A papadam, also known as poppadom, pāmpada, papad, papar, or appalam, among other variants, is a snack that originated in the Indian subcontinent. Dough of Vigna mungo flour is either Deep frying or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as , or toppings such as chopped and , or it may be used as an ingredient in Curry.
Etymology
Papadam is a
loanword from
Tamil language பப்படம் ,
["poppadom, n." OED Online. December 2006. Oxford University Press..] and has similarity with the word from
Sanskrit पर्पट , meaning a flattened disc described in early Jain and Buddhist literature.
Papad is known by several names in the various languages in
South Asia, e.g. पापड़ in
Hindi language; rtl=yes in Urdu; అప్పడం in
Telugu language; அப்பளம் or பப்படம் in
Tamil language; ಹಪ್ಪಳ in
Kannada; පපඩම් in
Sinhala language; പപ്പടം in
Malayalam; पापड in
Marathi language;
ਪਾਪੜ in
Punjabi language; પાપડ in Gujarati; ପାମ୍ପଡ଼ in
Odia language; and পাপড় in Assamese.
Regional variations
Papad recipes vary from region to region and from household to household. They are typically made from a flour or paste made from lentils, chickpeas, black gram, rice, or potatoes.
Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as Chile pepper, cumin, garlic, or black pepper. Sometimes, baking soda or slaked lime are also added. The dough is shaped into thin, round , dried (traditionally in the sun
In most Indian restaurants around the world, they are served as an appetizer with dips, which often include mango chutney, lime pickle, onion chutney, and raita.
Ingredients and preparation
Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram
mixed 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 or sesame seeds are often used as flavoring agents. Papadam is also made from rice flakes, Finger millet or horsegram.
Gallery
File:Pappadum.tif|Appadam
File:Rice papad.jpg|Rice papadam
File:Urad Indian Papad.jpg| Uradal papadam
File:Roasting Papadums.jpg|Fire-toasting papadam
File:Nepali Khana.jpg|A Nepali thali with papad
File:Raw Jack Fruit Papad.jpg|Raw jackfruit papad in coastal Karnataka
File:Papadum at restaurant Milan Nepal.jpg|Papadams with chutney are often served as an appetizer at South Asian restaurants around the world.
File:Urad papad, microwaved.jpg|Microwaved papad texture
See also
External links
