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A papadam (also spelled poppadom, among other variants), also known as papad, 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.
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), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
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. Masala papad with sev, onion, tomato and coriander leaves is one of India's most popular appetizers.
Cracked black pepper, red chili powder, asafoetida, cumin or sesame seeds are often used as flavoring agents. Papadam is also made from rice flakes, ragi or horsegram.
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