Food historian K.T. Achaya, in his book A Historical Dictionary of Indian Food, revealed that ancient people used to make papad from urad dal, lentils, and gram dal. These pulses were ground ...

Papad, a crispy salty, spicy accompaniment has a special place in Indian cuisine. Moong dal, urad dal, Chana dal, rice, sago, ...

Served with pickles, yoghurt, or papad, Urad Dal Khichdi is a heartwarming dish that showcases simplicity at its best. A ...

Making rice papad is easier than it seems, and the right technique can make all the difference. Crispy, crunchy papads are a delight to eat. They are a popular snack in India, often served as a side ...