Papadam

Papadam

Fire-roasted papadam
Alternative names	Papad papar papadum appadam pampas happala poppadam poppadom appalam pappadam pampad puppodum pappadum pompadom
Course	Appetizer or side dish
Main ingredients	Flour from lentils black gram chickpeas potato sago rice
Variations	Rice papad tapioca papad sago papad potato papad masala papad garlic papad ginger paped jackfruit papad
Cookbook: Papadam   Media: Papadam

A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either 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. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries.