How to Make Moong Dal Papad with Least Oil (Traditional & Healthy Version)
Moong Dal Papad is a beloved North Indian snack and lunch accompaniment, enjoyed for its crispiness, earthy flavor, and versatility. Traditionally, these papads are handmade in Indian homes, especially during the summer months when families gather to roll and sun-dry the papads on rooftops. With roots deeply embedded in regional cuisines of Rajasthan, Uttar Pradesh, and Punjab, Moong Dal Papad is often served with dal, sabzi, or as a crunchy side with everyday meals. This healthy version uses minimal oil, retaining the authentic taste while making it suitable for those tracking calories. The papad, made primarily from moong dal (split yellow lentils), is packed with protein and fiber, making it an excellent choice for health-conscious individuals. Preparing papad at home also allows you to customize spices and avoid preservatives found in market versions. Whether served with a squeeze of nimbu (lemon) or alongside chutneys, this Moong Dal Papad is a delightful, guilt-free treat, perfect for lunch or festive thalis. It's a testament to Indian culinary heritage, blending tradition with modern health needs.
Ingredients
Step-by-step instructions
Step 1 · Wash and soak moong dal for 2-3 hours
Wash and soak moong dal for 2-3 hours. Drain and grind to a smooth, thick paste using minimal water.
Step 2 · Transfer the paste to a mixing bowl
Transfer the paste to a mixing bowl. Add black pepper, cumin seeds, hing, salt, red chilli powder, and baking soda. Mix thoroughly.
Step 3 · Lightly grease your hands and divide the dough into small balls
Lightly grease your hands and divide the dough into small balls. Place each ball between two oiled plastic sheets or parchment.
Step 4 · Roll each ball into a thin disc
Roll each ball into a thin disc, about 5-6 inches diameter. Remove the top sheet carefully.
Step 5 · Heat a tawa or non-stick pan on medium flame
Heat a tawa or non-stick pan on medium flame. Place papad on the hot tawa and roast without oil, pressing gently with a cloth for even roasting.
Step 6 · For a touch of flavor
For a touch of flavor, brush each papad lightly with oil after roasting, or sprinkle with extra black pepper or lemon juice.
Step 7 · Serve warm with green chutney
Serve warm with green chutney, achar, or as an accompaniment to dal-chawal.
Why this recipe is healthy
This recipe uses whole moong dal, a low-GI lentil that helps stabilize blood sugar levels and promotes heart health. By roasting instead of deep-frying, we drastically reduce calorie and fat intake, making it ideal for weight loss and diabetic diets. Homemade means no preservatives or excess sodium, supporting overall wellness and making lunch both nourishing and satisfying.
A note on tradition
Moong Dal Papad holds a special place in North Indian households, especially during festivals like Holi and Diwali, when elaborate thalis are prepared. It's a must-have in Rajasthani and Punjabi cuisine, often made in bulk during summer and stored for the year. Traditionally, making papad is a communal activity, with women gathering to chat and roll papads under the sun—a beautiful example of Indian culinary traditions passed down generations.