Reviewed : 8 Aug 2007
It looks hard, but there is a trick involved. You place 1/2 of the papad on the flame and the other 1/2 outside the heat. This way, when one side starts to cook, you can safely turn it around without burning your fingers. It still may require some practice.
A funny side story...in the olden days in India, prospective grooms used to "test" their would-be bride's cooking skills by asking them to roast a papad. If the papad came out perfectly (without being burnt), they passed the test! Aren't you glad we don't live in those times? :)
Hetal and Anuja