Papadam
Flatbread from the Indian subcontinent
From Wikipedia, the free encyclopedia
A papadam, also known as a poppadom or papadum among other transliterations, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried 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 dips such as chutneys, or toppings like chopped onions and chili peppers.
- Papad
- papadum
- poppadom
- papar
- Rice papad
- tapioca papad
- sago papad
- potato papad
- masala papad
- garlic papad
- ginger papad
- jackfruit papad
- chili papad
Fire-roasted papadam | |
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| Course | Appetizer or side dish |
| Main ingredients | |
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Etymology
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.[5]
Madurai is a major center for the production of traditional appalams, often colloquially referred to as the "Appalam Capital." These are typically prepared using urad dal, rice flour, and spices, and are sun-dried without artificial additives, utilizing the region's semi-arid climate. The industry is a significant cottage enterprise in the city, with local producers such as Madurai Meenakshi Appalam representing the regional culinary heritage. In August 2025, a Geographical Indication (GI) tag was officially sought for the Madurai Appalam to protect its unique manufacturing process and regional identity.[6]
Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper. Sometimes, baking soda or slaked lime are also added. The dough is shaped into thin, round flatbreads, dried (traditionally in the sun[7]), 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.
Ingredients and preparation
Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram[8] 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, ragi or horsegram.[9]
Gallery
Pappadam
Rice papadam
Uradal papadam
Fire-toasting papadam
A Nepali thali with papad
Raw jackfruit papad in coastal Karnataka
Papadam with chutney served as an appetizer at a South Asian style restaurant in Finland
Microwaved papad texture
See also
- Indian bread – Various flatbreads and crêpes in Indian cuisine
- Sandige – Fried snack, originating from the Indian subcontinent