Welcome to the easiest and most flavourful breakfast you will make this week! If you are tired of the usual besan chilla (gram flour pancakes) or egg omelettes, this Urad Papad Poli recipe is a delicious game-changer. Straight from the heart of Maharashtrian cuisine, this unique dish combines the crunchiness of urad dal papad with fresh vegetables and gram flour to create a savoury, fulfilling pancake.
Whether you are looking for a quick morning meal, a healthy evening snack, or an interesting dish for your kids’ tiffin box, this papad poli hits all the right spots. It is highly customizable, packed with nutrition from veggies like carrots and cabbage, and takes less than 15 minutes to whip up. Ready to try this crispy, spicy, and irresistible dish? Let’s dive right in and learn how to make the perfect Urad Papad Poli!
Also Read: Batata Matki Che Kalvan Recipe | Sprouted Moth Bean Curry
Ingredients List
- 3 small Urad Dal Papads
- 1 medium onion (thinly sliced lengthwise)
- 1 handful of cabbage (thinly shredded)
- 1 small carrot (peeled and grated)
- 1 small tomato (finely chopped)
- 1-2 green chillies (finely chopped, adjust to taste)
- 1/2 cup besan (gram flour)
- 1.5 tablespoons rice flour
- 1 teaspoon cumin-coriander powder (dhaniya-jeera powder)
- A pinch of hing (asafoetida)
- A pinch of garam masala
- Fresh coriander leaves (finely chopped, including tender stems)
- Salt to taste
- 1 cup water (or as needed)
- Oil (for cooking)
Step-by-Step Instructions
- Crush the Papad: In a mixing bowl, break the Urad Dal Papads into small bite-sized pieces. Do not crush them into a fine powder; keeping small chunks adds a great crunch.
- Add the Veggies: To the crushed papad, add the sliced onion, shredded cabbage, chopped tomato, grated carrot, and green chillies.
- Mix the Spices: Sprinkle in the cumin-coriander powder, hing, garam masala, salt, and fresh coriander leaves.
- Add the Flours: Add the besan (gram flour) and rice flour to the bowl. Mix all the dry ingredients well before adding any water.
- Make the Batter: Gradually pour in about 1 cup of water while mixing. The batter should have a medium consistency—not overly thick, but slightly loose.
- Cook the Poli: Heat a flat pan or tawa on medium heat and grease it with a little oil. Pour a small ladle of the Urad Papad Poli batter and spread it evenly into a thin circle. Keep the pancakes on the smaller side for easy flipping.
- Flip and Roast: Let it cook until the bottom turns golden brown and crispy. Drizzle a few drops of oil around the edges, flip it carefully, and press slightly with a spatula to cook the other side perfectly.
- Serve Hot: Once both sides are beautifully roasted, remove from the pan and serve immediately!
Also Read: Authentic Kolhapuri Tambada Rassa & Chicken Sukka Recipe
Cooking Tips
- Use rice flour: Adding a little bit of rice flour makes the poli extra crispy.
- Don’t over-crush the papad: Leave some chunks, so you get that signature papad bite in every mouthful.
- Press while cooking: Gently pressing the poli with a spatula ensures the vegetables and besan cook evenly from the inside out.
- Make it spicy: For a true Maharashtrian “zanzanit” (spicy) flavour, increase the green chillies or add a dash of red chilli powder.
Variations
- Vegan Version: This recipe is naturally vegan! Just ensure the papad and hing you use are certified vegan brands.
- Kids-Friendly Version: Skip the spicy green chillies and add a dollop of tomato ketchup or sprinkle some cheese on top before serving.
- Protein-Packed Version: Mix in some grated paneer or tofu to the batter to boost the protein content.
Serving Suggestions
- Enjoy this crispy Urad Papad Poli hot with your daily cup of morning tea.
- Serve it alongside green chutney, sweet tamarind chutney, or simple tomato ketchup.
- Roll it inside a soft chapati or paratha for an easy, mess-free tiffin box meal.
- Pair it with hot bhakri (millet flatbread) for a traditional touch.
Also Read: Kairi Shengdana Chutney Recipe: Mango Peanut Dip
FAQs
Q: Can I use leftover papad for this recipe?
A: Yes! This Urad Papad Poli recipe is an excellent way to use up leftover or broken papads sitting in your pantry.
Q: What can I use instead of Urad Dal Papad?
A: While Urad Dal Papad gives the best traditional flavour, you can also experiment with Moong Dal Papad or spicy garlic papads, depending on what you have at home.
Q: Why is my papad poli breaking when I flip it?
A: If the poli breaks, your batter might be too thin or the poli is too large. Make smaller pancakes and ensure the bottom is fully cooked and crispy before attempting to flip it.
Q: Is this recipe gluten-free?
A: Yes, as long as your hing (asafoetida) is gluten-free. Besan, rice flour, and pure urad dal papads naturally do not contain gluten.
Q: Can I store the batter for later?
A: It is best to cook the batter immediately. If left sitting, the papad will absorb the water, become entirely mushy, and lose its unique crunch.
Urad Papad Poli Recipe: Easy Maharashtrian Breakfast Dish
Ingredients
- 3 small Urad Dal Papads
- 1 medium onion thinly sliced lengthwise
- 1 handful of cabbage thinly shredded
- 1 small carrot peeled and grated
- 1 small tomato finely chopped
- 1-2 green chillies finely chopped, adjust to taste
- 1/2 cup besan gram flour
- 1.5 tablespoons rice flour
- 1 teaspoon cumin-coriander powder dhaniya-jeera powder
- A pinch of hing asafoetida
- A pinch of garam masala
- Fresh coriander leaves finely chopped, including tender stems
- Salt to taste
- 1 cup water or as needed
- Oil for cooking
Instructions
- Crush the Papad: In a mixing bowl, break the Urad Dal Papads into small bite-sized pieces. Do not crush them into a fine powder; keeping small chunks adds a great crunch.
- Add the Veggies: To the crushed papad, add the sliced onion, shredded cabbage, chopped tomato, grated carrot, and green chillies.
- Mix the Spices: Sprinkle in the cumin-coriander powder, hing, garam masala, salt, and fresh coriander leaves.
- Add the Flours: Add the besan (gram flour) and rice flour to the bowl. Mix all the dry ingredients well before adding any water.
- Make the Batter: Gradually pour in about 1 cup of water while mixing. The batter should have a medium consistency—not overly thick, but slightly loose.
- Cook the Poli: Heat a flat pan or tawa on medium heat and grease it with a little oil. Pour a small ladle of the Urad Papad Poli batter and spread it evenly into a thin circle. Keep the pancakes on the smaller side for easy flipping.
- Flip and Roast: Let it cook until the bottom turns golden brown and crispy. Drizzle a few drops of oil around the edges, flip it carefully, and press slightly with a spatula to cook the other side perfectly.
- Serve Hot: Once both sides are beautifully roasted, remove from the pan and serve immediately!
