Papadam

A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the

Papad is likely derived from the Sanskrit word parpaṭa (पर्पट), meaning a flattened disc described in early Jain and Buddhist literature.^[1][2] Papad is known by several names in the various languages of India, e.g. (అప్పడం) in Telugu; appalam(அப்பளம்) in Tamil; happala in Kannada; papadam (පපඩම්) in Sinhala; pappadam in Malayalam; appadam papad in Marathi,^[3] Punjabi and Gujarati; and pampad (ପାମ୍ପଡ) in Odia.^{[citation needed]}

Spelling and pronunciation

Some divergence of transliteration may be noted in the third consonant in the

>, popular or nonstandard transliterations of Hindi use <d> for this sound. The occurrence of this consonant in the word pāpaṛ has given rise to two alternative spellings in English: papar (anglicized as "popper"), which reflects its phonology, and papad, which reflects its etymology.

Regional variations

This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2019) (Learn how and when to remove this template message)

Bengaluru

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.

Bikaner is the hub of chickpea and green gram papad manufacturing. Potato papad is made in Varanasi. Most sweet- and snack-selling national companies are also involved in this business. In the north, papads made in the city of Amritsar and its surrounds are especially famous. The Lijjat Papad company, headquartered in Mumbai, is a major manufacturer, and is often cited as an exemplar of the women's empowerment movement in India, as it is run entirely by women.

In most

Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram[5] 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,

• 
  Appadam
• 
  Rice papadam
• 
  Uradal papadam
• 
  Fire-toasting papadam
• 
  A Nepali thali with papad
• 
  Raw jackfruit papad in

  coastal Karnataka
• 
  Papadams with chutney are often served as an appetizer at South Asian restaurants around the world.

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

References