Papadum, Papad, Papar, Papadam, Poppadom — it’s known by different names around the country, but this delectable snack has made itself a vital item in every household.
An integral part of meals in some parts of the country, while just an appetizer in others, the Papad has been part of Indian cuisine for what seems like forever.
However, the Papad business — developed mostly over the past couple centuries or so — has a fascinating history, with an interesting link to women’s empowerment in the country.
The thin, crisp, usually disc-shaped food item is made from varying ingredients, such as lentil flours — like black gram flour — chick peas, rice, and even tapioca, potatoes and other vegetables.
Methods of cooking also vary — while some folks prefer to fry their Papads, others dry roast them, with many households preferring just to microwave them. It is sometimes eaten plain, or with chutneys or dips, or even topped with vegetables and cheese.
Its spot on the left corner of the banana leaf, its crunching sound and its aroma surround every wedding meal.
Nonetheless, people still make sure they start their meals with Papadums.
Even today, Papadums can be easily made and served faster than any other dish.
