Grind 2 cups of poha. Mix with salt, chili powder, turmeric, and water to form a dough. Roll the dough thin and sun-dry for 2-3 days. Store in an airtight container. Fry or roast until crisp
Poha Papad
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Grind 1 cup soaked moong dal. Mix with salt, chili powder, and optional spices. Spread a thin layer on a greased tray and sun-dry for 2 days. Store in an airtight container
Moong Dal Papad
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Soak 1 cup sabudana for 6 hrs. Grind with salt, chili powder, and cumin. Spread a thin layer on a greased tray, sun-dry for 3 days, store in an airtight container, then fry or roast crispy
Sabudana Papad
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Soak urad dal overnight, and grind with salt, chili powder, and optional spices. Spread a thin layer on a greased tray, sun-dry for 2-3 days, store in an airtight container
Urad Dal Papad
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Grate the flesh of 2 large potatoes. Mix with salt, chili powder, and cumin. Spread a thin layer on a greased tray, sun-dry for 2 days, store in an airtight container
Image Source: Freepik
Aloo Papad
Mix 1 cup rice flour with water to form a dough. Add salt and cumin seeds. Roll thin discs, sun-dry for 2-3 days, and store in an airtight container
Rice Papadam
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Mix nachni flour with spices and water to form a dough. Roll out the dough thinly, cut into desired shapes, and sun-dry until crispy
Nachni Papad
Image Source: Freepik
Mix 1 cup wheat flour with 1/4 cup soaked moong dal, salt, chili powder, and turmeric. Knead into a dough and roll out into thin discs. Sun-dry for 2-3 days and store
Kurdai Papad
Image Source: Freepik
Chana Papad
Image Source: Freepik
Soak chana dal, grind into a coarse paste, mix with spices, flatten into thin discs, and sun-dry until crispy
Blend 2 cups of ripe mango pulp with sugar and cook until thick. Spread on a greased tray and sun-dry for 2 days. Cut and store in a container