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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Urad Dal Appalam is a nutritious snack option as it is high in plant-based protein and dietary fiber. However, its healthiness depends largely on the preparation method; roasting or microwaving is significantly healthier than deep-frying in oil.
Urad Dal Appalam is quite protein-dense for a snack, providing approximately 22g of protein per 100g. This makes it an excellent supplementary protein source for vegetarians and vegans.
Yes, Urad Dal Appalam is naturally gluten-free because it is made from black gram (urad dal) flour. It is a safe crispy alternative for individuals with celiac disease or gluten sensitivities, though you should always check the label for cross-contamination risks.
Most Urad Dal Appalams are vegan as they consist of lentil flour, salt, water, and spices. Some varieties may use asafoetida (hing) which is occasionally processed with wheat, but the core ingredients are entirely plant-based.
It can be included in a weight loss diet if consumed in moderation and prepared without oil. Roasting or microwaving keeps the fat content low (around 2g per 100g), while providing fiber that helps you feel full longer.
You can microwave them for 30 to 60 seconds until they expand and become crisp, or roast them directly over a low gas flame using tongs. These methods provide the same crunch as frying but without the added calories from fat.
Beyond protein, it provides essential minerals like iron and magnesium, which are vital for energy production and bone health. The high fiber content also aids in smooth digestion and helps regulate blood sugar levels.
Urad Dal Appalam is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 22 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the processed snack category with complete nutrition information.
View all processed snack →Discover 1 recipes featuring urad dal appalam with step-by-step instructions.
Browse recipes →Store uncooked appalams in an airtight container in a cool, dry place. Exposure to moisture will make them soggy and prevent them from crisping up properly; if they do get damp, sun-drying them for an hour can restore their quality.
Yes, appalams typically contain a fair amount of salt and sodium bicarbonate (papad khar) for preservation and texture. Individuals on low-sodium diets or with hypertension should monitor their portion sizes carefully.
When stored in a dry, airtight environment, uncooked appalams can last for 6 to 12 months. Once cooked, they are best consumed immediately, as they tend to lose their crispness and become chewy within a few hours.