Papadum
Makan Tengah Hari • Malaysia
How to Make Papadum (Traditional & Healthy Version)
Papadum, known locally in Malaysia as 'papadam', is a beloved crispy lentil cracker enjoyed across the country’s diverse multicultural tables. This light and crunchy snack is especially popular in Indian-Malay households and is often served alongside nasi kandar, banana leaf rice, or simply as a flavorful accompaniment to lunch. With its roots deeply embedded in the Malaysian Indian community, papadum has become a staple during family gatherings, festive occasions, and as a must-have side in many Malaysian eateries. Papadum’s irresistible texture comes from urad dal (black gram lentils), which is ground into flour and seasoned with local spices such as cumin (jintan putih) and black pepper. The dough is then rolled thin and traditionally sun-dried before being roasted or quickly fried. For this healthier version, we use a light oven-baking method to achieve that signature crispness without excessive oil. This approach preserves the authentic taste while keeping calories in check, making papadum a guilt-free snack or side. Papadum’s delicate crunch and subtle, savory notes perfectly complement the bold flavors of Malaysian curries, dals, and sambal, making it a versatile choice for any lunch spread.
Bahan-bahan(untuk 4-5 papadum (about 25g per person))
- 1 cup Urad dal flour (black gram flour) (tepung urad dal)
- 2 tbsp Rice flour (for extra crispiness)
- 1/2 tsp Freshly ground black pepper (lada hitam)
- 1/2 tsp Cumin seeds (jintan putih)
- 1/2 tsp Salt (garam)
- 1/8 tsp Baking soda (for lightness)
- 1/4 cup (add as needed) Water
- 1/4 tsp Lemongrass powder (serai, for aroma) - pilihan
- 1 tsp Olive oil (for brushing) - pilihan
- 1 small leaf Pandan leaf (optional, for subtle fragrance) - pilihan
Arahan
- 1
In a large mixing bowl, combine urad dal flour, rice flour, black pepper, cumin seeds, salt, and baking soda. Add lemongrass powder and finely shredded pandan leaf if using.
3 minutes
Sift the flours for a smoother dough.
- 2
Slowly add water, a tablespoon at a time, kneading until a smooth, stiff dough forms. The dough should not be sticky.
5 minutes
Do not over-wet; a firm dough yields crispier papadum.
- 3
Divide the dough into 8-10 small balls. Place each ball between two sheets of parchment paper and roll out thinly, about 1mm thickness.
5 minutes
Thinner papadum will be lighter and crunchier.
- 4
Preheat your oven to 180°C (350°F). Place the rolled papadum rounds on a baking tray lined with parchment paper.
2 minutes
Brush lightly with olive oil for extra crispness if desired.
Kenapa hidangan ini sihat
This healthy papadum recipe is baked, not fried, reducing overall fat and calorie content. Using whole urad dal flour boosts protein and fiber, helping you feel satisfied with minimal calories. Local spices enhance flavor without extra sodium or unhealthy additives. It's a light, nutritious side or snack that fits well into a balanced Malaysian lunch. Papadum is suitable for those watching their weight or managing their cholesterol.
Papadum is naturally high in plant-based protein and dietary fiber due to the use of urad dal flour. It contains minimal fat, especially when oven-baked instead of deep-fried, and is low in calories per serving. The inclusion of spices like cumin and black pepper offers antioxidants and aids digestion. Rice flour adds extra crunch with negligible fat content. This snack is cholesterol-free, contains no added sugar, and is suitable for vegetarian and vegan diets when made without dairy.
Petua
- 💡Tip 1: Roll the dough as thin as possible for maximum crispness.
- 💡Tip 2: Add a touch of lemongrass powder for a unique Malaysian aroma.
- 💡Tip 3: Roast papadum over an open flame for a smoky, traditional flavor reminiscent of Malaysian street stalls.
Penyimpanan & hidangan
Store baked papadum in an airtight container at room temperature for up to one week. Avoid moisture, as humidity will soften the crackers. For longer storage, keep unbaked rounds in the freezer and bake fresh as needed.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 40.0 kcal |
