papadam

Papadam, papad, or papdum is a thin, crisp wafer from the Indian subcontinent and surrounding regions. It is traditionally made from dough derived from ground pulses such as urad dal (black gram), chickpeas, or lentils, sometimes with rice flour or other starches, and seasoned with salt and spices. The dough is rolled into very thin discs and dried, usually in the sun, before cooking.

Common varieties include plain papad and masala papad, the latter carrying additional seasonings or toppings like onions, tomatoes, chilies, or other spices. Flour blends and spice profiles vary by region and producer, producing light, crispy textures with differing flavors. Papadams are widely available in fresh, dried, or packaged form.

Preparation typically involves cooking the dried discs by roasting over an open flame, toasting in a dry skillet, or deep frying. Roasting yields a lighter, bubbled texture, while frying produces a richer, crisper product. Some households also microwave papads as a quick alternative. Papadams are commonly served as a snack or as an accompaniment to meals, often paired with chutneys, pickles, yogurt, or rice dishes.

Regional and cultural notes include extensive use across South Asia and in the Indian diaspora. Variants exist in neighboring countries, and similar lentil- or rice-based wafers are found in other cuisines. Nutritional considerations depend on preparation: fried papads are higher in fat and calories than roasted ones; traditional papads are typically gluten-free when made from pulses or rice, though some commercial versions may include wheat flour.