High Protein Dal Papad
Transform your snack game with this irresistible **High Protein Dal Papad**, a gluten-free, crispy treat that’s as nutritious as it is delicious! Crafted from a blend of protein-rich lentils—urad dal, moong dal, and chana dal—this recipe combines wholesome ingredients with bold flavors from black pepper, cumin seeds, and a hint of asafoetida. Perfectly thin and golden, these papads are pan-cooked to perfection without deep frying, making them a healthy alternative to store-bought versions. Whether enjoyed solo with chutney or crumbled over salads for a satisfying crunch, these homemade papads are ideal for meal prepping and snacking anytime. Ready in just 30 minutes of cook time, this easy-to-store recipe is your go-to option for a high-protein, vegan snack that pairs flavor and health beautifully.
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Recipe Information
Ingredients
- 200 grams Urad dal (black gram lentils)
- 100 grams Moong dal (split green gram lentils)
- 100 grams Chana dal (split chickpea lentils)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 300 milliliters Water
- 1 tablespoon Vegetable oil
Instructions
Rinse urad dal, moong dal, and chana dal thoroughly in cold water and soak them in water for at least 4 hours, or overnight for best results.
Drain the soaked dals and transfer them to a blender. Add 150 milliliters of water and blend to form a smooth paste. If needed, add additional water to achieve a thick, pourable consistency.
Transfer the dal mixture to a mixing bowl. Add salt, black pepper, cumin seeds, and asafoetida. Mix well until all ingredients are fully incorporated.
Take a non-stick pan or a griddle and grease it lightly with vegetable oil.
Heat the pan over medium flame. Once hot, pour a ladleful of the dal batter onto the center of the pan and spread it outwards in a circular motion to form a thin layer, similar to making a crepe.
Cook the papad on medium heat until it begins to dry out and the edges start lifting from the pan, approximately 3-4 minutes.
Flip the papad carefully and cook the other side for an additional 2-3 minutes until both surfaces are lightly golden and crispy.
Remove the cooked papad from the pan and place it on a rack to cool. Repeat the process with the remaining batter.
Once all papads are cooled, they can be stored in an airtight container for up to a week.
Serve the High Protein Dal Papad as a crispy snack with chutney or salsa, or break into pieces and use as a topping on salads.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 8.9 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 4009 mg | 85% | |
*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.
