I have been experimenting with a lot of different whole grains and gluten-free cooking lately. Since getting a Wondermill grainmill to participate in their Grain Mill Wagon Challenge, I have also been dabbling in grinding these different grains up. The thing is with a Wondermill you can grind up legumes as well as grain. I have wanted to try my hand at making pappadum (Indian lentil wafers) for some time now, but most recipes I found use ready made pappadum. Last weekend, I fired up the mill & ground a bag of lentils to give it a go, at making these gluten-free lentil wafers from scratch.
The process of making the pappadum crackers was quite time consuming, but my daughter surprisingly loved them. She grabbed a few while I was cleaning up, and chomped them right down. I was happy to see this because not only am I trying to limit gluten in her diet, but getting her to eat enough protein can be a difficult task. I will make these lentil wafers again, but in a much smaller batch.
- 1 lb. dry lentils
- 1/2 tsp Kosher salt
- 1/4 tsp cumin
- 1/4 tsp curry powder*
- 1/4 tsp ground pepper
- Grind the lentils in grain mill on pastry setting.
- Put all dry ingredients in bowl and mix.
- Gradually add 9-11 tbs of water, just enough to make dough stick, but a little crumbly.
- Make a small ball of dough between the size of a large marble & a golf ball.
- Place on floured surface, and press down with your hand, the flatten it out a bit.
- Roll out very thin with rolling pin. When you think it is thin enough, roll it out a bit thinner.
- Place the wafers on baking sheet and place under broiler.
- When parts start to brown flip over, and broil other side. This process goes very quickly, so watch closely.
Make a small batch to start, so you can gauge if your wafers are rolled thin enough. *Most recipes for pappadum do not have curry in them, just cumin. If you prefer to skip the curry, double up on the cumin, or get adventurous and toss in a different spice.