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<p><b>New page</b></p><div>{{Short description|Snack from Kerala, India}}<br />
{{Orphan|date=January 2026}}<br />
{{Use dmy dates|date=December 2019}}<br />
{{Use Indian English|date=December 2019}}<br />
{{Infobox food|name=Kappa Pappadam|image=[[File:Kappa pappadam 01.jpg|P 20161008 144443 HDR]]|caption=|alternate_name=Maracheni/Cheeni Pappadam/Appalam, Cassava Papad|country=[[South India]]|region=[[Kerala]], [[Tamil Nadu]]|creator=|course=|served=|main_ingredient=[[Tapioca]]|variations=|calories=|other=}}<br />
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'''Kappa pappadam''' is a variety of [[Papadum]], from the South Indian state of [[Kerala]]. It derives its name from its main ingredient [[Tapioca]], which is known as "kappa" in [[Malayalam]].<ref>{{citation |url=https://www.onmanorama.com/food/recipe/2020/06/03/crispy-kappa-pappadam-recipe.html |title=Crispy Kappa Pappadam |publisher=Manorama Online |date=3 June 2020 |access-date=8 April 2024}}</ref><br />
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==Ingredients and preparation==<br />
The key ingredient, [[tapioca]], is spiced with [[red chili]], peppers, salt, [[cumin]] and [[asafoetida]]. The red chili is responsible for the characteristic brownish-orange color of kappa pappadam. Some variants appear white in color owing to the replacement of red chili with [[green chili]].<br />
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The tapioca is diced and ground with chili, pepper, cumin and water to form a fine paste. This paste is further boiled with salt, asafoetida, coconut oil and more water till it thickens.<ref>{{Cite news|url=http://cookwith.whiskaffair.com/kappa-pappadam-tapioca-papad/|title=Kappa Pappadam Recipe, How to make Kappa Pappadam or Tapioca Papad - Cook with Whiskaffair|date=2016-07-12|newspaper=Cook with Whiskaffair|language=en-US|access-date=2016-10-08|archive-date=17 July 2016|archive-url=https://web.archive.org/web/20160717181246/http://cookwith.whiskaffair.com/kappa-pappadam-tapioca-papad/|url-status=dead}}</ref><br />
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It is then spread out in circles on a cheesecloth or plastic sheet and is allowed to dry in the sun. Traditionally, a straw mat was used to dry the pappadams. After a few hours the pappadams are peeled and the sides reversed. After 2–3 days of good sunlight, the pappadams become crisp, indicating that they are ready to be fried.<br />
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The dried pappadams are then deep fried in oil and served. For those who wish to refrain from deep fried dishes, the pappadams can be coated with minimal oil and microwaved for one minute.<br />
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==Storage==<br />
Once completely dried, the pappadams can to stored in an airtight container for over a year. Their long shelf life implies that these pappadams are produced in bulk in summer and are utilized for the rest of the year. The pappadams are also sold as packages containing 50-100 pieces/pack.<br />
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==Regional variants and miscellany==<br />
Kappa pappadam is usually served as a snack or as an accompaniment to a rice based meal.<br />
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Maracheeni Appalam is a variant of Kappa pappadam that is more popular in the South Indian state of [[Tamil Nadu]].{{citation needed|date=December 2019}} Some variants contain rice in addition to the tapioca as the main ingredient.{{citation needed|date=December 2019}}<br />
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A 2017 film starring [[Fahadh Faasil|Fahadh Fazil]] is titled ''Kappa Pappadam'', a reference to the snack and its culture.<ref>{{Cite news|url=http://www.indiaglitz.com/fahad-in-kappa-pappadam-malayalam-news-100228.html|archive-url=https://web.archive.org/web/20211018024040/https://www.indiaglitz.com/fahad-in-kappa-pappadam-malayalam-news-100228.html|url-status=dead|archive-date=18 October 2021|title=IndiaGlitz - Fahad in Kappa Pappadam - Malayalam Movie News|access-date=2016-10-08}}</ref><ref>{{citation |url=https://www.filmibeat.com/malayalam/movies/kappa-pappadam.html#cast |title=Kappa Pappadam |publisher=FilmiBeat |date=1 November 2021 |access-date=8 April 2024}}</ref><br />
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==References==<br />
{{reflist}}<br />
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[[Category:Indian snack foods]]<br />
[[Category:Flatbreads]]<br />
[[Category:Kerala cuisine]]</div>Ankitchadha