Appalam

In a large mixing bowl, combine the Urad dal flour, Salt, Asafoetida, Black pepper, and Sodium bicarbonate. Mix thoroughly to ensure all dry ingredients are evenly distributed.

Gradually add Water, a small amount at a time, and knead the mixture into a very stiff and firm dough. The dough should be smooth and elastic. This step requires significant effort to achieve the correct consistency.

Cover the dough with a damp cloth and let it rest for at least 30 minutes to an hour. This allows the Urad dal flour to hydrate properly.