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
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine urad dal flour, salt, black pepper, cumin seeds, and hing. Mix well to distribute the spices evenly.
Step 2 · Gradually add water and knead into a stiff
Gradually add water and knead into a stiff, smooth dough. Add a pinch of baking soda at this stage for extra crunch.
Step 3 · Divide the dough into small balls (about the size of a lemon)
Divide the dough into small balls (about the size of a lemon).
Step 4 · Roll each ball into a thin disc using a rolling pin (belan) on a gr...
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.
Step 5 · Place the rolled discs on a clean muslin cloth and sun-dry for 6-8 ...
Place the rolled discs on a clean muslin cloth and sun-dry for 6-8 hours or until completely dry. Alternatively, use a dehydrator if available.
Step 6 · Once dried
Once dried, store the papads in an airtight container until ready to roast.
Step 7 · To roast
To roast, heat a tawa or open flame. Roast each papad for 30-40 seconds per side, pressing gently with tongs until golden and crisp.
Why this recipe 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.
A note on tradition
Plain Udd Papad has a strong presence in South Indian households, served as a regular accompaniment during lunch and at festive meals. During festivals like Pongal and Ugadi, freshly roasted papad is enjoyed with special rice dishes and sambar. Local women often gather to make and sun-dry papads in bulk, a traditional practice that strengthens community ties. In some regions, papad is also served as a crunchy starter or with pickles.