View source for Papadam

{{Short description|Flatbread from Sri Lanka}}
{{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|papar|papadum|appadam|pampas|happala|poppadam|poppadom|appalam|pappadam|pampad|puppodum|pappadum|pompadom}} <!-- English/Canadian Patak's brand -->
| creator          =
| course           = Appetizer or side dish
| served           =
| main_ingredient  = {{hlist|Flour from [[lentil]]s|[[urad (bean)|black gram]]|[[chickpea]]s|[[potato]]|[[sago]]|[[rice flour|rice]]}}
| variations       = {{hlist|Rice papad|tapioca papad|sago papad|potato papad|masala papad|garlic papad|ginger paped|jackfruit papad}}
| calories         =
| other            =
}}
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|black gram bean]] flour is either [[Deep frying|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 [[Hors d'oeuvre|appetizer]], often with a dip such as [[chutney]]s, or toppings such as chopped [[onion]]s and [[chili pepper]]s, or it may be used as an ingredient in [[Curry|curries]].

==Etymology==
''Papadam'' is a [[loanword]] from [[Tamil language|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 | date=1962 }}</ref> and is likely to be derived from [[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|language=en}}</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 |language=en |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> Papad is known by several names in the various [[languages of India]], e.g. {{lang|hi|पापड़}} {{IAST|pāpaṛ}} in [[Hindi language|Hindi]]; {{lang|te|అప్పడం}} {{IAST|appaḍaṁ}} in [[Telugu language|Telugu]]; {{lang|ta|அப்பளம்}} {{IAST|appaḷam}} or {{lang|ta|பப்படம்}} {{IAST|pappaṭam}} in [[Tamil language|Tamil]]; {{lang|kn|ಹಪ್ಪಳ}} {{IAST|happaḷa}} in [[Kannada]]; {{lang|si|පපඩම්}} {{IAST|papaḍam}} in [[Sinhala language|Sinhala]]; {{lang|ml|പപ്പടം}} {{IAST|pappaṭam}} in [[Malayalam]]; {{lang|mr|पापड}} {{IAST|pāpaḍ}} in [[Marathi language|Marathi]];<ref>{{cite journal |last1=Khedkar |first1=Renu |last2=Shastri |first2=Pratima |last3=Bawa |first3=Amarinder Singh |title=Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India |journal=International Journal of Environment, Agriculture and Biotechnology |date=2016 |volume=1 |issue=2 |pages=237–243 |doi=10.22161/ijeab/1.2.18|doi-access=free}}</ref> {{lang|pa|ਪਾਪੜ}} {{IAST|pāpaṛ}} in [[Punjabi language|Punjabi]]; {{lang|gu|પાપડ}} {{IAST|pāpaḍ}} in [[Gujarati language|Gujarati]]; {{lang|or|ପାମ୍ପଡ}} {{IAST|pāmpaḍa}} in [[Odia language|Odia]]; and {{lang|as|পাপড়}} {{IAST|pāpaḍ}} in [[Assamese language|Assamese]].{{citation needed|date=August 2017}}

==Regional variations==
{{Unreferenced section|date=March 2019}}
[[File:RollednRoastedPapads.jpg|225px|thumb|[[Jackfruit]] ''papadam'' from [[Bengaluru]] |alt=]]
[[File:Different Papad - Kolkata 2015-10-21 6134.JPG|thumb|Different types of papads are sold at stores.|alt=]]
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 |language=en}}</ref>

[[Salt]] and [[peanut oil]] are added to make a dough, which can be flavored with seasonings such as [[Chile pepper|chili]], [[cumin]], [[garlic]], or [[black pepper]]. Sometimes, [[baking soda]] or [[slaked lime]] are also added. The dough is shaped into thin, round [[flatbread]]s, 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 restaurant]]s around the world, they are served as an [[hors d'œuvre|appetizer]] with dips, which often include [[mango chutney]], [[South Asian pickle|lime pickle]], [[onion chutney]], and ''[[raita]]''.<ref>{{Cite web |date=2023-05-23 |title=Poppadom Dips Recipe (easy Indian dips) |url=https://www.jcookingodyssey.com/2023/03/23/poppadom-dips/}}</ref> Masala papad with [[sev (food)|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>
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
</gallery>

==See also==
{{portal|Food}}
* {{annotated link|Indian bread}}
* {{annotated link|Sandige}}

==References==
{{reflist}}

==External links==
* {{Commons category-inline|Papadams}}
{{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]]