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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a strictly airtight container in a dry environment, they can last for 6 to 12 months.
Freezing is not recommended as it introduces moisture which can make the wafers soggy and prevent them from expanding when cooked.
Look for wafers that are uniform in color, free from dark spots or mold, and are completely brittle/dry to the touch.
Yes, corn flour is naturally gluten-free, making these a safe snack for those with celiac disease or gluten sensitivity.
Rice papads, potato wafers, or lentil-based papadums are the best substitutes depending on the desired texture.
You can roast them directly over a low gas flame using tongs, or place them in a microwave for about 45 seconds until they puff up.
This usually happens if the oil isn't hot enough or if the wafers have absorbed moisture from the air.
They are a moderate-calorie snack. Roasting them makes them much healthier than frying, as it avoids added fats.
Yes, they can be crushed and used as a crunchy topping for salads, or served as 'Masala Papad' with chopped onions and tomatoes.
sun-dried corn flour wafers is a versatile ingredient found in cuisines around the world. With 348 calories per 100g and 7.2 grams of protein, it's a nutritious addition to many dishes.
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