Poppadom

Poppadom (also spelled papad in Northern India, pappadum or papadum in other parts of India) is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame). Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Poppadoms are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, raw poppadoms (dried but uncooked) are used in curries and vegetable preparations.

History

The history of the poppadom goes back centuries in Indian cuisine, with the first known reference dating back to the 16th century. It is thought to have originated in the Indian subcontinent, possibly in the region of Gujarat or Rajasthan, where the dry climate provided ideal conditions for the drying and storage of the product.

Preparation and Serving

Poppadoms are made from a dough of lentil or chickpea flour, salt, and often other spices, which is rolled out into very thin discs and then dried. These can be cooked by deep frying, which makes them puff up, or by dry roasting, which leaves them flat but still crisp. They are often served as an accompaniment to Indian meals, but can also be eaten as a snack with dips such as chutney or raita. In some regions, they are also used in curries or vegetable dishes.

Varieties

There are many varieties of poppadom, including those made from different types of flour, such as rice, chickpea, or potato, and those that include different spices for flavor. Some are very spicy, while others are more mild. They can also vary in size, with some being as small as a coin, while others are as large as a dinner plate.

Cultural Significance

Poppadoms have a significant cultural significance in many parts of the Indian subcontinent. They are often associated with celebrations and special occasions, and are a staple of Indian cuisine both in India and abroad.

See Also

• Indian Cuisine
• Chutney
• Raita
• Gujarati Cuisine
• Rajasthani Cuisine