A process for the preparation of flat papads from cereals and pulses

In the present invention, an improved process for the preparation of flat and pliable dried papads has been described. This ready-to-fry/process product can be prepared from cereal and/or pulses flours. The specific advantage of the product lies in the uniform flat surface and pliable characteristics of the dried finished product that is easy for packing, handling and transportation that is highly desirable for the commercial success by using additives. The improved process thereby prevents from curling of thin papad surfaces and breaking during storage that frequently happens with papads prepared by conventional method. The additives used are sorbitol, glycerol, propylene glycol or a mixture thereof in the range of 0 to 10%.