Crispy Lentil Papadums
Crispy Lentil Papadums are delicate, thin Indian crackers made from lentil flour, seasoned with aromatic spices. These delightful snacks are often served as an appetizer during Indian meals but can also stand alone as a crunchy treat. Traditionally enjoyed with toppings like diced onions, colorful bell peppers, tangy chutneys, or simply as a side to your favorite curry, these papadums add texture and flavor to any spread. Whether fried for an extra crisp or roasted for a healthier option, they are easy to prepare and store perfectly for later enjoyment.
15
Servings
30
Calories
7
Ingredients
Ingredients
Lentil flour
4 cups (finely ground or homemade)
Black pepper
1 teaspoon (cracked)
Cumin
1/2 teaspoon (ground)
Whole cumin
1/2 teaspoon (as is)
Salt
1/2 teaspoon (to taste)
Water
1/4 cup (as needed to form the dough)
Vegetable oil
as needed (for frying or dry frying)
Instructions
1
In a large mixing bowl, combine the lentil flour, cracked black pepper, ground cumin, whole cumin, and salt. Mix well to evenly distribute the spices.
2
Gradually add the water to the dry ingredients and knead the mixture with your hands. Continue kneading until the dough is smooth and pliable. The dough should hold together without being sticky; adjust the water as necessary.
3
Divide the dough into 15 equal portions. Roll each portion into a ball and then flatten it using a rolling pin or a pasta roller, creating a very thin round shape about 1/8 inch thick.
4
Place the rolled papadums on a lightly oiled surface or a Silpat-lined baking sheet, ensuring they don’t touch each other.
5
Preheat your oven to 200°F (93°C) and bake the papadums for 60-90 minutes to dry them out. Make sure they are completely dried to achieve maximum crispiness.
6
Once dried, store the papadums in an airtight container until you are ready to serve.
7
To serve, heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Fry each papadum for just a few seconds on each side until they puff up and become crispy. Avoid browning them.
8
Alternatively, you can place dried papadums back in a warm oven (about 300°F or 150°C) for a few minutes to crisp them without frying. Serve them warm with your choice of condiments or toppings.
Nutrition Information
0.5g
Fat
6g
Carbs
2g
Protein
0.8g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Lentil Papadums?
Crispy Lentil Papadums are delicate, thin Indian crackers made from lentil flour and seasoned with aromatic spices.
What is the primary ingredient in this recipe?
The main ingredient is 4 cups of finely ground or homemade lentil flour.
Are these papadums gluten-free?
Yes, based on the recipe tags, these papadums are gluten-free.
Is this recipe suitable for vegans?
Yes, this recipe is vegan-friendly.
How many calories are in one serving?
Each serving contains approximately 30 calories.
What spices are used to season the dough?
The dough is seasoned with cracked black pepper, ground cumin, whole cumin, and salt.
How do I prepare the dough?
Combine the dry ingredients in a bowl, gradually add water, and knead until the mixture is smooth and pliable.
How many servings does this recipe yield?
This recipe makes 15 servings.
What should the dough consistency be like?
The dough should be smooth and hold together without being sticky.
How thin should I roll the papadums?
Each portion should be rolled into a thin round shape approximately 1/8 inch thick.
Can I use a pasta roller for this recipe?
Yes, you can use either a rolling pin or a pasta roller to flatten the dough.
What is the first step in cooking the papadums?
The first cooking step is to dry them in an oven at 200°F (93°C) for 60-90 minutes.
How do I ensure the papadums achieve maximum crispiness?
Make sure they are completely dried out during the low-temperature baking stage.
How should I store the papadums before serving?
Once dried, store them in an airtight container until you are ready to fry or roast them.
How do I fry the papadums?
Heat a small amount of vegetable oil in a non-stick skillet and fry each side for just a few seconds until puffed.
Is there an alternative to frying?
Yes, you can crisp them in a 300°F (150°C) oven for a few minutes without using oil.
What should I avoid when frying?
You should avoid browning the papadums; they only need a few seconds to puff up.
What are common toppings for papadums?
Common toppings include diced onions, colorful bell peppers, and tangy chutneys.
Can these be served as a side dish?
Yes, they are traditionally served as an appetizer or as a side to your favorite curry.
How much fat is in a serving?
There is 0.5g of fat per serving.
How much protein is provided per serving?
Each serving provides 2g of protein.
Are there carbohydrates in these crackers?
Yes, each serving contains 6g of carbohydrates.
What is the fiber content?
Each serving contains 0.8g of fiber.
What kind of oil should I use for frying?
Vegetable oil is recommended for frying or dry frying.
Can I make the lentil flour at home?
Yes, the recipe suggests using either finely ground store-bought or homemade lentil flour.
How much water is needed for the dough?
The recipe calls for 1/4 cup of water, added gradually as needed to form the dough.
What temperature should the oven be for the drying phase?
The oven should be preheated to 200°F (93°C).
What is the category of this recipe?
This recipe is categorized under Breads.
How many ingredients are required in total?
There are 7 ingredients required for this recipe.
What gives the papadums their spicy flavor?
The combination of cracked black pepper and cumin provides the spicy and aromatic profile.