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The process of making papad involves several steps, including preparation of the dough, rolling it into thin discs, drying, and then frying or roasting. Here’s a general overview of the process:

Preparing the Dough:

Urad dal (black gram lentils) is soaked in water for several hours or overnight to soften.
After soaking, the dal is drained and ground into a smooth paste using a grinder or food processor.
Spices such as cumin seeds, black pepper, asafoetida (hing), salt, and sometimes red chili powder are added to the ground dal paste. Oil and water are also added to form a smooth, pliable dough.
The dough is kneaded thoroughly to ensure that all the ingredients are evenly distributed.

Rolling the Dough:
Small portions of the dough are taken and rolled into balls.
Each ball of dough is then flattened and rolled out into thin, circular discs using a rolling pin. The discs should be thin and uniform in thickness.

Drying the Papad:
The rolled-out papad discs are carefully transferred onto clean, dry cloths or trays.
These trays are then placed in a well-ventilated area, such as under the sun or in a warm, dry room, to allow the papads to dry naturally.
During the drying process, the papads shrink slightly and become firm and crisp.

Frying or Roasting:
Once the papads are completely dry and firm, they are ready to be fried or roasted.
To fry the papads, they are deep-fried in hot oil until they puff up and turn golden brown. Excess oil is drained, and the fried papads are allowed to cool on paper towels.
Alternatively, papads can be roasted over an open flame or on a hot griddle until they are crisp and lightly browned on both sides. They are then removed from the heat and allowed to cool.

Storage:
Once cooled, the papads are stored in an airtight container to maintain their crispness and freshness.
The entire process requires skill and precision to ensure that the papads are rolled out thinly and evenly dried to achieve the desired texture and flavor.