Papad Urad Dal
Makan Tengah Hari • Malaysia
How to Make Urad Dal Papad (Traditional & Healthy Version)
Urad Dal Papad is a beloved crispy snack and lunch accompaniment, deeply rooted in the multicultural tapestry of Malaysian Indian cuisine. Often enjoyed with a simple meal of rice and dhal, these papads are thin, sun-dried wafers made from urad dal (black gram), seasoned with aromatic spices. In Malaysia, Indian communities have adapted this North Indian classic with local flavors and ingredients, making it a staple during festive gatherings and everyday lunches. The taste is irresistibly crunchy, lightly spiced, and complements any Malaysian meal with delightful texture. What makes Malaysian Urad Dal Papad unique is the subtle use of local spices such as biji sawi (mustard seeds), hint of pandan leaf for fragrance, and sometimes a touch of lemongrass for a zesty aroma. The recipe is entirely vegetarian and can easily be made vegan. As a high-protein, low-fat snack, papad is a great choice for those looking for healthy lunch options. Its light nature and the satisfaction it brings have made it a favorite across generations, reflecting Malaysia’s rich culinary heritage.
Bahan-bahan(untuk 2-3 pieces per serving, suitable for Malaysian lunch portion)
- 1 cup Urad dal (black gram, split) (soaked overnight)
- 1 small leaf Pandan leaf (finely chopped) - pilihan
- 1/2 tsp Biji sawi (mustard seeds)
- 1/2 tsp Lada hitam (black pepper) (freshly ground)
- 1/2 tsp Garam masala
- 1/2 tsp Garam (salt)
- 1/8 tsp Baking soda - pilihan
- 1 tsp Minyak kelapa (coconut oil) (for greasing)
- 1 tsp Lemongrass (serai) (finely minced, optional) - pilihan
- as needed Water (for grinding)
Arahan
- 1
Drain the soaked urad dal and grind it to a smooth, thick paste using minimal water.
5 minutes
Grind in batches if needed for smoother texture.
- 2
Transfer the paste to a bowl. Add pandan leaf, biji sawi, lada hitam, garam masala, garam, baking soda, and minced lemongrass (if using). Mix well to form a soft dough.
5 minutes
Knead until the dough is pliable but not sticky.
- 3
Divide the dough into small balls. On a greased surface, roll each ball into thin discs (about 2mm thick).
5 minutes
Use a rolling pin or the base of a flat bowl for even thickness.
- 4
Place the rolled papads on a clean cloth or tray. Sun-dry for 4-6 hours, flipping halfway, until completely crisp.
5 minutes active, 4-6 hours passive
If sun is not available, use a low oven (70°C) for 2-3 hours.
Kenapa hidangan ini sihat
This Urad Dal Papad recipe is roasted, not fried, significantly reducing unhealthy fats and overall calories. Using whole urad dal provides complex carbohydrates and proteins, keeping you full longer. The use of local spices, pandan, and lemongrass enhances flavor naturally without excess salt or additives. It's a gluten-free, vegetarian option that aligns with Malaysian health trends and supports weight management goals.
Urad Dal Papad is naturally high in plant protein and dietary fiber, supporting muscle health and digestive wellness. Black gram is an excellent source of iron, magnesium, and potassium, vital for energy and cardiovascular health. Minimal oil and the option to roast instead of fry make this a low-calorie snack. The addition of pandan and lemongrass introduces antioxidants and aromatic compounds beneficial for overall wellbeing. This recipe contains no refined carbohydrates and can fit into most balanced diets.
Petua
- 💡Tip 1: Add a pinch of chili flakes for extra heat if desired.
- 💡Tip 2: Roll papads as thin as possible for maximum crunch.
- 💡Tip 3: Dry papads thoroughly to ensure long shelf life and prevent mold.
Penyimpanan & hidangan
Store uncooked, sun-dried papads in an airtight container for up to 2 months. Roasted papads should be consumed within 2 days for best crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 38.0 kcal |
