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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Urad Dal Pappadam is a good source of plant-based protein and dietary fiber, which aids digestion. However, its health profile depends on preparation; deep-frying significantly increases the fat and calorie content, so roasting or microwaving is a healthier choice.
Urad Dal Pappadam is relatively high in protein for a snack, containing approximately 18g of protein per 100g. This protein comes from the urad dal (black gram) used as the primary ingredient.
Most Urad Dal Pappadams are vegan as they are primarily made from lentil flour, salt, and spices. However, you should check the label for ingredients like ghee or certain spice blends that might occasionally contain animal-derived additives.
While urad dal is naturally gluten-free, many commercial pappadams use asafoetida (hing), which often contains wheat flour as a carrier. Additionally, cross-contamination can occur during processing, so look for a certified gluten-free label if you have celiac disease.
No, Urad Dal Pappadam is not keto-friendly. It contains approximately 55g of carbohydrates per 100g, which is too high for a standard ketogenic diet that requires very low carb intake.
You can roast them over an open gas flame using tongs for a smoky flavor, or place them in a microwave for 30 to 60 seconds until they expand and become crisp. Both methods are excellent low-fat alternatives to deep-frying.
It has a savory, earthy, and slightly nutty flavor characteristic of black gram lentils. Depending on the brand, it is often seasoned with black pepper, cumin, or chili, providing a spicy and salty kick with a very light, crunchy texture.
Urad Dal Pappadam is a versatile ingredient found in cuisines around the world. With 450 calories per 100g and 18 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 urad dal pappadam with step-by-step instructions.
Browse recipes →Store uncooked pappadams in a cool, dry place inside an airtight container. Moisture is their biggest enemy; if they absorb humidity, they will become rubbery and won't crisp up properly when cooked.
Uncooked pappadams typically have a shelf life of 6 to 12 months when stored in a dry, airtight environment. Once cooked, they should be eaten within a few hours, as they quickly lose their crispness and become stale when exposed to air.
Diabetics can eat Urad Dal Pappadam in moderation, especially if roasted rather than fried. While it contains 55g of carbs per 100g, the fiber and protein from the lentils help slow down sugar absorption, but portion control is still essential.