500 BC and Beyond: A Historical Taste.

The history of papad traces back to 500 BC, as chronicled in ‘A Historical Dictionary of Indian Food’ by KT Achaya. Buddhist-Jain canonical literature mentions papads crafted from urad, masoor, and chana dal. Culinary researcher Shubhra Chatterji reveals, “Papad’s existence in the subcontinent dates back at least 1500 years, if not more. Its first mention in Jain literature is no coincidence. Lost Recipes, a project in Shekhwati, brought to light fading recipes like ‘paraphilia,’ sun-dried vegetables resembling papad. These veggies were dried and stored for arid months or winters, serving as sustenance during trade travels.”

Dawn Lee Urad Moong Papad: Thin and Crisp.

Experience the perfection of “Thin and Crisp” with Dawn Lee Urad Moong Papad. Our version offers less salt and a homemade taste.

How to Enjoy:

• A Nutritious Ready-to-Eat Snack
  
• Ideal as a Healthy Snack with or After Meals
  
• Great-Tasting for Kids and Adults Alike

Features:

• A Thin in Size, Prepared Homestyle
  
• Free from Additives
  
• Made in Small Batches Using Traditional Techniques
  

Pure Goodness:

• No Artificial Sweeteners, Colors, Flavors, or Preservatives

Dive into the legacy of Papad, a journey intertwined with flavors, traditions, and nourishment.