Papadum Lentil Crackers
Discover the crispy, aromatic delight of homemade Papadum Lentil Crackers—a gluten-free, high-protein snack that's as fun to make as it is to eat! Crafted from urad dal (skinned black gram lentils) and a touch of rice flour, these delicate crackers are spiced with earthy cumin and a hint of black pepper for bold, authentic flavor. This recipe offers the versatility to cook your papadums on a dry skillet for a light puffed finish or fry them to golden, airy perfection. Perfect as a crunchy appetizer or alongside your favorite curries, these lentil crackers are an irresistible addition to any meal or snack spread. Make them ahead, store them crisply, and enjoy their unique texture and flavor for days!
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Recipe Information
Ingredients
- 1 cup Urad dal (skinned black gram lentils)
- 1 cup Water
- 2 tablespoons Rice flour
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Baking soda
- 1 teaspoon Oil (for greasing)
Instructions
Rinse the urad dal thoroughly and soak it in 1 cup of water for 4-5 hours or overnight.
Drain the soaked lentils and blend them in a food processor or blender to create a smooth, thick paste. Add a small amount of water if needed, but keep it minimal.
In a mixing bowl, combine the lentil paste with rice flour, salt, ground cumin, ground black pepper, and baking soda. Mix thoroughly until a smooth dough forms.
Lightly grease your hands with oil to prevent sticking and divide the dough into small, marble-sized balls.
Roll each ball between two sheets of parchment paper or plastic wrap using a rolling pin until very thin (as thin as possible without tearing). Alternatively, use a pasta maker for uniform results.
Place the rolled-out papadums on a clean kitchen towel and allow them to air dry for 3-4 hours, or until partially dried and less sticky.
Heat a dry skillet or griddle over medium-high heat. Cook each papadum one at a time, flipping every few seconds, until they puff up and develop brown spots (about 30-60 seconds per side).
If you prefer fried papadums, heat oil in a deep pan or fryer to 375°F (190°C), and fry each papadum for 10-15 seconds until crispy. Drain on paper towels.
Allow the papadums to cool completely before serving. Store any leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 0.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2034 mg | 43% | |
*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.
