Urad Papad is a popular Indian dish made of urad dal, black gram lentils, and spices. It is commonly served with poppadoms or papads as an appetizer or snack. The dish also goes by the names “urad dal fry” or “black gram fry”.
Urad Papad/Poppadoms (Udida happolu/uddina happala) are a popular Indian snack made from urad dal or black lentils that is deep-fried and then coated in gram flour.
In coastal Karnataka, the blazing sun and heat are intolerable in February and March. That was the period when my mother, aunts, and grandmother would meet on our terraces and backyards every day to cook a kind of fritters (vodis) and papad. These vadis and papad were then preserved and given to our relatives for a year’s worth of usage.
We youngsters and the males of the family were all enjoying the urad dal papad dough while the elders were busy working hard. We consume urad dal papad dough in a variety of ways.
1. Roll out a small ball of dough into a little papad. In Konkani, these small papads are known as hapli. Then, as seen in the image below, put a tablespoon of oil in the center of the small papad and eat it. You receive a wonderful combination of spicy papad bread and a huge punch of fragrant coconut oil in your tongue as soon as you bite into them. The dough becomes combined with the coconut oil as you chew it, and the combination is fantastic!! As I type this, my mouth is actually watering. 🙂
2. Using a little ball of dough, roll out a miniature papad. Then, in the center, put a teaspoon of urad dal powder, create a well in the midst of the urad dal powder, and pour in the coconut oil. Fold the papad and swallow it whole. You receive a wonderful sweetness of spicy dough, coconut oil, and urad dal powder in your tongue when you chew on it. That combination is simply delectable.
3. While folding the aforementioned small papads, try folding them like this:
4. Or you may create nevris and eat them. The form in the image below is referred to as Nevri in Konkani. Fold the above small papads containing urad dal powder and oil onto one side, then seal the ends all the way around, as seen below. However, leave a tiny opening at one end that is not sealed up. Then blow air into the pocket and close it up. This goes into your mouth, and as you bite into it, air gushes out, dispersing the urad dal powder and coconut oil within. Then, when you mix them together with your saliva, aah, bliss!
5. We also like to eat small dough balls dipped in coconut oil at home. Make small dough balls, dip them in coconut oil, then eat them. Repeat the process of dipping, eating, and repeating the process of dipping, eating, and And it goes on for quite a while.. 🙂
We’ve been making urad dal papad dough at home for a few years now, simply to eat the dough with urad dal powder and plenty of coconut oil. They’re delicious!!! Life’s little guilty pleasures. 🙂 If there is any dough left over after we eat it, it is flattened out and sun dried to create papads/poppadams.
Do you make papads at home anymore? What varieties of papads do you prepare? The raw jackfruit papad dough (ponsa hapolu in Konkani) and urad dal papad dough (udha hapolu in Konkani) are my favorites. Even the dough for potato papad (batate hapolu in Konkani) is delectable.
Urad dal papads may be prepared in two ways: hot with red chilli powder (teek hapol in Konkani) or simple with no red chilli powder (papod in Konkani). To make a dry dough, combine urad dal powder, salt, crystal asafoetida, and oil. Only red chilli powder is used in spicy papads. The spice papad khar is used to add to the crispness and expansion of fried papads. The dough is then formed into balls and rolled out into papads.
The recipe for spicy urad dal papads may be found here.
- 1.5 cup urad dal powder (if you can’t get it in shops, see the recipe below for details on how to create your own)
- 2 tbsp. red chili powder
- Asafoetida crystals the size of a dried green pea
- season with salt to taste
- 3–4 tbsp. olive oil
- a quarter-teaspoon of papad khar
This recipe makes 25 papads.
Method of Preparation:
Getting the papad dough ready:
1. Sieve the powdered urad dal. In a mixing bowl, add the sieved urad dal powder.
2. Toss the urad dal powder with salt and papad khar dissolved in 1/2 cup water. 1/4 cup asafoetida crystals dissolved in water
3. Combine them to make a dry, malleable dough. Puri dough is a firm dough.
4. Add the coconut oil on top and knead the dough well.
5. To increase elasticity, beat the dough hard a few times from a distance into the basin. At least 15-20 times, slam the dough into the basin.
6. Cover the dough and let it aside to rest overnight. The dough should then be beaten again until it is smooth and malleable. After all of the pounding, the dough that appeared tough the night before should be glossy. Then and only then may papads be made. Otherwise, they may shatter when rolling out.
7. Roll the dough into little balls. It’s a bit smaller than a lemon.
The dough was traditionally formed into a thick rope and then cut into small balls of equal size using a thread. These small balls were then powdered with urad dal powder and rolled out into miniature papads called hapli. They were then rolled into papads and dried in the sun right away.
6. Dust them with urad dal powder before rolling them out.
7. Allow rolled out papads to dry in the sun for 4-6 days. The papads should be completely dry before serving.
8. Finally, keep them in airtight containers and deep fried them as required.
You may also use tongs to cook them on a stovetop over a hot heat. Then drizzle with coconut oil and eat.
Are you looking for urad dal powder but can’t seem to locate it? Then prepare it at home as follows:
1. In a dry mixer, powder urad dal for a few minutes at a time. To obtain fine urad dal powder, sieve it.
2. Return the urad dal pieces that were left on the sieve to the mixer.
3. Re-grind them till they’re a fine powder. Sieve the ingredients.
4. Repeat the procedure until you get a sufficient amount of fine urad dal powder.
You don’t have enough room to dry these papads in the sun? Then dry them in the microwave until they’re totally dry.
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The jeera papad recipe is a dish made with urad dal, which is also called poppadoms. It is a popular Indian snack that can be eaten with chutneys and pickles.
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