Homemade Poppadoms

In a large bowl, mix the urad dal flour, salt, and any optional spices if using.

Gradually add water to the flour mixture, kneading until you form a firm and smooth dough.

Divide the dough into small balls, about the size of a marble.

On a lightly floured surface, roll each ball into a very thin disc, as thin as you can manage.

Place the rolled discs on a clean, dry cloth and let them dry in the sun for a few hours, or until they are completely dry and brittle.

Heat oil in a deep frying pan over medium-high heat. Once hot, fry the dried discs one at a time until they puff up and turn golden brown. This should take about 10-20 seconds per poppadom.

Remove from the oil with a slotted spoon and drain on paper towels.

Serve immediately or store in an airtight container once cooled.