papadums are an important part of South Asian cuisine, recipes vary from region to region and family to family. They are typically made from flour or paste derived from either lentil, chickpea, black gram (urid flour), rice, or potato.
In Kerala, Guruvayoor Pappadam is very popular. it is an ingredient part of Kerala Sadhya. In Kerala, people from Pandaaram caste prepare Pappadam. There is a popular song related to pappadam: Pappadangal... Pappadangale Ningal Pandaara Srishtikal allo? Ningalillengil Nishchayam Shoonyamee Onam
In North India, the lentil variety is more popular and is usually called 'papad'.
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 is also added. The dough is shaped into a thin, round flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
In most curry houses in the United Kingdom and Australia, they are served as a starter alongside various dips and usually mango chutney.
Bureau of Indian Standards reference for Papadum (Pappad / Appalam)- IS 2639 : 1984 (Specification for Papad) amended in 1999 & reaffirmed in 2010.
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