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A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
For 4 servings
Prepare for Roasting
Roast the Papad
Check for Doneness and Repeat
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A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
This indian recipe takes 5 minutes to prepare and yields 4 servings. At 97.8 calories per serving with 6.3g of protein, it's a beginner-friendly recipe perfect for side or snack.
Serve Immediately
After roasting, top the papad with a mixture of finely chopped onions, tomatoes, green chilies, and fresh coriander. Sprinkle with chaat masala and a squeeze of lemon juice for a popular appetizer.
This roasting method works for all types of papad, including those made from moong dal, rice, sabudana (tapioca), or ragi (finger millet).
Immediately after roasting, while the papad is still hot, sprinkle it with a pinch of red chili powder or black salt for an extra kick.
Made from lentils like urad dal, papad provides a decent amount of plant-based protein, which is essential for muscle repair and overall body function.
Papad is a source of dietary fiber, which promotes healthy digestion and regular bowel movements. Some varieties also contain spices like asafoetida and black pepper, known to aid digestion.
Roasting papad instead of deep-frying it significantly reduces its calorie and fat content, making it a lighter, healthier choice for a crunchy snack or meal accompaniment.
One serving of two roasted urad dal papads (approximately 25g) contains about 85-95 calories, making it a relatively low-calorie snack or side dish.
Roasted papad is a healthier alternative to fried papad as it contains no extra oil. It's a source of protein and fiber from the lentils. However, commercially made papads can be high in sodium and preservatives, so they should be consumed in moderation.
Yes. Place a papad on a microwave-safe plate and cook on high for 30 seconds. Flip it and cook for another 20-30 seconds until crisp. Cooking time may vary depending on your microwave's wattage.
Papad burns very quickly. This usually happens if the flame is too high or if you hold the papad in one spot for too long. Use a medium-low flame and keep the papad moving constantly for even roasting.
Roasted papad is best eaten fresh. If you have leftovers, store them in a completely airtight container at room temperature. They may lose some of their crispness within a few hours, especially in humid weather.
Most papads made from lentils like urad dal or moong dal are naturally gluten-free. However, some may contain a small amount of wheat flour or be processed in facilities with gluten. Always check the packaging for a certified gluten-free label if you have celiac disease or a severe intolerance.