Lentil Papad with Less Oil
Lunch • India
How to Make Lentil Papad with Less Oil (Traditional & Healthy Version)
Lentil Papad, known locally as Masoor Dal Papad or Moong Papad, is a staple snack and accompaniment across Indian households. Traditionally sun-dried and lightly roasted, papad is made from lentil flour—often urad dal, moong dal, or masoor dal—blended with spices and rolled thin. Papad is cherished for its crisp texture and spicy flavor, served during lunch or dinner with dal-chawal (rice and lentils), or as a crunchy snack with chutney. Papad holds cultural significance in Indian cuisine, especially in Rajasthan, Gujarat, and Punjab, where families gather to make papad in bulk during festivals like Diwali and Holi. This healthy version uses minimal oil and incorporates wholesome lentils, making it suitable for calorie-conscious eaters. By using a tawa (griddle) instead of deep-frying, you retain the classic taste while reducing fat, perfect for those tracking their nutrition. Whether enjoyed as a light midday snack or as part of a festive thali, Lentil Papad is a flavorful, protein-rich addition to any Indian meal.
Ingredients(for 2 medium papad per serving)
- 1 cup Urad dal flour (urad atta) (black gram flour)
- 1/2 cup Moong dal flour (yellow lentil flour)
- 1 tsp Crushed black pepper (kali mirch)
- 1/2 tsp Red chili powder (lal mirch)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Salt (to taste)
- 1/4 tsp Hing (asafoetida)
- 1/2 cup Water (as needed for dough)
- 1 tsp Oil (for brushing)
- 1 tsp Lemon juice (optional, for tanginess) - optional
Instructions
- 1
Mix urad dal flour and moong dal flour in a wide bowl. Add salt, crushed black pepper, red chili powder, cumin seeds, and hing.
5 minutes
Ensure spices are evenly distributed for uniform flavor.
- 2
Gradually add water to the flour mixture and knead into a firm, smooth dough. If desired, add lemon juice for a tangy twist.
5 minutes
Do not over-knead; dough should be pliable but not sticky.
- 3
Divide the dough into small balls and roll each ball into a thin disc (papad shape) using a belan (rolling pin) on a lightly dusted surface.
5 minutes
Roll as thin as possible for crispiness; use parchment if sticking.
- 4
Heat a tawa (griddle) on medium flame. Place one papad disc on the tawa and cook for 30 seconds, then flip. Brush each side lightly with oil using a silicone brush.
5 minutes
Keep papad moving and press gently with a cloth for even roasting.
Why This Dish is Healthy
This Lentil Papad recipe is a healthy choice for Indian lunch due to its low oil content, high protein from lentils, and fiber that supports satiety and gut health. Roasting on tawa instead of deep-frying significantly reduces calories and fat, making it ideal for weight loss and diabetic diets. It is gluten-free if made with pure lentil flour, and vegan adaptable, suitable for a wide range of dietary needs.
Lentil Papad is rich in plant-based protein, dietary fiber, and complex carbohydrates thanks to urad dal and moong dal. These lentils are high in iron, potassium, magnesium, and B vitamins, supporting energy and muscle health. Minimal oil reduces saturated fat, making this papad heart-friendly and suitable for those monitoring calorie intake. The spices add antioxidants and aid digestion, while hing supports gut health.
Pro Tips
- 💡Tip 1: Roll papad very thin for extra crispiness.
- 💡Tip 2: Use parchment paper to prevent sticking while rolling.
- 💡Tip 3: Adjust spices to regional preferences for authentic taste.
Storage & Serving
Store roasted papad in an airtight container for up to 2 weeks. Keep away from moisture to retain crispiness. Homemade papad can be sun-dried and stored raw for 3-6 months.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
