Soak horse gram and rice in water separately for about 3 hours or overnight. Drain the water from horse gram, add half cup of fresh water and pressure cook it for 3 whistles and in simmer for 5 minutes.

When the horse gram cools down to room temperature, add it to mixer jar and grind it to fine puree. Include some water for ease of grinding.

Next drain the water off from soaked rice and grind that also to fine puree adding half cup of water. In a heavy bottom yok add both horse gram and rice purees. Combine them well to dosa batter consistency. You can add little water if needed.

Meanwhile powder red chilly, salt, cumin and curry leaves together and add it to the above mixture.

Next heat the wok containing papad batter with constant stirring. As the batter gets cooked, it thickens and forms lump of dough. When the dough is thick enough to shape a ball out of it, switch off the flame.

When your palm can bear the heat of dough, make lemon sized balls. Keep oil greased polythene sheet over the papad making press with a dough ball and cover it with one more polythene sheet. Then press to get evenly rolled papad.

Transfer the rolled papad from polythene sheet to a clean cotton cloth. Repeat the process till the dough gets over. Sun dry these papad for at least 3 to 4 days or till they are absolutely moisture free.

As papad dry up, store them in airtight container and deep fry them as needed to relish it as side with your favorite rice.

You can skip soaking horse gram and pressure cook directly with enough water. You may have to cook little more in that case.

Grind rice very finely and it should be very thin too.

When you mix rice batter with horse gram puree, the consistency should be like dosa batter. So adjust water accordingly.

These papad don't stick over cloth, you can easily remove them as they get dried up.