Dal Papad
Dal Papad is a crispy, savory Indian snack that perfectly blends hearty urad dal (split black gram) with aromatic spices like cumin, black pepper, and a hint of asafoetida. These golden, thin lentil wafers are expertly crafted with a soft dough enriched by a touch of baking soda and vegetable oil, then rolled paper-thin for that signature crunch. Once deep-fried to perfection, these puffed treats are delightfully airy yet satisfyingly crunchy. Serve them as an irresistible appetizer, pair them with tangy chutneys, or enjoy them as a side to complement your favorite Indian curry. Quick to prepare and full of authentic flavors, homemade Dal Papad is a must-try recipe for lovers of traditional Indian cuisine and snack enthusiasts alike! Keywords: Dal Papad recipe, crispy Indian snack, urad dal papad, traditional Indian side, homemade papad.
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Baking soda
- 1 teaspoon Salt
- 0.25 cup Vegetable oil
- 0.75 cup Water
- 2 cups Oil for frying
Instructions
Rinse and soak the urad dal in water for 4-5 hours or overnight until it becomes soft.
Drain the soaked dal and grind it into a smooth paste using a grinder or blender, adding minimal water if necessary.
Transfer the dal paste into a large mixing bowl. Add asafoetida, ground black pepper, cumin seeds, baking soda, and salt to the dal paste.
Add vegetable oil to the mixture and gradually mix in water to form a dough. The dough should be firm but not sticky.
Divide the dough into small equal portions and roll each into a small ball approximately 1 inch in diameter.
Place one dough ball on a lightly greased surface and flatten it with a rolling pin into a thin disc, as thin as you can without tearing.
Repeat the rolling process for all the dough balls, placing the rolled papads on a clean cloth or tray.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide one or two papads into the oil.
Fry the papads until they puff up and turn golden brown, flipping once for even cooking. This should take about 1-2 minutes per papad.
Using a slotted spoon, remove the fried papads and drain the excess oil by placing them on a paper towel-lined plate.
Serve the crispy dal papads hot with your favorite chutney or enjoy them as a side with an Indian meal.
Nutrition Facts
Calories |
5210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.8 g | 679% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 0.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
