PAPAD
Introduction: A crunchy welcome
Papad, also known as appalam, pappadam, or pappadum, is far more than a simple side dish—it’s an experience. This thin, crispy, disc-shaped wafer has been a cherished part of vegetarian meals across India and beyond for centuries. Made from various flours, papad transforms from a brittle, sun-dried disc into a light, airy, and crunchy delicacy when fried, roasted, or microwaved. Its satisfying snap and burst of flavour make it a beloved accompaniment, a quick snack, and a festive treat enjoyed across generations.
Origin and Cultural Significance: Papad’s origins trace back to ancient Indian culinary traditions. Historical references suggest that papads were once part of royal feasts and temple offerings. Over time, this humble lentil disc became a household staple across regions. Every state in India has its own variation—whether it’s the spicy black pepper papads of North India, urad dal-based appalams of South India, or the thicker khichiya papads of Gujarat.
Beyond its role on the dining table, papad carries cultural importance. Offering papad to guests is considered a gesture of hospitality. It is featured in festive thalis, wedding feasts, and religious ceremonies, symbolising tradition and togetherness.
The Art of Making Papad: From dough to disc
The making of papad is both an art and a community tradition, often done collectively by families or women’s groups, particularly during sunny months.
Ingredients: The base of papad is usually a lentil flour such as urad dal (black gram), moong dal (split green gram), or chickpea flour (besan). Variations use rice flour, potato starch, or tapioca. Spices like black pepper, cumin seeds, asafoetida (hing), red chili flakes, and salt provide the signature flavours.
Kneading the Dough: The flours and spices are combined with water to create a firm, elastic dough, kneaded until smooth.
Shaping the Discs: Small balls of dough are rolled into very thin, uniform circles. This requires skill to ensure even thickness for proper cooking.
Sun-Drying: The discs are arranged on mats and left under the sun to dry completely. This traditional dehydration method locks in flavour, gives papads their signature crispness, and ensures a long shelf life.
A Culinary Chameleon: How to enjoy Papad
Papad is a versatile element of Indian cuisine, prepared in multiple ways:
Fried: Immersed in hot oil for a few seconds, papads puff up into golden, crunchy wafers—perfect for special occasions or indulgent meals.
Roasted/Grilled: Roasted over an open flame or on a tawa until blistered, roasted papads are lighter and carry a smoky flavour, making them a favorite for everyday meals.
Microwaved or Air-Fried: A modern, oil-free option for health-conscious eaters that still delivers a delightful crunch.
More than a side dish: Papad in Indian Cuisine
Papad’s uses go beyond being a simple accompaniment:
Papad Ki Sabzi: A Rajasthani delicacy where roasted papad pieces are added to a tangy yogurt or tomato-based gravy to create a unique curry.
Papad Chaat: A vibrant street food snack featuring crushed roasted papad topped with chopped onions, tomatoes, green chilies, coriander, and lemon juice.
Papad as a Base or Garnish: Larger papads can be used like bruschetta bases for toppings or crushed into chaats, salads, and rice dishes to add texture and flavour.
Health Benefits of Papad
Papads, especially those made from lentils, can provide:
Plant-Based Protein: Lentil flours like urad and moong dal are good protein sources.
Dietary Fibre: Contributing to healthy digestion.
Digestive Aids: Spices such as asafoetida and cumin help prevent bloating and indigestion.
Low-Calorie Option: Roasted papads are a light, low-fat snack compared to fried alternatives.
However, fried papads can be high in fat and sodium, so moderation is recommended.
Papad in Modern Kitchens: In today’s culinary world, papad has crossed geographical and cultural boundaries. Ready-to-cook papads in various flavours are sold worldwide, making this traditional Indian snack accessible globally. Modern chefs are experimenting with papads in creative ways—turning them into papad tacos, papad cones filled with salads, or pairing papad crisps with contemporary dips—showcasing its versatility in fusion cuisine.
Fun Facts about Papad: In many Indian households, making and drying papads is a social activity, with women gathering to roll and sun-dry batches for the whole year.
Papad has been celebrated in Indian films and popular culture—remembered fondly as a symbol of home-cooked comfort.
Some regions even host small-scale papad industries run by women’s self-help groups, contributing to local economies.
Conclusion: A Timeless Crunch
From its humble beginnings as a simple lentil disc to its modern reinvention in gourmet kitchens, papad remains a shining example of India’s culinary heritage. It is a symbol of tradition, hospitality, and innovation—a burst of flavour that brings texture and delight to every meal. Whether served alongside dal-rice on a quiet evening, featured in a festive thali, or transformed into a creative appetizer, papad continues to win hearts across generations, one crisp bite at a time.
