dal papdi recipe - crispy & crunchy tea time snack | moong dal ki papdi (2024)

dal papdi recipe – crispy & crunchy tea time snack | moong dal ki papdi with detailed photo and video recipe. an easy and crispy perfect evening snack meal prepared with a combination of moong dal, urad dal and rice flour. it is basically an extension of the most popular rice papdi recipe with the addition of lentil protein to it. it is an ideal tea-time evening snack and can be enjoyed with a cup of coffee too, but it can also be shared as a side with dal rice or sambar rice meal too.

dal papdi recipe – crispy & crunchy tea time snack | moong dal ki papdi with step by step photo and video recipe. deep-fried snacks or most commonly known as papdi recipes are hugely popular, especially with young audiences. these are purpose-based snacks that are mainly served as munching snacks but can also be repurposed for chaat and toppings for other recipes. one such simple and easy munching snack is dal papdi recipe known for its crispiness and sharp savoury taste.

last year when i posted the rice papdi recipe, it was an instant hit and i did get a lot of requests to post a variety of papdi recipes. well, generally the papdi is made with rice flour for that extra crispiness and crunchiness. but mixing other types of flour or lentils makes it more tasty and effective. so in this recipe, i have used the combination of urad and moong dal which add the required protein nutrient to it. generally, we add these types of lentils to chakli or murukku, so i have followed the same ratio here to get the same taste. technically, you may even extend this recipe by adding more types of lentils, but i skipped it as it may complicate things with soaking and grounding. do try this variant and let me know what do you think of this crispy and tasty recipe.

furthermore, some more additional tips, suggestions and variants to the dal papdi recipe. firstly, in this recipe, i have shown a simple trick using a zip lock bag to flatten and roll the papdi. this is the most effective way, but if you feel plastic is no good or do not have it, you may use a rolling pin to roll it down. secondly, i have added pepper and chilli with salt to have the lip-smacking savoury taste. but if you wish to make it spicier, you may add chilli powder, garam masala and even chaat masala for better taste. lastly, the shelf life of this crisp snack can easily last to 2-3 weeks, yet it is better to store in an airtight container for longer shelf life.

finally, i would also like to add some more related snacks recipes collection with this post on dal papdi recipe. it mainly includes my other related recipes like potato garlic rings, challa punugulu, rava vada, onion pakoda, medhu pakoda, onion tikki, dal tikki, veg lollipop, aloo mixture, lachha namak para. further to these i would also like to add related recipe categories like,

• street food recipes
• chaat recipes
• breakfast recipes

dal papdi – crispy & crunchy tea time snack video recipe:

recipe card for dal papdi:

dal papdi recipe - crispy & crunchy tea time snack | moong dal ki papdi

HEBBARS KITCHEN

easy dal papdi recipe - crispy & crunchy tea time snack | moong dal ki papdi

5 from 242 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine south indian

Servings 40 pieces

Calories 48 kcal

Ingredients

for soaking:

• ▢ ¼ cup moong dal
• ▢ ¼ cup urad dal

for dough:

• ▢ 2 cup rice flour
• ▢ ¾ tbsp cumin
• ▢ ½ tsp pepper, crushed
• ▢ 2 tbsp sesame
• ▢ 1 tsp salt
• ▢ 2 tbsp oil, hot
• ▢ 3 chilli, finely chopped
• ▢ 2 tbsp coriander, finely chopped
• ▢ few curry leaves, chopped
• ▢ 2 tsp kasuri methi, crushed
• ▢ water, for kneading
• ▢ oil, for frying

Instructions

• firstly, soak ¼ cup moong dal and ¼ cup urad dal in hot water for 10 minutes.

• drain off the water and transfer to the mixer jar.

• grind to a coarse paste. keep aside.

• in a large bowl, take2 cup rice flour. add ¾ tbsp cumin, ½ tsp pepper, 2 tbsp sesame and 1 tsp salt. mix well.

• add2 tbsp hot oil. crumble and mix well making sure the flour is moist.

• now add prepared dal paste, 3 chilli,2 tbsp coriander,few curry leaves and 2 tsp kasuri methi.

• start to mix well without adding any water.

• add water as required and start to knead the dough.

  See Also

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• form a smooth and soft dough adding water as required.

• further, take a zip lock bag and grease it with oil.

• place a small ball sized dough, press and flatten using a cup.

• flatten as thin as possible.

• drop the papdi into hot oil keeping the flame on medium.

• fry both the sides on medium flame until the papdi turns golden and crisp.

• drain off the papdi onto kitchen paper to remove excess oil.

• finally, store in an airtight container and enjoy dal papdi up to 3 weeks.

Nutrition

Calories: 48kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 59mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 42IUVitamin C: 5mgCalcium: 9mgIron: 1mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to make moong dal ki papdi with step by step photo:

1. firstly, soak ¼ cup moong dal and ¼ cup urad dal in hot water for 15 minutes.
   
2. drain off the water and transfer to the mixer jar.
   
3. grind to a coarse paste. keep aside.
   
4. in a large bowl, take2 cup rice flour. add ¾ tbsp cumin, ½ tsp pepper, 2 tbsp sesame and 1 tsp salt. mix well.
   
5. add2 tbsp hot oil. crumble and mix well making sure the flour is moist.
   
6. now add prepared dal paste, 3 chilli,2 tbsp coriander,few curry leaves and 2 tsp kasuri methi.
   
7. start to mix well without adding any water.
   
8. add water as required and start to knead the dough.
   
9. form a smooth and soft dough adding water as required.
   

10. further, take a zip lock bag and grease it with oil.

    

11. place a small ball sized dough, press and flatten using a cup.

    

12. flatten as thin as possible.

    

13. drop the papdi into hot oil keeping the flame on medium.

    

14. fry both the sides on medium flame until the papdi turns golden and crisp.

    

15. drain off the papdi onto kitchen paper to remove excess oil.

    

16. finally, store in an airtight container and enjoy dal papdi for up to 3 weeks.

    

notes:

• firstly, make sure not to make a soft dough as it absorbs oil while frying.
• also, flatten as thin as possible else the papdi will not be crispy.
• additionally, using fresh oil as a snack can be stored and consumed for a couple of weeks.
• finally, dalpapdi recipetastes great when served with tea or coffee.