Some divergence of transliteration may be noted in the third consonant in the Hindi/Urdu word pāpaṛ (Hindi: पापड़, Urdu: پاپڑ). The sound is the retroflex flap[ɽ], which is written in Hindi with the Devanagari letter ड़, and in Urdu script with the Perso-Arabic letter ڑ. Although in ISO 15919 the Hindi letter ड़ is transliterated as <ṛ>, popular or nonstandard transliterations of Hindi use <d> for this sound. The occurrence of this consonant in the word pāpaṛ has given rise to two alternative spellings in English: papar (anglicized as "popper"), which reflects its phonology, and papad, which reflects its etymology.
Papad recipes vary from region to region and from households to households. They are typically made from a flour or paste derived from lentils, chickpeas, black gram, rice, or potatoes.
Bikaner is the hub of chickpea and green gram papad manufacturing. Potato papad is made in Varanasi. Most sweet- and snack-selling national companies are also involved in this business. In the north, papads made in the city of Amritsar and its surrounds (Amritsari Papar Warian) are especially famous. The Lijjat Papad company, headquartered in Mumbai, is a major manufacturer, and is often cited as an exemplar of the women's empowerment movement in India, as it is run entirely by women.
Papadam can be prepared from different ingredients and methods. Arguably, the most popular recipe uses flour ground from hulled split black gram[4] mixed with black pepper, salt, and 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, or cumin or sesame seeds are often used as flavoring agents. Papar (also called Happala in South India) is also made from rice flakes, ragi or horsegram.[5]
Gallery
Kerala Pappadam
Rice papadam
Uradal papadam
Fire-toasting papadam
A Nepali thali with papad
Raw jackfruit papad in coastal Karnataka
Papadams with chutney are often served as an appetizer at South Asian restaurants around the world.
Indian bread – Wide variety of flatbreads and crêpes which are an integral part of Indian cuisine
Sandige – Fried snack, originating from the Indian subcontinent
References
^"Poppadom - Definition and synonyms of poppadom in the English dictionary". educalingo.com. Retrieved 22 September 2021.
^"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."
^Khedkar, Renu; Shastri, Pratima; Bawa, Amarinder Singh (2016). "Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India". International Journal of Environment, Agriculture and Biotechnology. 1 (2): 237–243. doi:10.22161/ijeab/1.2.18.
^J. Smartt; Emmanuel Nwokolo (6 December 2012). Food and Feed from Legumes and Oilseeds. Springer Science & Business Media. p. 28. ISBN978-1-4613-0433-3.
^"Poha papad,Rice flakes Papad, Summer Recipe". Udupi-Recipes. 11 March 2018. Retrieved 9 January 2020.
External links
Media related to Papadams at Wikimedia Commons
March 25, 2023
papadam, appalam, redirects, here, 2011, film, appalam, film, papad, indian, deep, fried, dough, black, gram, bean, flour, either, fried, cooked, with, heat, flipped, over, open, flame, until, crunchy, other, flours, made, from, lentils, chickpeas, rice, tapio. Appalam redirects here For the 2011 film see Appalam film A papad is an Indian deep fried dough of black gram bean flour either 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 Papad 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 a dip such as chutneys or toppings such as chopped onions and chili peppers or they may be used as an ingredient in curries PapadFire toasted papadAlternative namesPapadamPaparappadampampashappalapoppadampoppadomappalampappadampuppodumpappadumpomperdompompadomCourseAppetizer side dishPlace of originIndiaRegion or stateSouth Asia with region variationsMain ingredientsFlour from lentilsblack gramchickpeaspotatosagoriceVariationsRice papadtapioca papadsago papadpotato papadmasala papadgarlic papadginger papedjackfruit papadCookbook Papad Media Papad Contents 1 Etymology 1 1 Spelling and pronunciation 2 Regional variations 3 Ingredients and preparation 4 Gallery 5 See also 6 References 7 External linksEtymology EditPapad is likely derived from the Sanskrit word parpaṭa पर पट meaning a flattened disc described in early Jain and Buddhist literature 1 2 Papad are known by several names in the various languages of India e g appalam in Tamil happala in Kannada papadam පපඩම in Sinhala pappadam in Malayalam appadam in Telugu papad in Marathi 3 Punjabi and Gujarati and pampada in Odia citation needed Spelling and pronunciation Edit Some divergence of transliteration may be noted in the third consonant in the Hindi Urdu word papaṛ Hindi प पड Urdu پاپڑ The sound is the retroflex flap ɽ which is written in Hindi with the Devanagari letter ड and in Urdu script with the Perso Arabic letter ڑ Although in ISO 15919 the Hindi letter ड is transliterated as lt ṛ gt popular or nonstandard transliterations of Hindi use lt d gt for this sound The occurrence of this consonant in the word papaṛ has given rise to two alternative spellings in English papar anglicized as popper which reflects its phonology and papad which reflects its etymology Regional variations EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed March 2019 Learn how and when to remove this template message Jackfruit papadam from Bengaluru Different types of papads are sold at stores Papad recipes vary from region to region and from households to households They are typically made from a flour or paste derived from lentils chickpeas black gram rice or potatoes 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 and can be cooked by deep frying roasting over an open flame toasting or microwaving depending on the desired texture Bikaner is the hub of chickpea and green gram papad manufacturing Potato papad is made in Varanasi Most sweet and snack selling national companies are also involved in this business In the north papads made in the city of Amritsar and its surrounds Amritsari Papar Warian are especially famous The Lijjat Papad company headquartered in Mumbai is a major manufacturer and is often cited as an exemplar of the women s empowerment movement in India as it is run entirely by women 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 EditPapadam can be prepared from different ingredients and methods Arguably the most popular recipe uses flour ground from hulled split black gram 4 mixed with black pepper salt and 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 or cumin or sesame seeds are often used as flavoring agents Papar also called Happala in South India is also made from rice flakes ragi or horsegram 5 Gallery Edit Kerala Pappadam Rice papadam Uradal papadam Fire toasting papadam A Nepali thali with papad Raw jackfruit papad in coastal Karnataka Papadams with chutney are often served as an appetizer at South Asian restaurants around the world See also Edit Food portalIndian bread Wide variety of flatbreads and crepes which are an integral part of Indian cuisine Sandige Fried snack originating from the Indian subcontinentReferences Edit Poppadom Definition and synonyms of poppadom in the English dictionary educalingo com Retrieved 22 September 2021 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 Khedkar Renu Shastri Pratima Bawa Amarinder Singh 2016 Standardization Characterization and Shelf Life Studies on Sandge a Traditional Food Adjunct of Western India International Journal of Environment Agriculture and Biotechnology 1 2 237 243 doi 10 22161 ijeab 1 2 18 J Smartt Emmanuel Nwokolo 6 December 2012 Food and Feed from Legumes and Oilseeds Springer Science amp Business Media p 28 ISBN 978 1 4613 0433 3 Poha papad Rice flakes Papad Summer Recipe Udupi Recipes 11 March 2018 Retrieved 9 January 2020 External links Edit Media related to Papadams at Wikimedia Commons Retrieved from https en wikipedia org w index php title Papadam amp oldid 1146060645, wikipedia, wiki, book, books, library,
