How to make Dal ke papad - Moong Dal ke Papad Banane ki vidhidal papad
Recipe type: Misscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • Urad dal flour – 1.5 cup (200 grams)
  • Moong dal flour – Less than ½ cup ( 50 grams)
  • Oil – 3 tbsp
  • Papad Khar- 2 tbsp ( 12 grams )
  • Black pepper – 1 tbsp
  • Salt- ⅓ tsp
  • Asafoetida- ½ pinch
  • Oil – for frying
  1. Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well.
  2. Take 1.5 cup (200 grams) Urade dal flour and place it in a big bowl. Add less than ½ cup ( 50 grams) Moong dal atta, ⅓ tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.
  3. Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.
  4. Grease your hands with little oil. As the dough stays hard knead it and make it smooth.
  5. Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.
  6. Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad.
  7. Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up.
  8. To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.
  9. Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.
  10. Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.
  11. Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.
  12. Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.
  13. To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.
  14. Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.
  15. Crunchy and crispy Papad is fried and ready. Relish this amazing papad anytime you wish to eat with meals. Take them out , fry them and enjoy it.
Recipe by Indian Good Food at