Jackfruit papadums from Bangalore, India |
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| Origin | |
|---|---|
| Alternative name(s) | Papad, papar, pampad, happala, poppadam, appalam |
| Place of origin | India |
| Dish details | |
| Main ingredient(s) | Lentil, chickpea, black gram, rice flour |
| Variations | Rice or potato papad |
Papadum, also known as papad in Northern India, (Urdu: پاپڑ), pappadam (പപ്പടം) in Malayalam, happala in Kannada, appalam in Tamil, appadum (అప్పడం) in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In some parts of India, it is served as the final item in a meal.
In certain parts of India, raw papadums (dried but unroasted) are used in curries and vegetable preparations.
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Papadum is a loanword from Malayalam പപ്പടം or Tamil பப்படம் pappaṭam.[1] Both Tamil pappaṭam and Hindi-Urdu पापड़ پاپڑ pāpaṛ are derived from the Sanskrit word पर्पट parpaṭa,[2] which is the name of a medicinal plant, and is also defined as 'a kind of thin cake made of rice or pease-meal and baked in grease' or 'a thin crisp cake'.[3]
Appadam is the word for papad in Telugu. In the Tulu language, spoken in coastal Karnataka, it is called appala. In the Kannada language, a papad is referred to as a happala, and is often made with black gram, jackfruit, and tapioca.
| Alternative names for papadum | |||
|---|---|---|---|
| pāpaṛ | pappad | papparde | pappadom |
| pappadum | popadam | pompadum | poppadam |
| poppadom | appadum | appalum | appala |
| appoll | papari | pamporo | puppodum |
| pampad | happala | pappadum | |
As papadums are an important part of South Asian cuisine, recipes vary from region to region and family to family. They are typically made from flour or paste derived from either lentil, chickpea, black gram (urid flour), rice, or potato.
In North India, the lentil variety is more popular and is usually called 'papad'.
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.
In most curry houses in the United Kingdom and Australia, they are served as a starter alongside various dips and usually mango chutney.
Bureau of Indian Standards reference for Papadum (Pappad / Appalam)- IS 2639 : 1984 (Specification for Papad) amended in 1999 & reaffirmed in 2010.
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 that produces large quantities of papadums on the open market which started as a small business in the late 1950s,[4][5] and now has an annual income of over Rs.3.15 billion, or just under $80 million US dollars.[6]
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.
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