Sugar-Free Dal Papad
Delight in the crisp, aromatic goodness of **Sugar-Free Dal Papad**, a wholesome, guilt-free snack crafted from protein-rich urad dal (split black gram) and flavored with a blend of cumin seeds, black pepper, and a hint of asafoetida. This authentic Indian-inspired recipe skips added sugar while delivering bold, savory flavors in every bite. The papads are naturally sun-dried for that perfect crunch and can be enjoyed either lightly fried or roasted for a healthier twist. Ideal for pairing with chutneys, curries, or as a standalone snack, this customizable and preservative-free recipe allows you to enjoy the traditional flavors of dal papad with a modern, sugar-free upgrade. Perfect for meal prepping, these airy, crunchy delights stay fresh in an airtight container, offering you a versatile treat for any occasion!
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Recipe Information
Ingredients
- 250 grams Urad dal (split black gram)
- 2 teaspoons Cumin seeds
- 1 teaspoon Black pepper
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 0.25 teaspoon Baking Soda
- 60 milliliters Water
- as needed Oil (for greasing and frying, if preferred)
Instructions
Rinse the urad dal thoroughly in water to remove any impurities. Soak the dal in water for at least 2 hours until it becomes soft.
Drain the soaked dal and transfer it to a food processor. Add cumin seeds, black pepper, asafoetida, and salt.
Grind the dal mixture into a smooth paste by adding water gradually, making sure the batter is thick and not runny.
Once the paste is ready, transfer it to a large mixing bowl. Sprinkle baking soda over the batter and mix it well.
Divide the batter into small, equal portions. Roll each portion into small balls, the size of a marble.
Prepare a flat surface, like a large plate or a wooden board, by greasing it with a little oil.
Flatten each ball on the greased surface to form thin discs (papads), using your fingers or a greased rolling pin.
Once all papads are shaped, let them air dry completely for about 2-3 hours under the sun or in a dry, warm place. Alternatively, they can be dried in a preheated oven at 50°C (122°F) for about an hour until crisp.
Once dried and crispy, you have two options: store the papads for future use or fry them lightly in hot oil before serving.
If you prefer to fry, heat oil in a pan. Carefully slide in one papad at a time, and let it puff up quickly in seconds. Remove and drain on a paper towel to remove excess oil. Serve immediately.
If storing, keep the dried papads in an airtight container for future use. They can be fried or roasted on an open flame when desired.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 0.2 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2587 mg | 55% | |
*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.
