Papad
Papad
Papad (pronunciation: /pəˈpɑːd/), also known as papadum or poppadom, is a thin, crisp, disc-shaped food from the Indian subcontinent.
Etymology
The term "papad" is derived from the Sanskrit word pāpaṭa (पापट), meaning a thin, crisp, round flatbread.
Description
Papad is typically based on a seasoned dough made from black gram (urad flour), either fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used as well. Papads are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments.
Variations
There are various types of papad like Garlic Papad, Urad Papad, Moong Dal Papad, and Chana Dal Papad. Each type of papad has a distinct flavor and is paired with different types of meals.
Related Terms
- Appalam: A similar dish from South India and Sri Lanka.
- Poppadom: The British English term for papad.
- Masala Papad: A spiced up version of the traditional papad, often served as a starter in restaurants.
External links
- Medical encyclopedia article on Papad
- Wikipedia's article - Papad
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