Add the dal in a mixer jar and grind it into fine powder.. sieve it well..

Add salt and baking soda mix well.. Bind together to form a very hard dough adding boiled and cooled water.

Cover and keep aside for 2 hours at least. Apply little oil knead the dough by hammering wirh a heavy pestle to make the softer dough.

Divide the kneaded dough into two parts and knead one with pepper and keep the other plain.

Roll out each ball on a rolling board with the help of rolling pin in a circular movement. Cut into circle shape using cookies cutter.. Apply oil if papad tends to stick on rolling board.

Dry the papad in direct sunlight or under fan also. Remove from sunlight as soon as they are dry enough otherwise they tend to crack. Stores in airtight container. It is kept stays good for 6 months at room temperature

When you require roast direct flame or deep fry also.

Now ready to serve...