Mix and dry grind the cleaned dals to flour. To it, add pepper and asafoetida. Keep aside.
Boil water in a big pan. To boiling hot water, add saji khar and salt. Let it boil for 3-4 minutes. Switch off the flame. Allow the water to cool completely.
Take the top water and strain it.* Use this water as needed, to bind a stiff dough.
Pound the dough with a pestle till the dough is soft and pliable. Keep applying little oil to the dough. It should be smooth and of rolling consistency.
Divide the dough into 3 portions.
Make each portion into a long cylindrical roll.
Cut each roll into equal sized slices with a thread.
Lightly rub oil on the dough portions to avoid stickiness. Roll little thicker papads of equal size.
With a lightly oiled knife, cut papad into equal strips or diamond shapes.
The wastage can be used to make buttons and strings. Roll very small balls. Flatten them or roll into strings.
Dry and store as papads. Use as accompaniments.
Fry, few papad shapes in hot oil. Drain and sprinkle the spices to individual taste. Cool and store in an airtight container.
Additional Note:
Papad should be fried in less oil or fried last, as oil turns black.