Papads are eaten not only for taste but also for health. Learn the different benefits of different papads.
In most parts of our country, it is a tradition to eat papad with food. But the trend of eating papad the most is in Rajasthan. However, the most popular papads in the country are from the state of Gujarat. Papads are made with dishes for weddings and festivals across the country. Let us know here why they are eaten in our whole country and what the benefits are of eating different types of papads and papads.
Papad improves digestion.
Yes, papad is eaten at the end of the meal. This is because papad is digestible and when we eat a lot of rich food (high-calorie food or very fried and spicy food), papad helps our digestive system digest that food.
A combination of properties and tastes
Usually, papads are made of moong dal and urad dal. There is an old tradition of preparing papads by soaking these lentils in water overnight and grinding them finely.
Also, while making these papads, ajwain, black pepper powder, and light salt are added to them. These three things enhance the taste of papad as well as its properties.
Types and effects of papad
In today’s time, papads are not made only for health. Rather, full attention has been paid to the taste as well. That is why only red chilli papad, cumin papad, ajwain papad, clove papad, etc. are also available on the market.
Although red chilli papads are separated, most papads work to improve health and help with digestion. Along with this, papad prevents the problem of gas formation in the stomach.
When someone is suffering from nausea, then consumption of papad can be helpful in settling their stomach and mood.
Most hostellers like to eat papad with mango pickle. If you’re looking to try something new, try the taste of papad with a pickle.
After Meal Papad
The spices mentioned here mainly work to add flavour to papads. But papads are prepared from urad dal, masoor dal, moong dhuli dal, and chana dal.
Among these, papad prepared from moong dhuli dal is considered to be the most digestible. That’s why usually, papad prepared from moong dal, which has a cumin flavor, is the one that is served the most. There is no fixed time to eat papad. You can eat it anytime.
Which papad is more beneficial?
- Now the question must be coming to your mind: what is the right way to eat papad? That is, you should eat papad after roasting or frying (deep fried).
- So, know that when papad is to be eaten only for taste, then you can sometimes eat it by deep frying it. But if you want to consume papad regularly and take care of your health, then you should eat it after roasting.
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