Soak the yellow moong dal in enough water for 30 minutes. Drain well.

Combine the yellow moong dal and blend in a mixer to a coarse paste.

Transfer the paste into a deep bowl, add all the remaining ingredients and knead into a semi-stiff dough using 1 to 2 tbsp of water if needed.

Cover the dough with a samp muslin cloth and keep aside for 5 minutes.

Divide the dough into 4 equal portions.Roll a portion of the dough into a 225 mm. (9”) diameter thin circle using a little whole wheat flour for rolling.

Cut into 6 equal circles using a cookie cutter or vati of approx. 37 mm. (1½“) to 50 mm. (2”) diameter in size.

Repeat steps 6 and 7 to make more circles. Keep doing till the dough is over and you will get 36 circles in total.

Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.

Cook 6 circles on it at a time, while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides.

Repeat steps 8 to 9 to cook 30 more papadis.
Cool completely and store in an air-tight container. Use as required.