Khichiya Papad | Moong dal

Learn how to make traditional Khichiya Papad at home. A thin, crispy Gujarati snack made from moong dal, perfect with tea or meals.

Introduction

Khichiya Papad is a thin, crispy papad made from moong dal (split green gram) flour, popular in Gujarati cuisine. Known for its light texture and delicate crunch, it is often enjoyed as a snack or served alongside meals. Khichiya Papad is also versatile—perfect for roasting, deep-frying, or even baking for a healthier version.

Traditional & Regional Value of Khichiya Papad

Khichiya Papad is a staple in many Gujarati households, especially during festivals and special occasions. Traditionally, papads were sun-dried for days to achieve perfect crispiness and stored in airtight containers to last months. Its preparation reflects the Gujarati emphasis on simple yet flavourful and long-lasting accompaniments.

The papad is commonly paired with tea, chutneys, or served as a crunchy side with meals.

Is Khichiya Papad Healthy?

Yes, when roasted or baked, Khichiya Papad is light and healthy.

• High in protein from moong dal
• Low in fat when roasted instead of fried
>Gluten-free and easy to digest
• Light and filling without excess calories
• Pairs well with nutritious meals and dips

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Moong dal (split green gram) flour
• Salt
• Green chili or red chili powder (optional)
• Asafoetida (hing)
• Water
• Oil (optional, for deep frying)

Quick Steps

• Mix moong dal flour, salt, chili, and hing
• Add water gradually to make a soft dough
• Divide dough into small balls
• Roll each ball into very thin discs
• Sun-dry or air-dry until fully crisp
• Roast on flame, bake, or deep-fry until golden and crispy
• Store in airtight containers

Watch video and learn how to make Khichiya Papad | Moong dal

Tips & Tricks for Perfect Khichiya Papad

• Roll papads as thin as possible for crispiness
• Ensure dough is soft but firm enough to roll
• Dry completely before storing to prevent spoilage
• Roast lightly on open flame for authentic flavour
• Use a dry spoon to serve to maintain crispiness

Variations of Khichiya Papad

• Spiced Khichiya Papad: With chili, black pepper, or cumin
• Garlic Khichiya Papad: Add garlic paste to dough
• Thin Crispy Papad: Extra thin for maximum crunch
• Thick Khichiya Papad: Slightly soft inside, crispy outside
• Baked Papad: Healthier roasted version without oil

What Can Be Eaten Together or Served With Khichiya Papad?

• Chutneys like mint, coriander, or tamarind
• Pickles like lime, mango, or mixed veg
• With dal and rice or rotli
• As a crunchy side with thali meals
• As a tea-time snack

Frequently Asked Questions (FAQ)

Can Khichiya Papad be stored for a long time?

Yes, when completely dried, it can last for several months in an airtight container.

Can I make Khichiya Papad without rolling?

Rolling is necessary for uniform cooking and crispiness; skipping it may result in uneven texture.

Is Khichiya Papad gluten-free?

Yes, made entirely from moong dal flour, it is naturally gluten-free.

Should Khichiya Papad be roasted or fried?

Roasting is healthier and traditional, while frying gives extra crispiness.

Can I add spices to Khichiya Papad dough?

Yes, black pepper, chili, cumin, or garlic can be added for flavour variations.

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Khichiya Papad (Thin Rice Wafers)

Khichiya Papad is a thin, crispy rice wafer from Gujarat, traditionally made from rice flour batter that's spread thinly, sun-dried, and roasted or fried. These delicate, lace-like papads are typically seasoned with cumin and black pepper, and can be enjoyed as a snack, appetizer, or accompaniment to meals.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Drying Time 1 day d

Total Time 50 minutes mins

Servings: 20 papads

Course: Appetizer, Side Dish, Snack

Cuisine: Gujarati, Indian

Calories: 60

Ingredients Equipment Method Notes

Ingredients

  

For Batter

• 2 cups rice flour fine quality
• 1/4 cup urad dal flour split black gram flour
• 1 tsp salt
• 1 tsp cumin seeds
• 1/2 tsp black pepper powder
• 1/4 tsp asafoetida (hing)
• 1/2 tsp soda bi-carb

For Cooking & Preparation

• 2 cups water approximately
• 1 tsp oil for greasing

Equipment

• Cotton cloth or plastic sheets
• Flat ladle or papad spreader
• Large flat surface for drying
• Tongs
• Open flame or tawa (griddle)

Method

 

1. In large mixing bowl, combine rice flour, urad dal flour, salt, cumin seeds, black pepper powder, and asafoetida.
2. Add soda bi-carb and mix well. Gradually add water while whisking to form smooth, lump-free batter.
3. Batter consistency should be similar to dosa batter - flowing but not too thin. Adjust water as needed.
4. Cover batter and let rest for 30 minutes. This allows flours to absorb water and flavors to meld.
5. Spread clean cotton cloth or plastic sheet on flat surface. Lightly grease with oil.
6. Take ladleful of batter and pour in center of prepared surface. Using flat ladle or back of spoon, spread in circular motion.
7. Spread as thin as possible (almost transparent) to create lace-like papad. Aim for 6-7 inch diameter circles.
8. Repeat with remaining batter, leaving space between papads. Let sun-dry for 24 hours until completely dry.
9. Once completely dry and crisp, carefully peel papads from cloth. They should come off easily.
10. Store dried papads in airtight container until ready to cook. They keep for several months.
11. To roast: Hold papad with tongs over medium flame, moving constantly until it puffs and gets light brown spots.
12. Alternatively, roast on hot tawa (griddle) for 30-40 seconds each side, pressing gently with cloth.
13. For fried version: Heat oil, add papad - it will puff immediately. Drain on paper towels.
14. Serve immediately as snack or with meals. Can be crushed over chaat or curries.

Notes

Storage:
• Unroasted dried papads can be stored in airtight container in cool, dry place for 6-8 months.
• Add silica gel packets to container to absorb any moisture and prevent softening.
• Store away from strong odors as papads absorb flavors easily.
• For very humid climates, store in refrigerator in airtight container.
• Roasted papads should be consumed within 2-3 days as they lose crispiness quickly.

Substitutions:
• Replace urad dal flour with moong dal flour for different flavor profile.
• Add 1 tsp sesame seeds or 1/2 tsp ajwain (carom seeds) for variation.
• For spicy version, add 1/2 tsp red chili powder or 1/4 tsp chili flakes.
• Garlic powder (1 tsp) or onion powder can be added for flavor variation.
• For colored papads, add 1 tsp turmeric powder or beetroot/spinach puree to batter.
• Replace soda bi-carb with 1/2 tsp baking powder if unavailable.

Pro Tips:
• Batter consistency is key - too thick won't spread thin, too thin won't hold shape.
• Spread batter as thin as possible for authentic khichiya papad texture.
• Proper sun-drying is essential - papads must be completely brittle before storing.
• If weather is humid, use food dehydrator or oven at lowest temperature with door slightly open.
• For even roasting, use tongs and rotate papad continuously over flame.
• Don't roast too close to flame - it will burn quickly instead of puffing evenly.
• For tawa roasting, ensure tawa is hot but not smoking - medium heat works best.
• If papads curl while drying, press edges gently with fingers while still slightly damp.
• Practice spreading technique - it takes few attempts to get perfect thin circles.
• For uniform size, use round mould or lid as guide while spreading batter.
• Add 1 tbsp hot oil to batter for extra crispiness in final product.
• Store in airtight container between layers of parchment paper to prevent sticking.