How to Make Plain Roasted Papad (Traditional & Healthy Version)
Plain Roasted Papad, also known as papadum or papad, is a beloved Indian accompaniment served alongside meals for centuries. This thin, crispy wafer is made using lentil or urad dal (urad ki dal) flour, seasoned lightly with black pepper, jeera (cumin seeds), and hing (asafoetida). Roasting papad over an open flame or on a tawa instead of deep-frying makes it a healthy, oil-free snack option, perfect for calorie-conscious eaters. In Indian households, papad is not just a meal enhancer but a symbol of hospitality and tradition. From North to South, every region has its own style and flavors, but the basic roasted version remains universally loved. Papad is often served during festivals such as Diwali, Holi, and weddings, adding crunch and excitement to the thali (traditional Indian platter). Its light, crisp texture and subtle spice profile make it a versatile choice for lunch, whether as a palate cleanser or an appetizer. Enjoying plain roasted papad is part of daily meals in many Indian homes, making it a nostalgic and essential component of Indian cuisine.
Ingredients
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine urad dal flour, black pepper, cumin seeds, salt, hing, and baking soda (if using). Mix well to distribute spices evenly.
Step 2 · Gradually add water
Gradually add water, a little at a time, and knead into a semi-stiff, smooth dough. The dough should not be sticky.
Step 3 · Divide dough into small lemon-sized balls
Divide dough into small lemon-sized balls. Dust a ball lightly with rice flour and roll out into thin discs using a rolling pin (belan). Aim for paper-thin rounds.
Step 4 · Spread the rolled papad discs on a clean cloth or plate
Spread the rolled papad discs on a clean cloth or plate. Sun-dry for 30-60 minutes or until the surface is less sticky. (Optional for homemade papad)
Step 5 · Heat a tawa or roast directly over an open flame
Heat a tawa or roast directly over an open flame. Place the papad on the hot tawa or hold with tongs over the flame, flipping quickly until it is evenly roasted and crisp. Look for golden brown spots.
Step 6 · Remove the roasted papad and place it on a plate
Remove the roasted papad and place it on a plate. Repeat with remaining discs. Let cool for a minute before serving.
Step 7 · Optionally
Optionally, sprinkle a touch of black salt or chopped coriander for extra flavor before serving.
Why this recipe is healthy
Roasted papad is a healthy alternative to fried snacks, offering crunch with minimal calories or fat. Its lentil base makes it naturally gluten-free (if rice flour is used for dusting) and high in protein. The absence of oil during roasting retains the nutritional value while keeping the dish light and easy to digest. This makes plain roasted papad a great choice for weight watchers, diabetics, and those seeking heart-healthy snacks.
A note on tradition
Papad holds a special place in Indian culinary culture, with each region boasting its unique versions—from the spicy urad dal papads of Rajasthan to the milder moong dal papads of Gujarat. Often served during festivals, family gatherings, and weddings, papad is an essential element in the Indian thali. In many households, making and roasting papad is a communal activity, especially during summer months. Its versatility and heritage make it a timeless Indian favorite.