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By Jeffrey Alford and Naomi Duguid
Published 2005
Crispy waferlike breads made from a paste of cooked dal, commonly urad dal, that is spread into thin disks and then dried. They are widely sold in South Asian groceries. They must be fried or toasted or grilled briefly before serving. See the recipe.
ยฉ Jeffrey Alford and Naomi Duguid 2005 All rights reserved. Published by Artisan Books.
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