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(Redirected from Papad)
The 'papad' (for alternative names see box) is a thin South Asian wafer, sometimes described as a cracker or flatbread.
An important part of Sindhi cuisine, recipes vary from region to region and family to family, but typically it is made from lentil, chickpea, black gram or rice flour. In North India, the lentil variety is more popular and is usually called 'papad'. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as, for example, chili, cumin, garlic or black pepper.Sometimes baking soda is also added. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
Papadums are typically served as an accompaniment to a meal (South India) or at the end of it (North India). It is also eaten as an appetizer or a snack and can be eaten topped with various toppings such as chopped onions, chutney or other dips and condiments. In certain parts of India raw papadum (dried but unroasted) are used in curries and vegetable preparations. Papadums are made in different sizes. The smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.
Papad is often associated with the empowerment of women in India. Many individual and organized business run by women produce papad, pickles, and other snacks. This provides them regular income from minimal financial investments. Shri Mahila Griha Udyog Lijjat Papad is an organization solely run by women that produces large quantities of poppadams on the open market that started tiny, failed business in the late 1950s[1][2], and now has an annual income of over Rs 315 crore, or just under $80 million US dollars.[3]
In the Kannada language, common in the Dakshina Kannada district, a pappad is referred to as a "happala," and is often made with jackfruit and sabudana. Papadam is a loan word from the Hindi language. Applam is the pure Tamil equivalent. The word occurs in a well known tongue twister - ''"Kaacha papad, Paka papad"'' (raw papad, fried/roasted papad), something similar to "Good blood, Bad blood".
More recently, Jade Goody used ''poppadom'' as an ethnic slur when confronting Shilpa Shetty during the ''Celebrity Big Brother 2007'' show. Goody referred to Shetty as ''Shilpa Poppadom'', resulting in a huge public backlash prompting reactions from both British and Indian politicians at the highest level.[4]
1. Grassroots Developments in Women's Empowerment in India: Case Study of Shri Mahila Griha Udyog Lijjat Papad (1959–2000) Malathi Ramanathan
2. organization - The Beginning
3. Their kitchen radiates energy Surekha Kadapa-Bose
4. http://news.bbc.co.uk/nolpda/ifs_news/hi/newsid_6277000/6277301.stm BBC coverage of the ''Shilpa Poppadom'' flap
★ Different Varieties in papad and Snacks
★ Famous Sindhi Papad brand of Ulhasnagar(Sindhi City of India)
★ Papads & papadum - spicy Indian crackers
★ AskOxford.com - How do you spell 'poppadom'?
| Alternative names for papad | |
|---|---|
| papad pappad pappard pappadom pappadum popadam poppadam poppadom appadum appalum appala papari (Goa) | |
Roasting papadums over an open flame on a stove, one of several methods of cooking them.
A stack of roasted papadums, ready to be served.
An arrangement of Rolled and Roasted papads in a fine dining Restaurant in Bangalore
The 'papad' (for alternative names see box) is a thin South Asian wafer, sometimes described as a cracker or flatbread.
An important part of Sindhi cuisine, recipes vary from region to region and family to family, but typically it is made from lentil, chickpea, black gram or rice flour. In North India, the lentil variety is more popular and is usually called 'papad'. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as, for example, chili, cumin, garlic or black pepper.Sometimes baking soda is also added. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.
Papadums are typically served as an accompaniment to a meal (South India) or at the end of it (North India). It is also eaten as an appetizer or a snack and can be eaten topped with various toppings such as chopped onions, chutney or other dips and condiments. In certain parts of India raw papadum (dried but unroasted) are used in curries and vegetable preparations. Papadums are made in different sizes. The smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.
Papad is often associated with the empowerment of women in India. Many individual and organized business run by women produce papad, pickles, and other snacks. This provides them regular income from minimal financial investments. Shri Mahila Griha Udyog Lijjat Papad is an organization solely run by women that produces large quantities of poppadams on the open market that started tiny, failed business in the late 1950s[1][2], and now has an annual income of over Rs 315 crore, or just under $80 million US dollars.[3]
| Contents |
| Etymology |
| References |
| External links |
Etymology
In the Kannada language, common in the Dakshina Kannada district, a pappad is referred to as a "happala," and is often made with jackfruit and sabudana. Papadam is a loan word from the Hindi language. Applam is the pure Tamil equivalent. The word occurs in a well known tongue twister - ''"Kaacha papad, Paka papad"'' (raw papad, fried/roasted papad), something similar to "Good blood, Bad blood".
More recently, Jade Goody used ''poppadom'' as an ethnic slur when confronting Shilpa Shetty during the ''Celebrity Big Brother 2007'' show. Goody referred to Shetty as ''Shilpa Poppadom'', resulting in a huge public backlash prompting reactions from both British and Indian politicians at the highest level.[4]
References
1. Grassroots Developments in Women's Empowerment in India: Case Study of Shri Mahila Griha Udyog Lijjat Papad (1959–2000) Malathi Ramanathan
2. organization - The Beginning
3. Their kitchen radiates energy Surekha Kadapa-Bose
4. http://news.bbc.co.uk/nolpda/ifs_news/hi/newsid_6277000/6277301.stm BBC coverage of the ''Shilpa Poppadom'' flap
External links
★ Different Varieties in papad and Snacks
★ Famous Sindhi Papad brand of Ulhasnagar(Sindhi City of India)
★ Papads & papadum - spicy Indian crackers
★ AskOxford.com - How do you spell 'poppadom'?
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