hours.
Of the remaining half flour, keep aside 100 gms. to be used for dusting. Take the dough and start kneading it and at the same time start blending in the remaining flour.
When the flour is blended in the dough while kneading it, the colour of the dough will turn lighter and popping sounds will come when the dough is kneaded.
Blend in the entire remaining flour in the dough. When done, divide the dough into small pieces the size of a large marble.
Dip each piece into mustard oil and then press the dough into the size of a very small disc.
After dipping each piece in the mustard oil, place it in the 100 gms. flour kept aside for dusting. Roll each piece into paper thin disc about 6” in diameter on a floured board.
Place the rolled out Pappads in the hot sun to dry. When dried, they will be firm in texture and deep yellow in colour. Store the sun dried Pappads in an airtight container and use as required.