Poppadoms

Poppadoms are thin, crisp discs made from seasoned dough, typically lentil, chickpea, or rice flour, originating from the Indian subcontinent. They are a popular accompaniment to meals, particularly in Indian and South Asian cuisine. The dough is usually seasoned with salt, spices like cumin or chili, and sometimes a small amount of oil or ghee.

The preparation of poppadoms involves flattening the dough into thin circles and then cooking them. Traditionally, this is done by deep-frying them in hot oil until they puff up and become crispy. Alternatively, they can be cooked over an open flame or in a microwave, resulting in a slightly different texture.

Poppadoms are often served as an appetizer or as part of a larger meal, frequently alongside curries, rice, and chutneys. They are typically broken into pieces and used to scoop up food. Their crunchy texture and savory flavor complement the richness of many South Asian dishes. Variations exist in shape, size, and the types of flour and spices used, leading to a range of flavors and culinary traditions associated with poppadoms across different regions.