Udadache Papad are black gram crisps that are slightly tedious and time-consuming to prepare at home, but make for an enjoyable accompaniment with common Maharashtrian cuisine. The dough is made of black gram, salt, pepper and papad khar (alkaline salt). After the dough is kept overnight, bits of it are stretched well, rolled into flat papads and then sun-dried for 1-2 days. These sun-dried papads are then fried or roasted, before they can be served as an accompaniment.
© Pravin Masalewale, 2020