Papadam

Papadams are thin, disc-shaped flatbread-like sides originating in South India. Their main ingredient is peeled black gram (vigna mungo) flour, which is kneaded into dough, rolled out into thin round discs, and sun-dried until dry yet pliable—ensuring they won’t crack when folded.

The best way to cook papadams is to fry them, yielding the crunchiest and crispiest results. A quick and effortless way to prepare papadam without deep frying is by toasting it in a bread toaster. Simply pop it in, wait a few seconds, and pop it out—crispy and ready to enjoy. Or alternatively, you can roast them in a skillet over medium heat. Since they cook very quickly, you must watch them closely to prevent burning. I have burnt them while multitasking, so it is essential to stay by the heat and remove them as soon as they puff up and turn golden brown.

Traditionally served as appetizers or snacks in South Indian restaurants, papadams have gained worldwide popularity. They add a delightful crunch to rice, dal, salads, and vegetable curries, and pair excellently with dips, sauces, or chutneys. Personally, I enjoy papadams as a solo snack with pestos and salsas. I once saw raw papadam pieces added to tomato chutney and cooked, resulting in a delicious, spaghetti-like texture!

Papadams are known by various names: in Tamil Nadu, they are called Appalam; in Kerala, papadum (with a U); in most parts of North India, papad; and in the West, sometimes fried bread. They also carry a rich cultural history and are associated with women’s empowerment in India.

While making papad from scratch is incredibly time-consuming, buying a packet from an Indian grocery store is a convenient alternative. Cooking papadams is simple and quick, taking just 5 to 10 minutes for a batch of 10, resulting in a yummy, crispy side dish or appetizer.

Papadams are easy to make and add a delectable crunch to your main dishes. Try them with basmati rice and chickpea stir fry or chana dal with rice.