lentil wafers
Also known as: urad dal papad, papadum, pappadam, appalam
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Also known as: urad dal papad, papadum, pappadam, appalam
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, crunchy lentil wafers that are a staple in Indian cuisine. This guide shows you how to perfectly cook store-bought papadums by frying, roasting, or microwaving them in just a few minutes.
Crispy, crunchy, and irresistibly savory, these thin lentil wafers are deep-fried to golden perfection in minutes. The perfect accompaniment to any Indian meal, adding a delightful texture and flavor.
A quintessential Bengali comfort food, Papad Bhaja are crispy, golden-fried lentil wafers. Ready in minutes, this simple yet addictive snack or side dish offers a satisfying crunch that perfectly complements a traditional meal of dal and rice.
Crispy, sun-dried lentil wafers made from urad dal flour and spiced with black pepper and hing. A classic Indian accompaniment that's perfect for roasting or frying to enjoy with any meal. This recipe guides you through the traditional process of making these iconic crackers from scratch.
Yes, lentil wafers are generally healthy, especially when not deep-fried. They are a good source of plant-based protein and dietary fiber, which aids digestion and promotes satiety. They also provide essential minerals like iron, magnesium, and folate, important for blood production and energy metabolism.
Per 100g, lentil wafers contain approximately 326 calories and a significant 21g of protein. They are also very low in fat, with only about 1.5g per 100g, making them a protein-rich and relatively low-fat snack option when prepared without oil.
Lentil wafers can be a good snack for weight loss when prepared without deep-frying. Their high protein and fiber content helps promote satiety, keeping you feeling full longer and potentially reducing overall calorie intake. However, portion control is still important due to their calorie density.
Lentil wafers are naturally gluten-free as they are made from lentil flour. However, it's crucial to check product labels for certification to ensure there's no cross-contamination with gluten-containing ingredients during processing, especially for individuals with celiac disease or severe gluten sensitivity.
Yes, lentil wafers are typically vegan, as they are made from lentils, flour, and spices, without any animal products. Always check the ingredient list to confirm, as some specific brands might use non-vegan additives or processing aids.
Lentil wafers are commonly prepared by roasting them over an open flame, microwaving for a few seconds until crisp, or baking in an oven. They can also be deep-fried, but roasting or microwaving offers a healthier, lower-fat option that retains their crunch.
lentil wafers is a versatile ingredient found in cuisines around the world. With 326 calories per 100g and 21 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring lentil wafers with step-by-step instructions.
Browse recipes →Lentil wafers have a distinct savory, slightly earthy flavor from the lentils, often enhanced by added spices like cumin, black pepper, or chili. When cooked, they become very light, airy, crispy, and crunchy, making them a satisfying snack or accompaniment to meals.
Uncooked lentil wafers should be stored in an airtight container in a cool, dry place away from direct sunlight to prevent them from absorbing moisture and becoming soft. Once cooked, they are best consumed immediately to retain their crispness, as they can quickly become stale.
Uncooked lentil wafers typically have a long shelf life, often several months to a year, if stored properly in a sealed package in a cool, dry environment. Always refer to the 'best by' or 'expiration' date on the packaging for the most accurate information.
Yes, 'lentil wafers' is often another name for papadum (or pappad), a thin, crisp, disc-shaped food from the Indian subcontinent. They are traditionally made from seasoned dough of black gram (urad dal) flour, lentil flour, or other legume flours, and then dried.
