High Protein Dal Papad
Elevate your snacking game with this nutritious and crispy High Protein Dal Papad, a delightful twist on the classic Indian papad! Made with a powerhouse trio of urad dal, moong dal, and chana dal, this recipe packs a protein punch while staying lightweight and gluten-free. Infused with aromatic spices like cumin, black pepper, and a pinch of asafoetida, these papads are cooked on a griddle for a golden, crunchy perfection—no deep frying required! Ideal as a standalone snack, paired with chutneys, or crumbled over salads for added crunch, this easy-to-make recipe is perfect for meal preps, offering a healthy and flavorful option that lasts up to a week. Whether you're looking for a protein-rich snack or a vibrant side dish, this High Protein Dal Papad is a must-try for health-conscious foodies!
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Ingredients
- 200 grams Urad dal (black gram lentils)
- 100 grams Moong dal (split green gram lentils)
- 100 grams Chana dal (split chickpea lentils)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 300 milliliters Water
- 1 tablespoon Vegetable oil
Directions
Step 1
Rinse urad dal, moong dal, and chana dal thoroughly in cold water and soak them in water for at least 4 hours, or overnight for best results.
Step 2
Drain the soaked dals and transfer them to a blender. Add 150 milliliters of water and blend to form a smooth paste. If needed, add additional water to achieve a thick, pourable consistency.
Step 3
Transfer the dal mixture to a mixing bowl. Add salt, black pepper, cumin seeds, and asafoetida. Mix well until all ingredients are fully incorporated.
Step 4
Take a non-stick pan or a griddle and grease it lightly with vegetable oil.
Step 5
Heat the pan over medium flame. Once hot, pour a ladleful of the dal batter onto the center of the pan and spread it outwards in a circular motion to form a thin layer, similar to making a crepe.
Step 6
Cook the papad on medium heat until it begins to dry out and the edges start lifting from the pan, approximately 3-4 minutes.
Step 7
Flip the papad carefully and cook the other side for an additional 2-3 minutes until both surfaces are lightly golden and crispy.
Step 8
Remove the cooked papad from the pan and place it on a rack to cool. Repeat the process with the remaining batter.
Step 9
Once all papads are cooled, they can be stored in an airtight container for up to a week.
Step 10
Serve the High Protein Dal Papad as a crispy snack with chutney or salsa, or break into pieces and use as a topping on salads.
Nutrition Facts
| Serving size | (730.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1524.7 |
| Total Fat 21.4g | 0% |
| Saturated Fat 3.1g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2497.5mg | 0% |
| Total Carbohydrate 241.6g | 0% |
| Dietary Fiber 54.6g | 0% |
| Total Sugars 8.9g | |
| Protein 95.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 514.5mg | 0% |
| Iron 29.6mg | 0% |
| Potassium 4009.2mg | 0% |
Source of Calories