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Papads are the most popular adjuncts in the Indian diet. About 95% of the production of papad in the country is prepared at household level or in cottage scale, by traditional method using rolling pin for rolling the dough. This is time consuming and laborious.
The preparation of papad consists of dough making using pulse flour (preferably urad dhal), salt, carbonates, farinaceous material and water. The dough is kneaded made into small balls and pressed into 1 mm thickness using the above papad press. The pressed circular shaped papad is dried to 14-15% moisture level. The above process can easily be done at village level as it involves low investment. One can have 2 papad presses for having a working capacity of 50 kg/day.
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