← Back to Recipes

Urad Dal Papad

Name: Urad Dal Papad
Prep time: 1 h
Cook time: 1 d
Total time: 1 d 1 h
Yield: 20-25 papads
Cuisine: Indian
Ingredients: 2 cups urad dal flour; 1 tsp cumin seeds; 1/2 tsp black pepper; Salt to taste; Water as needed; Oil for frying (optional)

Crunchy Indian Wafer

A thin, crisp, disc-shaped Indian accompaniment made from seasoned urad dal flour, typically roasted or fried to crispy perfection.

Crunchy Appetizer Traditional Accompaniment Long Shelf Life

About Urad Dal Papad

Urad Dal Papad is an essential accompaniment in Indian cuisine known for its satisfying crunch and peppery flavor. Prepared from a stiff dough of urad dal flour and spices, it is sun-dried and enjoyed roasted, fried, or microwaved.

Cuisine

Indian

Serves

4–6 People

Cooking Time

5 Minutes
(excluding drying time)

Ingredients

2 cups urad dal flour
1 tsp black pepper (crushed)
1/2 tsp cumin seeds
1/4 tsp asafoetida (hing)

1 tsp papad khar (or baking soda)
2 tbsp oil
Salt to taste
Water (as needed for dough)

Preparation

1

Mix

Combine flour, salt, spices, and papad khar.
2

Knead

Knead into a very stiff dough using warm water.
3

Pound

Pound the dough well using a pestle to make it pliable.
4

Portion

Divide the dough into small, equal-sized balls.
5

Roll

Roll out each ball into very thin, translucent discs.
6

Dry

Sun-dry the discs for a few days until completely crisp.
7

Cook

Roast on an open flame or deep fry before serving.

Pro Tip

Pounding the dough is the secret to getting exceptionally thin and even papads. Spend at least 15 minutes pounding the dough with oil to activate the proteins, making it elastic and easy to roll. Ensure they are dried thoroughly in bright sunlight to prevent any fungal growth and to extend their shelf life for months in an airtight container.