Udd Happla with Less Oil
Lunch • India
How to Make Udd Happla with Less Oil (Traditional & Healthy Version)
Udd Happla, also called Urad Papad in many South Indian households, is a beloved crispy accompaniment made from urad dal (split black gram). Traditionally sun-dried and roasted or fried, Udd Happla is a staple during lunch, especially in Karnataka and coastal regions. Its crackling texture and subtle, earthy flavor make it ideal for balancing spicy curries and rice dishes. By preparing Udd Happla with less oil, you preserve its authentic taste while making it a healthier choice for calorie-conscious individuals. The dish is deeply rooted in Indian culinary heritage, often prepared in bulk during festival seasons and family gatherings. Udd Happla is also seen in festive meals such as Ugadi and Diwali, where it is paired with regional delicacies. This healthy version retains the traditional taste but uses minimal oil, making it suitable for daily consumption without compromising on health. Its light crunch, peppery notes, and savory aroma are sure to delight everyone at the table.
Ingredients(for 2 medium papads per serving)
- 1 cup Urad dal flour (Split black gram flour)
- 1/2 tsp Black pepper (Freshly crushed, 'kali mirch')
- 1/2 tsp Cumin seeds (Jeera)
- 1/2 tsp Salt (To taste)
- 1/8 tsp Baking soda (Optional for crispness) - optional
- 1/8 tsp Asafoetida (Hing)
- Approx. 1/3 cup Water (For kneading)
- 1 tsp Oil (Cold-pressed, for brushing)
- 1 tbsp Rice flour (Optional for extra crispness) - optional
Instructions
- 1
In a large mixing bowl, combine urad dal flour, black pepper, cumin seeds, salt, asafoetida, and baking soda (if using). Mix well to ensure even distribution of spices.
5 minutes
Use freshly ground spices for maximum aroma.
- 2
Gradually add water and knead into a firm, smooth dough. The consistency should be pliable but not sticky.
5 minutes
Add water slowly to prevent the dough from becoming too soft.
- 3
Divide the dough into small balls. Flatten each ball and roll out thin discs (about 6 inches) using a rolling pin. Sprinkle some rice flour if dough sticks.
5 minutes
Roll as thin as possible for extra crispness.
- 4
Place the rolled discs on a clean cloth or tray. Allow them to air dry for 10-15 minutes to remove excess moisture.
10 minutes
Drying helps prevent puffing during roasting.
Why This Dish is Healthy
This recipe is healthy due to its use of urad dal flour, which is high in protein and low in saturated fat. By roasting on a tawa with minimal oil, you cut down on calories and unhealthy fats. The addition of spices not only enhances taste but also provides antioxidant benefits. It’s an ideal companion to a balanced Indian meal, supporting weight management and heart health.
Udd Happla made with less oil offers protein from urad dal and dietary fiber, making it a nutritious choice for lunch. Urad dal is rich in iron, magnesium, and B vitamins, supporting energy and metabolic health. The minimal oil reduces fat content, and the spices like cumin and black pepper aid digestion. This version avoids deep frying, minimizing calories and cholesterol, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Roll papads as thin as possible for best crunch.
- 💡Tip 2: Use a clean cotton cloth for drying to avoid sticking.
- 💡Tip 3: Roast on medium heat to prevent burning and ensure even crispness.
Storage & Serving
Store roasted Udd Happla in an airtight container at room temperature for up to 2 weeks. Keep away from moisture to maintain crispness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
