Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Moong Dal Papad is a healthy snack option when roasted or air-fried, as it is high in plant-based protein and fiber while being very low in fat. It provides essential minerals like iron and magnesium, though it should be eaten in moderation due to its sodium content.
Moong Dal Papad is quite protein-dense for a snack, containing approximately 22g of protein per 100g. This makes it an excellent supplementary protein source for vegetarian and vegan diets.
While moong dal itself is naturally gluten-free, some commercial brands may add a small amount of wheat flour or use asafoetida (hing) that contains wheat. Always check the ingredient label to ensure it is certified gluten-free if you have an intolerance.
Yes, it can be a weight-loss-friendly snack if you roast or microwave it without oil, as it is low in calories and high in protein which promotes satiety. Avoid deep-frying it, as this significantly increases the fat and calorie count.
Yes, Moong Dal Papad is typically vegan. It is made from lentil flour, water, salt, and spices like black pepper or cumin, with no animal-derived ingredients used in the traditional recipe.
The healthiest methods are roasting it over an open flame using tongs for a smoky flavor or microwaving it for 30-60 seconds until it puffs up. You can also deep-fry it in hot oil for a richer, crispier texture, or air-fry it for a middle-ground option.
Yes, papads generally contain a high amount of salt and alkaline salts (sajji khar) used for preservation and crispiness. People with hypertension or those on low-sodium diets should limit their intake.
Moong Dal Papad is a versatile ingredient found in cuisines around the world. With 350 calories per 100g and 22 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the snack category with complete nutrition information.
View all snack →Discover 1 recipes featuring moong dal papad with step-by-step instructions.
Browse recipes →Uncooked papads should be stored in a cool, dry place inside an airtight container to prevent them from absorbing moisture. If they become damp, they will not crisp up properly when cooked; they can usually last for 6-12 months if kept dry.
No, you should not eat Moong Dal Papad raw. The dough is made of raw lentil flour that has been sun-dried but not cooked; eating it raw can cause indigestion and does not provide the intended crunchy texture.
It has a savory, earthy, and slightly nutty flavor characteristic of moong lentils. Most varieties are seasoned with black peppercorns or cumin, giving it a spicy kick and a fragrant aroma once toasted.