Papadam
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A papadam, also known as a poppadom, papadom or papadum among other transliterations, 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 dips such as chutneys, or toppings like chopped onions and chili peppers.
Etymology
Papadam is a loanword from Tamil Script error: No such module "Lang". Script error: No such module "lang".,[1][2] and is likely related to Sanskrit Script error: No such module "Lang". Script error: No such module "lang"., meaning a flattened disc described in early Jain and Buddhist literature.[3][4]
Regional variations
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 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 are also added. The dough is shaped into thin, round flatbreads, dried (traditionally in the sun[6]), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
In most Indian restaurants around the world, they are served as an appetizer with dips, which often include mango chutney, lime pickle, onion chutney, and raita. Masala papad with sev, onion, tomato and coriander leaves is one of India's most popular appetizers.
Ingredients and preparation
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 or sesame seeds are often used as flavoring agents. Papadam is also made from rice flakes, ragi or horsegram.[8]
Gallery
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Pappadam
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Rice papadam
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Uradal papadam
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Fire-toasting papadam
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A Nepali thali with papad
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Raw jackfruit papad in coastal Karnataka
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Papadam with chutney served as an appetizer at a South Asian style restaurant in Finland
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Microwaved papad texture
See also
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References
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- ^ "poppadom, n." OED Online. December 2006. Oxford University Press.<http://www.oed.com/view/Entry/147794?redirectedFrom=poppadum#>.
- ^ Page Module:Citation/CS1/styles.css has no content."Digital Dictionaries of South Asia". University of Chicago. 1962.
- ^ Page Module:Citation/CS1/styles.css has no content."Poppadom - Definition and synonyms of poppadom in the English dictionary". educalingo.com. Retrieved 22 September 2021.
- ^ Page Module:Citation/CS1/styles.css has no content."Lip-Smacking Ways to Use Papad: From Masala Papad to Rolls and Chaats". NDTV Food. Retrieved 12 September 2022.
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."
- ^ Page Module:Citation/CS1/styles.css has no content.Aoyagi, William Shurtleff; Akiko (17 February 2019). History of Soy Flour, Flakes and Grits (510 CE to 2019): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 814. ISBN 978-1-948436-06-9.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Page Module:Citation/CS1/styles.css has no content.B.Gangwar (21 January 2013). Solving The Pulses Crisis. New India Publishing Agency. p. 197. ISBN 978-93-81450-48-2.
- ^ Page Module:Citation/CS1/styles.css has no content.J. Smartt; Emmanuel Nwokolo (6 December 2012). Food and Feed from Legumes and Oilseeds. Springer Science & Business Media. p. 28. ISBN 978-1-4613-0433-3.
- ^ Page Module:Citation/CS1/styles.css has no content."Poha papad, Rice flakes Papad, Summer Recipe". Udupi-Recipes. 11 March 2018. Retrieved 9 January 2020.
External links
- Page Template:Sister-inline/styles.css has no content.Script error: No such module "Sister project logo". Media related to Script error: No such module "Commons link". at Wikimedia Commons
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