 Fire-roastedpapadam | |
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Apapadam, also known as apoppadom orpapadum among other variants, is a snack that originated in theIndian subcontinent. Dough ofblack gram bean flour is eitherdeep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made fromlentils,chickpeas,rice,tapioca,millet orpotato are also used. Papadam is typically served as an accompaniment to a meal inIndia,Pakistan,Bangladesh,Nepal,Sri Lanka and theCaribbean or as anappetizer, often with dips such aschutneys, or toppings like choppedonions andchili peppers.
Papadam is aloanword fromTamilபப்படம்pappaṭam,[1][2] and is likely related toSanskritपर्पटparpaṭa, meaning a flattened disc described in early Jain and Buddhist literature.[3][4]
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.[5]
Salt andpeanut oil are added to make a dough, which can be flavored with seasonings such aschili,cumin,garlic, orblack pepper. Sometimes,baking soda orslaked lime are also added. The dough is shaped into thin, roundflatbreads, dried (traditionally in the sun[6]), and can be cooked bydeep frying, roasting over an openflame, toasting, ormicrowaving, depending on the desired texture.
In mostIndian restaurants around the world, they are served as anappetizer with dips, which often includemango chutney,lime pickle,onion chutney, andraita. Masala papad withsev, onion, tomato and coriander leaves is one of India's most popular appetizers.
Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram[7] 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 orsesame seeds are often used as flavoring agents. Papadam is also made from rice flakes,ragi orhorsegram.[8]
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."
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