{{Short description|Flatbread from the Indian subcontinent}} {{Redirect|Papadom|the 2009 film|Papadom (film)}} {{Redirect|Appalam|the 2011 film|Appalam (film)}} {{Use dmy dates|date=September 2019}} {{Use Indian English|date=September 2019}} {{Infobox food | name = Papadam | image = Roasted Papad - Howrah 2013-11-02 4068.jpg | caption = Fire-roasted ''papadam'' | alternate_name = {{hlist|Papad|papadum|poppadom|papar}} | creator = | course = Appetizer or side dish | served = | main_ingredient = {{hlist|Flour from lentils|black gram|chickpeas|potato|sago|rice}} | variations = {{hlist|Rice papad|tapioca papad|sago papad|potato papad|masala papad|garlic papad|ginger papad|jackfruit papad|chili papad}} | calories = | other = }} A '''papadam''', also known as a '''poppadom''', '''papadom''' 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.
== Etymology ==
''Papadam'' is a loanword from Tamil {{lang|ta|பப்படம்}} {{IAST|pappaṭam}},<ref>"poppadom, ''n.''" ''OED Online''. December 2006. Oxford University Press.<http://www.oed.com/view/Entry/147794?redirectedFrom=poppadum#>.</ref><ref>{{cite web |url=http://dsal.uchicago.edu/dictionaries/ |title=Digital Dictionaries of South Asia |publisher=University of Chicago |date=1962 }}</ref> and is likely related to Sanskrit {{lang|sa|पर्पट}} {{IAST|parpaṭa}}, meaning a flattened disc described in early Jain and Buddhist literature.<ref>{{cite web |title=Poppadom - Definition and synonyms of poppadom in the English dictionary |url=https://educalingo.com/en/dic-en/poppadom |access-date=2021-09-22 |website=educalingo.com}}</ref><ref>{{Cite web |title=Lip-Smacking Ways to Use Papad: From Masala Papad to Rolls and Chaats |url=https://food.ndtv.com/food-drinks/lip-smacking-ways-to-use-papad-from-masala-papad-to-rolls-and-chaats-1731969 |access-date=2022-09-12 |website=NDTV Food |quote=According to food historian and author KT Achaya, "The parpata (papad) is first mentioned in about 500BC in Buddhist-Jain canonical literature, and the medical authorities note that they are made from pulses like urad, masoor, chana and the like."}}</ref>
==Regional variations==
[[File:RollednRoastedPapads.jpg|thumb|Jackfruit papadam from Bengaluru ]]
thumb|Different types are sold.
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.<ref>{{Cite book |last=Aoyagi |first=William Shurtleff; Akiko |url=https://books.google.com/books?id=q1-IDwAAQBAJ&dq=papadam+history&pg=PA2098 |title=History of Soy Flour, Flakes and Grits (510 CE to 2019): Extensively Annotated Bibliography and Sourcebook |date=2019-02-17 |publisher=Soyinfo Center |isbn=978-1-948436-06-9 |pages=814}}</ref>
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<ref>{{Cite book |last=B.Gangwar |url=https://books.google.com/books?id=C-UxFp6cFRwC&dq=papadam+sun&pg=PA197 |title=Solving The Pulses Crisis |date=2013-01-21 |publisher=New India Publishing Agency |isbn=978-93-81450-48-2 |pages=197 |language=en}}</ref>), 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<ref name="SmarttNwokolo2012">{{cite book|author1=J. Smartt|author2=Emmanuel Nwokolo|title=Food and Feed from Legumes and Oilseeds|url=https://books.google.com/books?id=cvfSBwAAQBAJ&pg=PA12|date=6 December 2012|publisher=Springer Science & Business Media|isbn=978-1-4613-0433-3|page=28}}</ref> 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.<ref>{{cite web|url=https://udupi-recipes.com/2018/03/poha-papad-rice-flakes-papad.html|title=Poha papad, Rice flakes Papad, Summer Recipe|date=11 March 2018|publisher=Udupi-Recipes|access-date=9 January 2020}}</ref>
==Gallery== <gallery mode=packed> File:Pappadum.tif|Pappadam 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|Papadam with chutney served as an appetizer at a South Asian style restaurant in Finland File:Urad papad, microwaved.jpg|Microwaved papad texture </gallery>
==See also== {{portal|Food}} * {{annotated link|Indian bread}} * {{annotated link|Sandige}}
==References== {{reflist}}
==External links==
* {{Commons category-inline|Papadams}}
{{Curry in the United Kingdom}} {{Pakistani dishes}} {{Indian Dishes}} {{Sri Lankan cuisine}} {{Indian bread}} {{Flatbreads}} {{bread}}
Category:Indian snack foods Category:Pakistani breads Category:Pakistani fast food Category:Indian breads Category:Flatbreads Category:Unleavened breads Category:Indian fast food Category:Tamil cuisine Category:Kerala cuisine Category:Indian legume dishes Category:Karnataka cuisine Category:Telangana cuisine Category:Andhra cuisine Category:Sri Lankan legume dishes Category:Nepalese cuisine