Lesson 11 : Traditional Food Adjuncts


  1. Black gram dhal papads
  2. Green gram based
  3. Sago papads /Vegetable papad
  4. Fruit based papad
  5. Millet based papad
  6. Spiced and un spiced papads

Papads can also be classified on the basis of size into 6”, 7”, 8”,8.5” and smaller 2” disco papads

On the basis of taste the following varieties are available in the market.

  1. Single mirri (Pepper)
  2. Double mirri (Pepper)
  3. Jeera (Cumin)
  4. Lassan (garlic) and
  5. Punjabi

Role of ingredients in papad making:

  • Salt adds to taste, softens the dough and contributes to its extensibility, plays a part in the expansion or blowing of papads on frying.
  • Salt also helps for storage. Too much of salt in papads may lead to crystallization of salt during rainy season. Too little salt may lead to mould growth.
  • Use of papad khar (sodium bicarbonates and carbonates) mellows the raw flour of urd dhal and brightens the color.

Nutritive value

  • Finished papads weigh between 5 and 20gm.
  • They carry 22 percent protein level of pulse.
  • When fried, papads approximately absorb oil of about half the weight of papads.
  • The nutritive value of a single 10gm papad can be as much as 50 kcal.
Last modified: Wednesday, 11 January 2012, 12:15 PM