Authentic Moong Dal Papdi Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Papdi Recipe – Crispy Indian Snack

Hey everyone! If you’ve ever been to India, especially around festive times, you’ve probably been offered a plate of these incredibly addictive, crispy papdis. They’re the perfect little snack with chai, and honestly, once you start, it’s hard to stop! I remember the first time my dadi (grandmother) made these for me – the aroma filled the whole house, and I was hooked. Today, I’m sharing her recipe with you, so you can experience that same magic.

Why You’ll Love This Recipe

This Moong Dal Papdi recipe is all about that satisfying crunch and burst of flavour. It’s surprisingly easy to make at home, and way better than anything you can buy in a store. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian treat. It’s perfect for parties, picnics, or just a cozy evening in.

Ingredients

Here’s what you’ll need to create these delightful papdis:

• 2 cup rice flour (approximately 230g)
• 1 tbsp cumin seeds (approximately 7g)
• 2 tbsp sesame seeds (approximately 14g)
• ?? tsp black pepper powder (approximately 1-2g)
• ?? tsp salt (approximately 3-5g)
• 3 tbsp ghee (approximately 42g)
• 2 tbsp moong dal (split yellow lentils, approximately 20g)
• 2 tbsp urad dal (split black lentils, approximately 25g)
• 1 tbsp curry leaves (approximately 7g)
• 2 tbsp coriander seeds (approximately 14g)
• 1 tsp ginger paste (approximately 5g)
• 2 green chillies, finely chopped
• Warm water, as needed
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Rice Flour: Types and Uses

I prefer using a fine rice flour for the best texture. You can find it at most Indian grocery stores. If you can’t find it, you can make your own by grinding raw rice in a blender – just make sure it’s very finely ground.

Cumin & Sesame: Flavor Profiles

These seeds are key to that classic papdi flavour. Lightly toasting them before adding them to the dough really enhances their aroma. Just a minute or two in a dry pan is all it takes!

Ghee: The Importance of Clarified Butter

Ghee is traditional, and it gives the papdis a wonderful richness and flavour. You can use oil instead, but ghee really makes a difference. If you’re not familiar, ghee is clarified butter – it has a nutty flavour and a high smoke point.

Moong & Urad Dal: Nutritional Benefits & Regional Variations

Moong and urad dal add a lovely texture and subtle flavour. These lentils are packed with protein and are a staple in Indian cooking. You’ll find variations of papdi using different dals depending on the region – feel free to experiment!

Pepper & Chilli: Adjusting the Spice Level

I’ve left the pepper and chilli amounts as ‘??’ because everyone has a different spice preference! Start with ½ tsp of each and add more to taste. If you like it really spicy, you can even add a pinch of red chilli powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the rice flour, cumin seeds, sesame seeds, pepper powder, and salt. Give it a good mix.
2. Now, add the ghee to the flour mixture. Rub it in with your fingertips until the flour resembles breadcrumbs. This is a crucial step – it helps create that flaky texture.
3. Add the soaked moong dal, urad dal, curry leaves, coriander seeds, ginger paste, and chopped green chillies to the bowl. Mix everything well.
4. Gradually add warm water, a little at a time, and knead the mixture into a smooth, firm dough. It shouldn’t be sticky.
5. Grease a zip-lock bag (or a clean plastic surface) with a little oil. Take a small portion of the dough (about a tablespoon) and place it in the bag.
6. Using a cup or rolling pin, flatten the dough as thinly as possible. The thinner, the crispier!
7. Carefully drop the flattened papdi into medium-hot oil. Fry until golden brown and crispy on both sides. This usually takes a minute or two per side.
8. Remove the papdi from the oil and drain it on kitchen paper to remove any excess oil.
9. Let the papdis cool completely before storing them in an airtight container.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. If it’s too hot, the papdis will burn. If it’s too cold, they’ll absorb too much oil.
• Dough Consistency: The dough should be firm but pliable. If it’s too dry, add a little more water. If it’s too sticky, add a little more rice flour.
• Frying in Batches: Don’t overcrowd the pan when frying. Fry the papdis in batches to ensure they cook evenly.

Variations

• Vegan Adaptation: Substitute the ghee with an equal amount of vegetable oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of green chillies and pepper to your liking. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations (Diwali, Holi): During festivals, my family loves to add a pinch of hing (asafoetida) to the dough for a unique flavour.

Serving Suggestions

These papdis are delicious on their own, but they’re even better with a cup of hot chai! You can also serve them with chutney, raita, or as an accompaniment to a meal. My kids love them with a sprinkle of chaat masala.

Storage Instructions

Store the cooled papdis in an airtight container at room temperature. They should stay crisp for up to a week, but trust me, they won’t last that long!

FAQs

What is the best way to store homemade papdi to keep it crisp?

Airtight containers are your best friend! Make sure the papdis are completely cool before storing them.

Can I use a different type of dal instead of moong and urad dal?

You can experiment with other dals like chana dal (split chickpeas), but the texture and flavour will be slightly different.

What oil is best for frying papdi?

Any neutral-flavoured oil with a high smoke point will work well – like vegetable oil, sunflower oil, or groundnut oil.

How can I adjust the thickness of the papdi?

The amount of pressure you apply when flattening the dough will determine the thickness. For thinner papdis, use more pressure.

Can this dough be made ahead of time and refrigerated?

Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before rolling and frying.