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Crispy, sun-dried lentil wafers made from urad dal flour and spiced with black pepper and hing. A classic Indian accompaniment that's perfect for roasting or frying to enjoy with any meal. This recipe guides you through the traditional process of making these iconic crackers from scratch.
Prepare the Flour Mixture
Form the Stiff Dough
Pound the Dough
Crispy, sun-dried lentil wafers made from urad dal flour and spiced with black pepper and hing. A classic Indian accompaniment that's perfect for roasting or frying to enjoy with any meal. This recipe guides you through the traditional process of making these iconic crackers from scratch.
This indian recipe takes 90 minutes to prepare and yields 8 servings. At 137.76 calories per serving with 7.3g of protein, it's a advanced recipe perfect for snack or side.
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Rest the Dough
Shape into Logs and Pellets
Roll the Papads
Dry the Papads
Store and Cook
Add 1 teaspoon of red chili flakes or crushed dried red chilies to the flour for a spicy kick.
Incorporate 1 teaspoon of garlic powder into the dry ingredients for a pungent, garlicky flavor.
Add 1 teaspoon of roasted cumin seeds (jeera) and 1/2 teaspoon of carom seeds (ajwain) for a different flavor profile.
Replace 1/4 cup of urad dal flour with moong dal flour for a slightly lighter texture and flavor.
Urad dal is an excellent source of protein, which is essential for muscle building, tissue repair, and overall body function.
The lentil flour provides dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like hing (asafoetida) and black pepper are traditionally known for their digestive properties, helping to reduce bloating and indigestion.
An uncooked Urad Dal Papad has approximately 25-30 calories. When roasted over a flame, the calorie count remains the same. If deep-fried, it can absorb oil, increasing the count to 40-50 calories per papad.
Yes, in moderation. The base papad is rich in protein and fiber from the urad dal. Roasting is a much healthier cooking method than deep-frying. However, they contain salt and papad khar, so they should be consumed mindfully, especially by those with high blood pressure.
This is intentional! The dough for papad must be extremely stiff and low in moisture to achieve the classic crispiness. The traditional method is to pound it with a pestle or mallet to make it pliable, as hand-kneading is very difficult.
Yes, you can substitute 1 teaspoon of Papad Khar with about 1/2 teaspoon of baking soda. However, Papad Khar (an alkaline salt) gives the papad its unique crispness, flavor, and helps in preservation. The texture with baking soda will be slightly different.
You can dry them indoors under a ceiling fan for 2-3 days, flipping them periodically. Alternatively, use an oven on its lowest temperature setting (around 50-60°C / 120-140°F) with the door slightly ajar for several hours until they are completely brittle.
Cracking usually happens if the dough was not pounded or kneaded enough to become smooth and elastic. It can also occur if they dry too quickly in harsh, direct sun. Try drying them in a slightly shaded but airy spot.
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