The pappadum is a fried Indian cracker made from lentil, chickpea, rice or black gram flour. Pappadums are served as a side dish, snack or appetiser. Sometimes they have a topping, but they are more often served with a selection of dipping sauces.
Pappadums are the ubiquitous side dish for South Indian meals, while in the north of India they are served as a snack or appetiser, often with a cup of tea. In the north, this cracker is also called papad, and there are different varieties depending on the flour used and the spice/herb combination. These include:
• Urad papad: Black gram flour and asafoetida (AKA devil’s dung – a perennial herb native to Iran but cultivated in India).
• Kothimbir papad: Black gram flour, coriander and green chilli peppers.
• Potato papad: Sago and potato.
• Black pepper papadum: Chickpea flour and coarsely ground black pepper.
• Khichiya papad: Rice flour and sesame seeds.
Pappadums are also sometimes covered with toppings – just like a pizza. On a masala pappadum, for example, you’ll find red onion, tomato, chilli powder, coriander leaf and crumbled sev, a crispy salty noodle snack made from chickpea flour.
Since Pappadums are a kind of cracker, the faster you eat the pappadum after the baking process, the tastier they are. You can try eat the Pappadums with our Beef Madras or Chicken Masala here in Yarra Indian Restaurant.
Source: takeaway.com
