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
Step-by-step instructions
Step 1 · In a deep mixing bowl
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.
Step 2 · Gradually add water
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.
Step 3 · Divide the dough into small lemon-sized balls
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.
Step 4 · Heat a tawa (griddle) on medium flame
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.
Step 5 · Once both sides are roasted
Once both sides are roasted, brush or spray a few drops of oil on each side and roast for another 30 seconds until crisp. Remove and cool on a rack.
Step 6 · Repeat with the remaining dough
Repeat with the remaining dough. Serve warm alongside dal, rice, or as a crunchy snack.
Why this recipe 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.
A note on tradition
Udd Happla is a traditional snack and accompaniment in South Indian and Maharashtrian meals. Families often prepare large batches during summer and store them for year-round use, especially during festivals like Ugadi and Diwali. The process of making and roasting happla is often a communal activity, symbolizing togetherness and celebration. It is enjoyed across age groups and is an integral part of festive thalis and everyday lunches.