|Alternative names||Papad, appadam, papar, pampad, happala, poppadam, poppadom, appalam|
|Place of origin||Indian Subcontinent|
|Region or state||South Asian with region variations|
|Main ingredients||Lentils, black gram, chickpeas, rice flour|
|Variations||Rice, tapioca (sabudana), or potato papad,masala pappad ,garlic pappad,ginger pappad|
|Cookbook: Papadum Media: Papadum|
Papadum, papar, or papad is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used.
Papadums are typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes. Pappad is called as Appalam in tamilnadu,pappadum in kerala and pappad in most of the country Pappad is mainly manufactured in Rajasthan ,Maharastra in north and in south tamilnadu and kerala. In tamilnadu chintamani and jaihindpuram in madurai district and kanchipuram and chennai are major pappad or appalam manufacturers.
|Alternative names for papadum|
Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram (urad flour), rice, or potato.
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 is also added. The dough is shaped into a thin, round flatbread and then 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.
There are different varieties of papad like Chana, Moong, Urad, Potato, Rice, etc. Bikaner is the hub of Moong and Urad papad manufacturing. Potato Papad are made in Varanasi. Most sweets and snacks selling national companies are also involved into this business like Haldiram, Bikanerwala, Mishrambu, Lijjat, Shri Shyam Papad, etc.
Ingredients and preparation
Papad can be prepared from different ingredients and methods. Arguably, the most popular recipe uses urad dal or black gram. Black gram flour is mixed with black pepper and salt, and the mixture is kneaded together. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying. Once dried, papad can be stored for later consumption. Papad may also contain rice, jackfruit, sabudana, etc., as main ingredients. Cracked black pepper, red chilli powder, asafoetida, or cumin or sesame seeds are often used as flavouring agents.
Papad is often associated with the empowerment of women in India. Many individual and organized businesses run by women produce papad, pickles, and other snacks. This provides them regular income from minimal financial investments. Shri Mahila Griha Udyog Lijjat Papad is an organization (owned and run solely by women) which produces large quantities of papadums on the open market which started as a small business in the late 1950s, with an annual income in 2005 of about ₹650 crore (US$97 million). However, with the recent growth of modern trade in India and the growing consumer awareness, other brands have been gaining in popularity within this category.
Some divergence of transliteration may be noted in the third consonant in the Hindi/Urdu word pāpaṛ. The sound is the retroflex flap [ɽ], which is written in Hindi with the Devanagari letter ड़, and in Urdu script with the Perso-Arabic letter ڑ. Although in IAST the Hindi letter ड़ is transliterated as <ṛ>, popular or nonstandard transliterations of Hindi use <d> for this sound, because etymologically it derives from ड /ɖ/. The occurrence of this consonant in the word pāpaṛ has given rise to two alternative spellings in English: papad, which reflects its etymology, and papar (anglicized as "popper"), which reflects its phonology.
- A stack of roasted papadums, ready to be served
- Rice papadum
- Uradal papad
- Paparis served in Lisbon, Portugal
- Toasted papad served with dal and rice
- Fire-toasting papad
- Fire-toasted papad
- Masala papads
- "poppadom, n." OED Online. December 2006. Oxford University Press.<http://www.oed.com/view/Entry/147794?redirectedFrom=poppadum#>.
- World Bank. "Empowering Women in Urban India: Shri Mahila Griha Udyog Lijjat Papad" (.pdf). Empowerment Case Studies. World Bank. Retrieved 2012-09-23.
- Malathi Ramanathan. "Grassroots Developments in Women's Empowerment in India: Case Study of Shri Mahila Griha Udyog Lijjat Papad (1959–2000)" (PDF). Retrieved 2007-01-15.
- "organization - The Beginning". Lijjat. Retrieved 2006-02-04.
Media related to Papadums at Wikimedia Commons