Papadam

"Papadom" redirects here. For the 2009 film, seePapadom (film).

"Appalam" redirects here. For the 2011 film, seeAppalam (film).

Papadam

Fire-roastedpapadam
Alternative names	Papad papar papadum appadam pampas happala poppadam poppadom appalam pappadam pampad puppodum pappadum pompadom
Course	Appetizer or side dish
Main ingredients	Flour fromlentils black gram chickpeas potato sago rice
Variations	Rice papad tapioca papad sago papad potato papad masala papad garlic papad ginger paped jackfruit papad
Cookbook: Papadam Media: Papadam

Apapadam(also spelledpoppadom,among other variants), also known aspapad,is a snack that originated in theIndian subcontinent.Dough ofblack gram beanflour is eitherdeep friedor cooked with dry heat (flipped over an open flame) until crunchy. Other flours made fromlentils,chickpeas,rice,tapioca,milletorpotatoare also used. Papadam is typically served as an accompaniment to a meal inIndia,Pakistan,Bangladesh,Nepal,Sri Lankaand theCaribbeanor as anappetizer,often with a dip such aschutneys,or toppings such as choppedonionsandchili peppers,or it may be used as an ingredient incurries.

Etymology

Papadamis aloanwordfromTamilபப்படம்pappaṭam,and is likely derived fromSanskritपर्पटparpaṭa,meaning a flattened disc described in early Jain and Buddhist literature.Papad is known by several names in the variouslanguages of India,e.g.पापड़pāpaṛinHindi;అప్పడంappaḍaṁinTelugu;அப்பளம்appaḷamorபப்படம்pappaṭaminTamil;ಹಪ್ಪಳhappaḷainKannada;පපඩම්papaḍaminSinhala;പപ്പടംpappaṭaminMalayalam;पापडpāpaḍinMarathi;ਪਾਪੜpāpaṛinPunjabi;પાપડpāpaḍinGujarati;ପାମ୍ପଡpāmpaḍainOdia;andপাপড়pāpaḍinAssamese.

Regional variations

JackfruitpapadamfromBengaluru

Different types of papads are sold at stores.

Papad recipes vary from region to region and from household to household. They are typically made from a flour or paste derived from lentils, chickpeas, black gram, rice, or potatoes.

Saltandpeanut oilare added to make a dough, which can be flavored with seasonings such aschili,cumin,garlic,orblack pepper.Sometimes,baking sodaorslaked limeare also added. The dough is shaped into thin, roundflatbreads,dried (traditionally in the sun), and can be cooked bydeep frying,roasting over an openflame,toasting, ormicrowaving,depending on the desired texture.

In mostIndian restaurantsaround the world, they are served as anappetizerwith dips, which often includemango chutney,lime pickle,onion chutney,andraita.Masala papad withsev,onion, tomato and coriander leaves is one of India's most popular appetizers.

Ingredients and preparation

Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black grammixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption. It may also contain rice,jackfruit,sago,etc., as main ingredients.

Cracked black pepper, red chili powder,asafoetida,cumin orsesameseeds are often used as flavoring agents. Papadam is also made from rice flakes, ragi orhorsegram.

Gallery

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  Appadam
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  Ricepapadam
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  Uradal papadam
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  Fire-toasting papadam
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  A Nepalithaliwith papad
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  Raw jackfruit papad incoastal Karnataka
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  Papadams withchutneyare often served as an appetizer at South Asian restaurants around the world.
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  Microwaved papad texture

See also

• Indian bread– Wide variety of flatbreads and crêpes which are an integral part of Indian cuisine
• Sandige– Fried snack, originating from the Indian subcontinent

External links

• Media related toPapadamsat Wikimedia Commons