So, what is a Papad and what’s a papad made off? Papads are a mainly thin Indian food snack item, made crisp, round and shaped like a thin flat disc of dough. Multiple types of flours are used to make Papads, such as lentils, chickpeas, rice, rye grain, whole grains and even potatoes to create a variety of different types of Papadums or Papads recipes for all occasions. Ingredients or recipes are black gram, pepper, jerra and urad flour. Papads are mainly fried or cooked with dry heat and at times on direct flame. Papadums or papads are served as accompaniments to traditional Indian meals or seen as appetizers or quick snacks before and during the meals. Many people like their Papadums with side toppings like chopped onions and carrot pickle mixes and yogurt dips. Many authentic Indian Asian restaurants across the world serve Papadums with chutney and yogurt dips and even salsa type condiments. In many parts of India, papadums or papads are dried first and never precooked and mainly served with vegetable curry dishes or vegetable thalis and multi vegetable pickled spreads or such recipes.

In the South of India in the state of Kerala, guruvayoor pappadums are extremely popular as an ingredient of Kerala Sadhya. In Kerala, peoples called the Pandaaram are known to have a tradition of preparing ‘pappadums’. But, in the North of India, the lentil variety is most popular and is always called 'papad'.

Alternative names for papadum; pāpaṛ, pappad, papparde, pappadom, pappadum, popadam, pompadum, poppadam, poppadom, appadum, appalum, appala, appoll, papari, pamporo, puppodum, pampad, happala and popper.

What is a Papadum or Papad?

A Papadum or Papad is a thin crispy wafer or a side dish cracker type snack, which goes well with meals or as a side snack aided with condiments, before the meal is served.

In the worldwide Asian diaspora, Indian Papadums are also known as Papads. In the WEST they have always been known as Papadums only and never as Papads. At large, the Asian communities recognize them by either name - ‘Papadums or Papads’ either one works. Both names are well understood and spoken off in Asian and the world communities at large.

As Asia's most traditional food items or recipe, papadums are prepared ahead of the main meals. Papadums are served with delicious condiments and as a starter. Many people have started to use Papadums or Papads as the perfect party starter surrounded with dips and all the other quick snack or finger foods etc...

Condiments such as coriander chutney, or mango chutney, and some chopped salad are one of the best sides that can be served with Indian Papadums or Papads. Perfect accompaniments to traditional full meals like curries and rice Pulaos or Biryanis. Whether it’s a non-Asian or Asian home Papadums or Papads are much loved and consumed across the world over.

3 Ways to make your Papadums or Papads:

In some parts of the world, Indian Papadums or Papads are flame-roasted by placing them on a hot metal flame rack for cooking just a few inches above a gas burner. Once exposed to the heat, the Papadums/ Papads will automatically cook and expand. This method of cooking is somewhat time consuming, and can get dangerous. Cooking like this is not for children and the inexperienced due to Health & Safety reasons... Only experienced traditional cooks can attempt this technique of cooking Indian Papadums or Papad cooking recipe.

Some others prefer to deep fry their Papadums or Papads in oil. Once in hot oil, the Papadums/ Papads will expand, sizzle and slightly curl up. This method too is very time consuming, as only one or two Indian Papadums or Papads can be cooked at a time and excess oil or saturated fat in-take avoided. Thus, placing the Papadums/ Papads on a paper towels to remove excess oil after cooking is necessary. Always stay safe in front of fryers and oil cookers etc. Once again, cooking this way is only for the experienced or seasoned cooks who attempt this technique of Indian Papadum or Papad cooking. It’s definitely, not for children and the inexperienced due to Health & Safety reasons. Not forgetting the amount of cleaning up that needs to be done after all the cooking and feasting is over. This adds to the time allocation for making Papadums or Papads overall.

How to cook Papadums or Papads in the microwave fast?
With the Papadum Express, its simply Stack, Whack and Serve multiple Papadums, quick and easy. No wasting time!
The Papadum Express is the first, in our specially patented and designed, Papadum Cookware series. Its the world's first multiple Indian Papadum or Papad cooking microwave tray! A really fast, healthy, clean and safe way to cook and eat Papadums or Papads, all year round!

The Papadum Express: the fastest papadum Microwave cooking. Period! It can be safely used by pretty much anybody who owns a microwave. Simply stack the tray with Papadums or Papads, then Whack the tray into your microwave for cooking and serve within 60 seconds, straight onto the table. Papadums or Papads without a fuss or mess or too much effort! Cook 10 Crisp 'n' Crunchy Papadums or Papads fast in minutes. Oil Free, Fat Free and real Easy-to-clean.

Ingredients of traditional Papadums / Papads.

Traditionally recipe Papadums or Papads are cooked and prepared using black gram bean flour, rice flour, chick-pea or lentil flour with salt and peanut oil added in stages. These ingredients are made into tight dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papad can be seasoned with a variety of different ingredients such as chillies, cumin, garlic, black pepper, or other spices. Furthermore, Indian papads are also made up of alu (potatoes), sabu-dana, rice, etc.

Absolute Basic Ingredients for a plain Papadum or Papad are:

Moong Dal, Udad Dal, Salt, Condiments Edible Oil and water.

Papads Sizes:

Most variety of Papadums or papads comes in 3 sizes
Mini Papadum: 1 inches
Normal Papadum: 5 to 7 inches
Large Papadum: 9 inches

Your different types of Papadums or Papads:

Plain Papadum, Mix Masala Papad recipe, Jeera Papad, Red Chilly Papad, Garlic Papad, Black Pepper Papad, Green Chilli Papad recipe, Pudina Papad, Methi Papad, Punjabi Masala Papadum, Moong With Pepper Papad, Potato Papad recipe, Swad Papadum, Hot Masala Papadum recipe.

Some of the known Papadum or Papad brands around the world are:

Akar Rice Papadum or Papad, Akar Urad Papadum or Papad, Akar Rice Papadum or Papad, Akar Urad Papad, Lijjat Papad (Punjabi Masala), Lijjat Urad Papad (Jeera), Lijjat Urad Papad (Plain), Papad Mangodi ki Subji, Papad Paneer Crispies, Joy Papad Chana Masala, Joy Papad Moong Garlic, Tapiaco Papadum or Papad, Indonesia, Sharwood's Garlic & Coriander Poppodums, Sharwood's Plain Large Puppodums, Sharwood's, Akar Rice Papad, Akar Urad Papad, Akar Rice Papad, Akar Urad Papad, Lijjat Papad (Punjabi Masala), Lijjat Urad Papad (Jeera), Lijjat Urad Papad (Plain), Tapiaco Papad Indonesia, Papad Jelly Tapiaco Papad, Jalebi Tapiaco Papad Indonesia, Star Tapiaco Papad Indonesia, Casendra Tapiaco Papad Indonesia, Bikaneri Papad recipe, Urid Lentil Papad Gear, Urid Lentil Papad Round Indian Papad, Sharwoods Poppadoms, Patak's pappadums, Plain Poppodums, Sharwood's Spicy Chilli & Cumin Poppodums recipe, Ready to Eat, Natco Pappadoms Plain Microwave in 90 seconds, Papad Canapes, Jelly Tapiaco Papadum or Papad, Jalebi Tapiaco Indonesia Papadum or Papad, Star Tapiaco Indonesia Papadum or Papad, Casendra Tapiaco Papad Indonesia Bikaneri Papadum, Urid Lentil Papad Gear, Urid Lentil Papad Round, Indian Peper, Papads, Poppadums Jeera seeds, Papad Curry, Papad Dosa, Papad in Curd Curry, Papad ki Churi, Papad ki Churi, Papad ki Sabzi, Papad Mangodi ki Kadhi, Joy Papad Moong Masala, Joy Papad Moong Plain. Papad-cook-make-indian-tray-papadrake-papadums-microwave-fry-roast-papadum-express-how-to-recipe-calories-Restaurant-poppadom-ingredients-gluten