Ajay Kumar: Created a new article

2023-08-30T03:44:18Z

Created a new article

New page

{{Redirect|Appalam|the 2011 film|Appalam (film)}}
{{short description|Thin, crisp, round flatbread from the Indian subcontinent}}
{{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|pomperdom|pompadom}} 
| country = [[India]]
| region = [[South Asia]] with region variations
| 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 known as a '''papad''', is an Indian dough of [[Vigna mungo|black gram bean]] flour, 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. Papad 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 they may be used as an ingredient in [[Curry|curries]].

==Etymology==
''Papad'' is likely derived from the [[Sanskrit]] word ''parpaṭa'' (पर्पट), 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 are known by several names in the various [[languages of India]], e.g. ''appalam'' in [[Tamil language|Tamil]]; ''happala'' in [[Kannada]]; ''papadam'' (පපඩම්) in [[Sinhala language|Sinhala]]; ''pappadam'' in [[Malayalam]]; ''appadam'' (అప్పడం) in [[Telugu language|Telugu]]; ''papad'' 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> [[Punjabi language|Punjabi]] and [[Gujarati language|Gujarati]]; and ''pampad'' (ପାମ୍ପଡ) in [[Odia language|Odia]].{{citation needed|date=August 2017}}
===Spelling and pronunciation===
Some divergence of transliteration may be noted in the third consonant in the [[Hindustani language|Hindi/Urdu]] word ''pāpaṛ'' ([[Hindi]]: पापड़, [[Urdu]]: {{Nastaliq|{{nq|پاپڑ}}}}). The sound is the [[retroflex flap]] {{IPAblink|ɽ}}, which is written in [[Standard Hindi|Hindi]] with the [[Devanagari]] letter ड़, and in [[Urdu alphabet|Urdu script]] with the Perso-Arabic letter ڑ. Although in [[ISO 15919]] the Hindi letter {{lang|hi|ड़}} is transliterated as <[[ṛ]]>, popular or nonstandard transliterations of Hindi use <d> for this sound. The occurrence of this consonant in the word {{transl|inc|ISO|pāpaṛ}} has given rise to two alternative spellings in English: ''papar'' (anglicized as "popper"), which reflects its phonology, and ''papad'', which reflects its etymology.

==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 households to households. They are typically made from a flour or paste derived from lentils, chickpeas, black gram, rice, or potatoes.

[[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), and can be cooked by [[deep frying]], roasting over an open [[flame]], toasting, or [[microwaving]], depending on the desired texture.

[[Bikaner]] is the hub of chickpea and green gram papad manufacturing. Potato papad is made in [[Varanasi]]. Most sweet- and snack-selling national companies are also involved in this business. In the north, papads made in the city of Amritsar and its surrounds are especially famous. The [[Shri Mahila Griha Udyog Lijjat Papad|Lijjat Papad company]], headquartered in [[Mumbai]], is a major manufacturer, and is often cited as an exemplar of the women's empowerment movement in India, as it is run entirely by women.

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. Arguably, the most 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, and 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]], or 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|Kerala 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|Papadams with [[chutney]] are often served as an appetizer at South Asian restaurants around the world.
</gallery>

==See also==

* {{annotated link|Indian bread}}
* {{annotated link|Sandige}}

==References==
{{reflist}}

==External links==
*
{{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:Indo-Caribbean cuisine]]
[[Category:Nepalese cuisine]]

Papadam - Revision history

Ajay Kumar: Created a new article