- Oil for frying (optional, if frying instead of roasting)
### Instructions:
1. **Prepare the Dough:**
- In a large mixing bowl, combine urad dal flour, baking soda, salt, and any optional spices like black pepper and cumin seeds.
- Gradually add water, a little at a time, and knead the mixture into a stiff dough. The dough should be firm but pliable.
2. **Roll Out the Papadum:**
- Divide the dough into small, marble-sized balls.
- Using a rolling pin, roll each ball out on a clean, dry surface to form very thin circles. The thinner the papadum, the crispier it will be.
- If the dough sticks to the rolling pin or surface, you can dust it lightly with some flour.
3. **Dry the Papadum:**
- Lay the rolled-out papadum on a clean cloth or parchment paper.
- Let them dry in the sun for a few hours, or you can use an oven set to a very low temperature (around 150°F or 65°C) to speed up the drying process. The papadum should be completely dry and brittle.
4. **Cook the Papadum:**
- **To Fry:**
- Heat oil in a deep frying pan over medium-high heat.
- Once the oil is hot, carefully slide one papadum into the oil. It should puff up immediately.
- Fry for a few seconds on each side until crisp and golden.
- Remove with a slotted spoon and drain on paper towels.
- **To Roast:**
- Preheat a skillet or griddle over medium-high heat.
- Place one papadum on the skillet and cook for a few seconds on each side, pressing down with a spatula to ensure even cooking. The papadum will puff up and become crispy.
- Remove from the skillet once cooked.
5. **Serve:**
- Serve the papadum immediately as a snack or accompaniment to your meal. They can be enjoyed plain or with chutneys and dips.
### Tips:
- **Consistency:** Ensure the dough is stiff but pliable. Too much water will make it hard to roll out thin papadum.
- **Even Rolling:** Try to roll out the papadum as evenly and thinly as possible for the best texture.
- **Storage:** Store any leftover dried, uncooked papadum in an airtight container for future use.
