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
Step-by-step instructions
Step 1 · In a large parat (mixing bowl)
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.
Step 2 · Gradually add water
Gradually add water, kneading continuously, to form a soft and pliable dough. Drizzle 1 tsp oil while kneading to make the dough smoother (optional).
Step 3 · Divide the dough into small lemon-sized balls (about 8-10)
Divide the dough into small lemon-sized balls (about 8-10). Cover them with a damp cloth to prevent drying.
Step 4 · Roll each ball into a thin
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.
Step 5 · Place the rolled papads on a clean muslin cloth or plate
Place the rolled papads on a clean muslin cloth or plate. Traditionally, these are sun-dried for several hours until completely dry and crisp. For instant use, dry each side on a tawa over low heat for 1-2 minutes.
Step 6 · To serve
To serve, roast each dried papad directly on an open flame using chimta (tongs), or on a hot tawa, flipping frequently until both sides are evenly crisp and browned.
Step 7 · Serve warm with a sprinkle of chaat masala or alongside dal-rice
Serve warm with a sprinkle of chaat masala or alongside dal-rice, sabzi, or as an accompaniment in your lunch thali.
Why this recipe 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.
A note on tradition
Roasted Urad Dal Papad has deep roots in North Indian cuisine and is a staple in many households, especially in Punjab, Uttar Pradesh, and Rajasthan. It is commonly prepared in bulk during the summer and stored for use throughout the year, making it a timeless addition to festive thalis and everyday meals. Papad is often a symbol of hospitality, served to guests or as part of celebratory feasts during festivals like Holi and Diwali. Its preparation and sharing are cherished traditions in Indian families.