Indian lentil crackers

Although my experiment was a failure, I've definitely made some discoveries. Making papads or pappadam at home is interesting but I've found surprisingly little amount of information on how to make them fresh. You can buy them at the Indian grocery but my attempts to fry, or microwave the pre-packaged kind have always ended in smoke and tears.

Urad Dal flour (lentil flour- gluten free)
baking soda
salt
flavor (cumin, garlic, curry and chilis are all popular but you can add whatever you like)

Mix together reasonable amounts of each ingredient and add water to make a hard dough. This dough requires a lot of kneading. So knead it. Roll like your making a clay snake, then cut into small balls.

THEN <--- and here's where I messed up

Set them out to dry in the hot sun. So all I need to do is wait for some nice weather... in Oregon. Awesome. Once dries they'll last for approximately 6 months, you can top them like nachos too!