Crispy Moong Dal Papdi will taste amazing with tea, this is an easy way to make it

By Samira Vishwas On Mar 1, 2026

Moong Dal Papdi: If you have evening tea and don’t have something crisp with it, then the fun seems incomplete. In such a situation, Moong Dal Papdi is a great option, which tastes amazing and is very easy to make. Skip the packaged namkeen from the market and prepare fresh, crispy papdi at home.

This papdi made from moong dal not only enhances the taste but is also rich in protein. The special thing is that you can prepare it in advance and store it in an airtight container for several days. Let us know its easy and perfect recipe.

1 cup washed moong dal
2 tbsp rice flour
1/2 tsp red chilli powder
1/2 tsp celery
1/4 tsp turmeric
salt as per taste
a pinch of asafoetida
1 tbsp oil (for frying)
oil for frying

How to make Moong Dal Papdi

Papdi made from moong dal tastes very tasty. It is also easy to make. For this, first of all wash the moong dal thoroughly and soak it in water for 3-4 hours. After soaking, drain the water and grind the lentils coarsely in a mixer. Keep in mind that the paste should not be too thin, light coarse texture makes the papdi crisp.

Take out the ground lentils in a big vessel. Add rice flour, red chili powder, turmeric, celery, asafoetida and salt to it. Now add one tablespoon oil to the moen and mix well. If necessary, add a little water and knead a stiff dough.

Make small balls of the dough. Now roll them like thin puri. Keep in mind that the thinner the papdi, the crispier it will become. Make small holes with a fork so that the papdi does not swell while frying.

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Heat oil in a pan. The oil should be on medium flame. Now add papdi one by one and fry on low to medium flame till it turns golden. Frying on high flame can cause the papdi to remain brown from outside and raw from inside. Take out the prepared papdi on tissue paper to remove excess oil.

When Moong Dal Papdi cools completely, keep it in an airtight container. It can be served with tea, pickle or green chutney. If you want, you can further enhance its taste by sprinkling chaat masala on top.