Plain Udd Papad Roasted
Lunch • India
How to Make Plain Udd Papad Roasted (Traditional & Healthy Version)
Plain Udd Papad Roasted, also known as 'Urad Dal Papad' in many South Indian homes, is a beloved crunchy accompaniment that elevates everyday lunch thalis. Originating from South India, especially Tamil Nadu and Karnataka, these papads are made using urad dal (split black gram) flour, spices, and a pinch of hing (asafoetida), delivering a delightful crisp with every bite. Traditionally sun-dried and roasted on an open flame or tawa, Udd Papad is an age-old favorite during festivals like Ugadi and Pongal, where it is paired with steaming rice, sambar, or rasam. The taste of roasted Udd Papad is a harmonious blend of earthy lentils, mild spices, and a hint of saltiness. Its light yet crunchy texture makes it irresistible as a side or snack, and its versatility means you’ll find it in both everyday family lunches and festive spreads. Roasting instead of deep-frying ensures that this papad remains a healthier choice, retaining the rich flavors of urad dal while minimizing oil consumption. For those tracking calories, this recipe is ideal — it’s low in fat and high in protein, making it suitable for a health-conscious Indian diet.
Ingredients(for 2 medium papads per serving)
- 1 cup Urad dal flour (उड़द दाल का आटा)
- 1/2 tsp Salt (नमक)
- 1/2 tsp Black pepper (काली मिर्च) - optional
- 1/2 tsp Cumin seeds (जीरा) - optional
- 1/4 tsp Hing (asafoetida) (हींग) - optional
- a pinch Baking soda (खाने का सोडा) - optional
- as needed Water (पानी)
- 1/2 tsp Oil (for greasing (optional)) - optional
- 1/4 tsp Red chilli flakes (for spice (optional)) - optional
Instructions
- 1
In a large mixing bowl, combine urad dal flour, salt, black pepper, cumin seeds, and hing. Mix well to distribute the spices evenly.
3 minutes
Ensure the flour is fresh and finely ground for the best papad texture.
- 2
Gradually add water and knead into a stiff, smooth dough. Add a pinch of baking soda at this stage for extra crunch.
5 minutes
Do not add too much water; the dough should be firmer than roti dough.
- 3
Divide the dough into small balls (about the size of a lemon).
2 minutes
Keep the dough balls covered with a damp cloth to prevent drying.
- 4
Roll each ball into a thin disc using a rolling pin (belan) on a greased surface. Sprinkle red chilli flakes if you like a spicy kick.
5 minutes
Roll as thin as possible for maximum crispiness.
Why This Dish is Healthy
Opting for roasted over fried papad reduces unhealthy fats while retaining protein and nutrients. The base of urad dal provides sustained energy and keeps you fuller longer, supporting weight loss and balanced blood sugar. It’s a wholesome, guilt-free option for lunch thalis, especially when paired with dal, sabzi, and rice. Minimal oil and natural ingredients make it ideal for anyone seeking a healthy Indian side dish.
Roasted Plain Udd Papad is a nutritious side, rich in plant-based protein from urad dal, making it excellent for vegetarians. It offers dietary fiber for better digestion, and roasting means almost no added fat compared to fried papads. Urad dal is a good source of iron, calcium, magnesium, and B vitamins, important for energy and bone health. This dish is naturally gluten-free (if pure urad flour is used) and low in calories, making it suitable for calorie trackers and weight management.
Pro Tips
- 💡Tip 1: Roll the papads as thin as possible for maximum crunch.
- 💡Tip 2: Always sun-dry completely to prevent mold and ensure long shelf life.
- 💡Tip 3: For a smokier flavor, roast on an open flame instead of tawa.
Storage & Serving
Store dried, uncooked papads in an airtight container for up to 3 months in a cool, dry place. Roasted papads can be kept in a sealed box for 2-3 days to maintain crispness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 40.0 kcal |
