Roasted Urad Dal Papad
Lunch • India
How to Make Roasted Urad Dal Papad (Traditional & Healthy Version)
Roasted Urad Dal Papad, also known as urad dal ki papad, is a beloved North Indian accompaniment that adds crunch and flavor to any meal. Traditionally handmade in many Indian households, these papads are crafted from urad dal (split black gram) flour, spices, and a touch of hing (asafoetida), then sun-dried and stored for year-round use. Roasting papad over an open flame or on a tawa (griddle) brings out its unique nutty and spicy aroma without adding extra oil, making it a lighter alternative to fried papad. This crispy snack is commonly served with dal-chawal, sabzi, or even as a standalone treat with chutney or achaar during lunch. Uradi dal papads hold a special place in North Indian cuisine, especially in states like Punjab, Uttar Pradesh, and Rajasthan, where they are prepared in bulk during the summer. They are often associated with festive occasions, family gatherings, and weddings, offering both a taste of nostalgia and a satisfying crunch. The combination of protein-rich urad dal and aromatic spices makes this papad not only delicious but also wholesome, supporting a balanced Indian diet. The roasted version is especially favored by health-conscious families, as it avoids deep frying and keeps the calories in check.
Ingredients(for 2 medium papads per serving)
- 1 cup Urad dal flour (husked split black gram (urad dal ki atta))
- 1 tsp Black pepper (coarsely crushed (kali mirch))
- 1/2 tsp Cumin seeds (jeera, lightly crushed)
- 1/4 tsp Asafoetida (hing)
- a pinch Baking soda (for crispiness) - optional
- to taste Salt (sendha namak for vrat or regular salt)
- 1/4 tsp Red chili powder (lal mirch, adjust to taste)
- as needed Water (to knead dough)
- 1 tsp Oil (for kneading (optional, can use cold-pressed mustard oil)) - optional
Instructions
- 1
In a large parat (mixing bowl), combine urad dal flour, black pepper, cumin seeds, asafoetida, baking soda, salt, and red chili powder. Mix well to ensure spices are evenly distributed.
3 minutes
Sifting the flour helps in achieving a smoother dough.
- 2
Gradually add water, kneading continuously, to form a soft and pliable dough. Drizzle 1 tsp oil while kneading to make the dough smoother (optional).
7 minutes
The dough should not be sticky; a firm yet soft dough yields the best papad texture.
- 3
Divide the dough into small lemon-sized balls (about 8-10). Cover them with a damp cloth to prevent drying.
2 minutes
Keep the dough covered always, as urad dal dough dries quickly.
- 4
Roll each ball into a thin, even disc (papad) using a belan (rolling pin) and a clean surface. Use a little dry flour if needed to prevent sticking. Aim for paper-thin rounds.
5 minutes
The thinner the papad, the crispier it gets after roasting.
Why This Dish is Healthy
This dish is an excellent healthy choice as it is roasted, not fried, drastically reducing the calorie and fat content. Urad dal is a plant-based protein powerhouse, making this papad ideal for vegetarians and those seeking muscle repair and satiety. The use of minimal oil and wholesome spices ensures the snack is light on the stomach yet full of flavor. Including roasted papad in meals can enhance satisfaction and variety without compromising on nutrition or taste.
Roasted Urad Dal Papad is a protein-rich snack that provides essential nutrients like dietary fiber, iron, magnesium, and potassium from urad dal. Roasting instead of frying keeps the fat content low and eliminates unhealthy trans fats. Urad dal is known to support digestive health and energy due to its high protein and complex carbohydrates. Spices like black pepper and cumin add antioxidants and support metabolism, while the absence of refined flour makes it a gluten-free option (if made with pure urad dal flour).
Pro Tips
- 💡Use freshly ground black pepper for a more robust flavor.
- 💡Sun-dry papads on a muslin cloth to prevent sticking and ensure even drying.
- 💡For perfectly crisp papads, make sure they are paper-thin before drying.
Storage & Serving
Store fully dried papads in an airtight container in a cool, dry place for up to 6 months. Roasted papads should be consumed immediately for best crispness, but leftover roasted papad can be kept in a sealed container for 1-2 days.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 42.0 kcal |
