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Ayurvedic Dravya · Preparation · — kcal / 100g

Urad papad Parpata

Also known as: papad, appalam, papadum

Classical parpata — the roasted wafer taken to spark digestion and cut through a rich meal; alkaline papad-khar gives it its bite.

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Urad papad — Ayurvedic Preparation & USDA Nutrition

Urad papad — Rasa: Salty, Pungent, Astringent · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Mildly Increases (+1) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Salty, Pungent, Astringent
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Dry, Rough, Sharp
Digestibility & Agni
4/5 · Agni 1
Seasons & Timing
Varsha, Hemanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

Classical parpata — the roasted wafer taken to spark digestion and cut through a rich meal; alkaline papad-khar gives it its bite.

Traditional Preparation (Samskara)

Urad dough with papad-khar rolled paper-thin, sun-dried, then flame-roasted or fried. Roasted is the digestive version; fried is a different, heavier proposition.

Classical Provenance: Bhojanakutuhala (parpata); pan-Indian tradition.

Synergistic Combinations (Samyoga)

  • roasted (not fried) beside dal-rice
  • crushed over khichdi
  • with curd rice

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: amlapitta / gastritis (alkali salts)
  • Contraindication: hypertension (sodium-heavy)
  • Contraindication: fried papads for kapha and weight management

Verified USDA Nutrition Facts for Urad papad

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 piece (10g):

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