Keropok Dhal
Snek • Malaysia
How to Make Keropok Dhal (Traditional & Healthy Version)
Keropok Dhal is a beloved Malaysian snack, enjoyed by communities across the country for its crunchy texture and wholesome flavor. Originating from Malaysia’s diverse food culture, this snack unites the hearty nature of legumes with the lightness of a crisp cracker. Traditionally made with ground dhal (split chickpeas or lentils), aromatic spices, and a touch of local herbs, keropok dhal is a testament to Malaysia’s multicultural cuisine, blending influences from Malay, Indian, and local village (kampung) kitchens. Perfect for sharing during tea time or as a midday bite, Keropok Dhal is both satisfying and nutritious. The use of local ingredients like daun pandan (pandan leaves) and bawang putih (garlic) imparts unmistakable Malaysian character, while its vegetarian base makes it a favorite for all. Enjoyed during festive gatherings or as an everyday treat, this healthier homemade version lets you savor traditional flavor with fewer calories and less oil. Its unique taste and crispy texture make it a great addition to your snack repertoire, and a perfect example of Malaysia’s inventive approach to wholesome, plant-based cooking.
Bahan-bahan(untuk About 8-10 pieces per serving)
- 1 cup Dhal (split yellow lentils) (soaked 2 hours, local name: kacang dhal)
- 1/2 cup Rice flour (tepung beras)
- 1/2 tsp Baking powder
- 2 cloves Garlic (bawang putih, finely chopped)
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 1 tbsp Curry powder (rempah kari)
- 2 tbsp Coriander leaves (daun ketumbar, finely chopped) - pilihan
- 1/2 tsp Salt (garam)
- 1/3 cup Water (as needed to bind)
- 2 tbsp Vegetable oil (for brushing or shallow frying)
Arahan
- 1
Rinse and soak the dhal (kacang dhal) for at least 2 hours until softened. Drain well.
5 minutes
Well-soaked dhal ensures a smoother, lighter texture in your keropok.
- 2
In a food processor, blend the soaked dhal with garlic, curry powder, and pandan leaf until it forms a coarse paste. Remove pandan leaf after blending.
5 minutes
Do not over-blend; some texture is ideal for authentic crunch.
- 3
Transfer the dhal mixture to a bowl. Add rice flour, baking powder, salt, and coriander leaves. Mix well.
3 minutes
Rice flour makes the keropok extra crispy and light.
- 4
Gradually add water to form a thick, pliable dough. It should hold its shape but not be too wet.
2 minutes
Add water a little at a time to avoid a sticky dough.
Kenapa hidangan ini sihat
This version of Keropok Dhal uses shallow frying or air-frying to minimize oil, reducing calories and saturated fat compared to traditional deep-fried options. The inclusion of dhal boosts protein and fiber, keeping you fuller for longer, and rice flour offers a gluten-free alternative. With no animal products, this vegetarian recipe supports a balanced, heart-healthy diet perfect for those watching their calorie intake.
Keropok Dhal is rich in plant-based protein and dietary fiber from dhal, making it a satisfying and heart-healthy snack. Rice flour adds a gluten-free carbohydrate component, while minimal oil keeps total fat lower than fried snacks. Garlic and coriander provide antioxidants and vitamins, supporting immune health. This snack is naturally cholesterol-free and contains essential minerals like iron and magnesium from lentils.
Petua
- 💡Tip 1: Soak dhal thoroughly for the best texture.
- 💡Tip 2: Make discs as thin as possible for maximum crunch.
- 💡Tip 3: Add a sprinkle of white pepper for extra depth of flavor.
Penyimpanan & hidangan
Store cooled keropok in an airtight container at room temperature for up to 3 days. Reheat in an oven or air-fryer for a few minutes to restore crispiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 75.0 kcal |
