Papadum
Papadum (also known as papad in Northern India, pappadum or poppadom in the UK) is a thin, crisp, round flatbread from the Indian Subcontinent. It is typically based on a seasoned dough made from lentil, chickpea, black gram, rice, or potato.
History[edit | edit source]
The exact origins of papadum are somewhat uncertain, but it is believed to have originated in the Indian Subcontinent over 2000 years ago. It is a staple in Indian cuisine and is often served as an accompaniment to meals in India, Bangladesh, Nepal, and Sri Lanka.
Preparation[edit | edit source]
Papadum dough is made from lentil, chickpea, black gram, rice, or potato flour, mixed with oil and a small amount of salt. The dough is then rolled out into very thin, round discs and left to dry in the sun. Once dried, the papadums can be stored for long periods of time. They are usually deep-fried or cooked over an open flame, which makes them puff up and become crisp.
Serving[edit | edit source]
Papadums are typically served as an accompaniment to a meal in India, but they can also be eaten as a snack or used as a base for various toppings. They are often served with a variety of chutneys or dips, including mango chutney, mint chutney, or yogurt. In some regions, they are also served with rice and curry.
Variations[edit | edit source]
There are many regional variations of papadum, both in terms of the ingredients used and the method of preparation. For example, in South India, papadums are often flavored with black pepper, while in North India, they are more likely to be flavored with cumin or garlic. In Sri Lanka, papadums are often made with rice flour and are typically larger than their Indian counterparts.
Health Aspects[edit | edit source]
Papadums are a good source of protein and fiber, due to the lentils, chickpeas, or other legumes used in their preparation. However, as they are often deep-fried, they can also be high in fat.
Cultural Significance[edit | edit source]
Papadums hold a significant place in Indian culture. They are often included in festive meals and are a common feature in Indian restaurants worldwide.
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Contributors: Prab R. Tumpati, MD
