Papads that have Pan-India Appeal
Papad, which originated in India, is a crispy circular snack that is highly adaptable. Although many people consider papad to be an appetiser, it is a main course in various parts of the country. The term ‘popaddom,’ is derived from the Sanskrit word ‘parpata,’ which means flattened disc. It can be eaten plain or in various formats. India is a country with so many distinct cuisines and languages, and even though papadums can be found in most places of India, in somewhat different ways, they can be referred to in different ways. In Tamil Nadu, papadam is spelled appalam, while in Andhra Pradesh; it is spelled ‘apadam.’ It is known as happala in Karnataka and papad in North India.
There are numerous varieties of chutney, pickles, and bread In India. Similarly, there are numerous bread varieties to choose from. A crispy papadum is only one of numerous bread alternatives available, in addition to the standard chapati, slightly finer naan, or buttery paratha. They are incredibly thin and crunchy, more like a cracker than bread. This is a wonderful addition to any meal. Papad can also be eaten before or after the main course dinner/lunch.
Papad is similar to a thin wafer that becomes a crispy snack when cooked in oil or toasted over fire. The addition of urad papad to normal papad adds a zing to the dish. Most papads are made with fine spices and good urad dal which contain jeera, that improves digestion.
Papads are one such food item that has a pan-India appeal, which is true of only a few other foods. To meet such high demand, there are numerous papad makers around India who produce papads using a range of raw materials such as urad, rice, and so on. Legumes, such as lentils or chickpeas, are frequently used as the major ingredient. They can also be made from potato, rice, or tapioca. They all have one thing in common: the flour is blended with some water (but not too much), a lot of spices (mainly cumin and chile), and salt. The resulting dough or batter is then lightly rolled out and dried. As a result, you can keep them for months.
Papads are often served as a side dish to a meal, as an appetiser, or as a snack. They add variety to the palate and, of course, that wonderful crunch we all love, but they should be consumed in moderation. They are gluten free, low in calories, and may be eaten by anyone of any age at any time of day. You are bound to enjoy eating papads, if you visit Amma’s south Indian Restaurant, and place an order for a vegetarian meal.
