Papad Flour

9 Feb

Appadala Pindi


Moong Dal 1 kg
Urad Dal 1 1/4 kg
Very Hot Dried Chiles/ Seema Mirapakaya 25 gms
Asafoetida a big pinch
Oil 1 tbsp
Salt to taste

Method of preparation:

Use a grain mill to grind moong dal, urad dal and red chiles into fine powder.
Better to spread the dals under sun for easy grinding.
Store the powder tight in a container for further use.

Take 1 cup of powder into a mixing bowl.
Add asafoetida and salt and mix into a tight dough using minimum water.
At end add the oil and roll into small balls.
Serve with hot rice and ghee.
The dough/ appadala pindi keeps in refrigerator for few days.

Notes: Papad, is made with this dough, which is rolled into flat circles and dried under sun.

6 Responses to “Papad Flour”

  1. Pooja V February 9, 2008 at 1:23 pm #

    I can stil remember drying papad on the roof of our house. As a child it was great fun. I can really smell your papad. Thanks :).

  2. sudha February 10, 2008 at 11:41 am #

    Hi, very happy to see appadala pindi….. myself and my father very fond of this dish….. Many thanks for reminding this recipi…. can you please suggest any grain mill I live in USA….I’ve been plaaning to buy this but I don’t have any idea…..
    Thank u so much again…….

  3. Anonymous February 11, 2008 at 9:19 am #

    great….. i somehow thought there is only a secret community who like appadala pindi…… we usually get the flour from India and mix it here, I love to eat it every day…with steaming hot rice….. yummyyyyyyyyy

  4. priya March 16, 2008 at 5:39 am #

    a feast to my eyes…………………have to wait till i go to india to feast my stomach!!!

  5. Praveen Kashyap March 16, 2008 at 9:16 pm #

    oh my goodness!!! nidhra poyina pulini leparu kadha ee papad flour choopinchi paduko nivva kunda chesaru….. i dont accept this… i need this papad flour at any cost…………..

  6. kanya anand October 28, 2009 at 10:23 pm #

    appadala pindi i like it verymcuh. its tooo tempting…

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