Moong Dal Papad

You can roast them or deep fry them, these papads are winners This is a Sanjeev Kapoor exclusive recipe.

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Moong Dal Papad

Main Ingredients Split skinless green gram (dhuli moong dal) flour, Split skinless black gram (dhuli urad dal) flour
Cuisine Indian
Course Snacks and Starters
Prep Time 2-3days
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Moong Dal Papad

  • 1 cup Split skinless green gram (dhuli moong dal) flour
  • 1/2 cup Split skinless black gram (dhuli urad dal) flour
  • 1/2 tablespoon Papad khar
  • to taste Salt
  • 1/4 teaspoon Asafoetida (hing)
  • 1 tablespoon Black peppercorns
  • 2 tablespo as required Oil


  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.
  2. Coarsely crush peppercorns in a mortar with a pestle.
  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.
  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.
  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.
  6. Roast and serve.