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
Step-by-step instructions
Step 1 · Mix urad dal flour and moong dal flour in a wide bowl
Mix urad dal flour and moong dal flour in a wide bowl. Add salt, crushed black pepper, red chili powder, cumin seeds, and hing.
Step 2 · Gradually add water to the flour mixture and knead into a firm
Gradually add water to the flour mixture and knead into a firm, smooth dough. If desired, add lemon juice for a tangy twist.
Step 3 · Divide the dough into small balls and roll each ball into a thin di...
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.
Step 4 · Heat a tawa (griddle) on medium flame
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.
Step 5 · Roast each papad until they turn crisp and golden brown
Roast each papad until they turn crisp and golden brown. Repeat for all discs.
Step 6 · Allow roasted papad to cool
Allow roasted papad to cool. Serve immediately with dal, sabzi, or chutney.
Step 7 · Optional: For festival-style
Optional: For festival-style, sprinkle a pinch of chat masala or serve with mango pickle.
Why this recipe 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.
A note on tradition
Papad has deep roots in Rajasthan, Gujarat, and Punjab, with families preparing it in bulk during festivals like Diwali, Holi, and weddings. It is often served as part of a festive thali or as a starter with chutney. Each region has its own spice blend and lentil base; for example, Rajasthan prefers spicy urad papad, while Gujarat uses milder moong dal papad. Home-made papad is a symbol of tradition and community, often prepared by women in rural India.