Udd Happla with Least Oil
Lunch • India
How to Make Udd Happla with Least Oil (Traditional & Healthy Version)
Udd Happla, also known as Udad Papad, is a beloved Indian crispy snack crafted primarily from urad dal (black gram). Traditionally sun-dried and then roasted or fried, Udd Happla is a staple in many Indian households, especially across Karnataka, Maharashtra, and parts of North India. Its crunchy, savory taste complements daily meals, especially during festive occasions and large family gatherings. In this health-conscious adaptation, we focus on making Udd Happla with minimal oil, ensuring all the authentic flavors are preserved while keeping the dish light and suitable for calorie-conscious eaters. This recipe is rooted in Indian culinary traditions, often prepared during summer months when families gather to make and store batches of papad for the year ahead. Udd Happla pairs beautifully with dal, rice, or as a crunchy side for thali meals. With its nutty aroma and spicy undertones, this papad brings regional flavors to your table while supporting a healthy lifestyle. The recipe uses locally sourced ingredients, natural spices, and practical kitchen techniques, making it a perfect addition to your lunch menu, especially during festivals like Ugadi and Diwali.
Ingredients(for 2 medium-sized happla per person)
- 1 cup Urad dal flour (also known as udad dal ka atta)
- 1/2 tsp Black pepper (freshly crushed (kali mirch))
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Hing (asafoetida)
- 1/2 tsp Salt (sendha namak or regular)
- 1/4 tsp Red chilli powder (lal mirch) - optional
- 1 tsp Sesame seeds (til) - optional
- as needed Water (for kneading)
- 1 tsp Oil (preferably cold-pressed)
Instructions
- 1
In a deep mixing bowl, combine urad dal flour, black pepper, cumin seeds, hing, salt, and red chilli powder. Mix well to distribute the spices evenly.
5 minutes
Ensure the flour is fresh for the best aroma and flavor.
- 2
Gradually add water, a tablespoon at a time, kneading to form a stiff, non-sticky dough. Add sesame seeds and 1/2 tsp oil while kneading.
5 minutes
Do not over-wet the dough; it should be pliable but firm.
- 3
Divide the dough into small lemon-sized balls. Roll each ball into thin discs (about 3-4 inches in diameter) using a rolling pin (belan) and a little dry flour if needed.
5 minutes
Roll the discs as thin as possible for maximum crispiness.
- 4
Heat a tawa (griddle) on medium flame. Dry roast each happla for 1-2 minutes per side until you see light brown spots. Press gently with a cloth for even roasting.
8 minutes
Keep the flame medium-low to avoid burning.
Why This Dish is Healthy
This version of Udd Happla uses just a teaspoon of oil, significantly reducing the calorie count compared to traditional deep-fried papads. It offers a healthy balance of protein and fiber, supports weight management, and is gentle on the digestive system. The use of whole urad dal flour ensures you get the maximum nutritional benefit, making it an ideal addition to a balanced vegetarian diet.
Udd Happla made with least oil is rich in plant-based protein thanks to urad dal, which is also a good source of dietary fiber, iron, and magnesium. With minimal oil usage, the fat content is kept low, making it heart-friendly and easy to digest. Sesame seeds add calcium and healthy fats, while spices like black pepper and cumin aid in digestion. There is no added sugar, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Roll the dough as thin as possible for the crispiest texture.
- 💡Tip 2: Always roast on medium heat for even cooking and to avoid burning.
- 💡Tip 3: Use a silicone brush to apply minimal oil and ensure uniform coating.
Storage & Serving
Store completely cooled happla in an airtight container for up to 2 weeks. Keep in a dry place to maintain crispness. Do not refrigerate.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
