How to make Moong Dal Papad -
You can roast them or deep fry them, these papads are winners
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram (dhuli moong dal) flour, Split skinless black gram (dhuli urad dal) flour
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Jeera Boti Kebab in Tacos Paneer Poha Corn Capsicum Tikki Pizza With Herbs
Moong Dal Papad Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 2-3days
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Moong Dal Papad Recipe
Split skinless green gram (dhuli moong dal) flour 1 cup
Split skinless black gram (dhuli urad dal) flour 1/2 cup
Papad khar 1/2 tablespoon
Salt to taste
Asafoetida (hing) 1/4 teaspoon
Black peppercorns 1 tablespoon
Oil 2 tablespo as required
Method
Step 1
Heat ¾ cup water in a non-stick pan, add papad khar, salt and asafoetida, mix well and bring to a boil. Remove from heat and set aside to cool.
Step 2
Coarsely crush peppercorns in a mortar with a pestle.
Step 3
Mix together green gram flour, black gram flour and coarsely crushed peppercorns in a bowl. Add papad khar water and knead. Add 2 tablespoons oil and knead. Add some more oil and knead to a stiff dough.
Step 4
Add some more oil and pound for 6-8 minutes. Stretch with hands. Divide into equal portions, cover with a muslin cloth and set aside for 2-3 hours.
Step 5
Dust portions with some black gram flour and roll out into thin papads. Spread the papads on a sheet and sundry, turning sides, for 2 days.
Step 6
Roast and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
