Masala Atta Papad Recipe: 59 Photos
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FAQ
Typically, it is a dough made of urad dal (black gram) flour, which may or may not be spiced, and rolled into thin discs. These discs can further be roasted or fried and served with main course dishes, topped with spiced mixtures, chutneys, etc. like this Masala Papad or even added to curries.
How to make Urad Dal Papad Recipe?
- Sieve the urad dal flour and then add cumin seeds, asafoetida, salt, crushed black pepper to it and mix well.
- In a bowl mix papad khar and water.
- Add this mixture to the urad dal flour and knead a dough.
- Spread some ghee on the dough and beat the dough till it softens.
Ingredients: UDAD DAL FLOUR (82%), IODIZED SALT (4%), PAPAD KHAR, BLACK PEPPER, ASAFOETIDA, EDIBLE VEGETABLE OIL (PALMOLEIN OIL) & PRESERVATIVE (INS 282).
One popular recipe uses flour ground from hulled split black gram mixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption.
No, this recipe is not good for diabetics, heart and weight loss. This Masala Papad is deep fried. Any food that is deep fried is not suitable for healthy living. Your fat levels increase as deep frying increases oil absorption.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
