A papadum a seasoned dough of raw black gram flour (urad flour), either cooked or baked with dry heat flipped over associate degree open flame. Flours made of different sources like lentils, chickpeas, rice, tapioca, millet or potato also are used.

Papadums square measure generally served as associate degree accompaniment to a meal in Republic of India, Pakistan, Bangladesh, Nepal associate degreed state or as an course, usually with a topping or dip like shredded onions or carrots, chutneys or different condiments. In West Pakistan, these square measure product of rice and infrequently used as a snack or meal accompaniment. they need been {a part|a neighborhood|an square measurea|a district|a region|a locality|a vicinity|a section} of the culinary art of the Indian landmass for generations[citation needed] associate degreed are an intrinsic a part of everyday meals. many sorts of papadum exist. Papadum recipes vary from region to region and from family to family. they're generally made of a flour or paste derived from lentils, chickpeas, black gram, rice, or potatos.

Salt and oil square measure else to form a dough, which may be seasoned with seasonings like chili, cumin, garlic, or black pepper. Sometimes, sodium bicarbonate or calcium hydrate or additionally else. The dough is formed into a skinny, spherical flatbreads, dried, (traditionally within the sun), and might be baked by deep cooking, cookery over associate degree open flame, toasting, or microwaving, reckoning on the required texture.

Bikaner is that the hub of chickpea and leguminous plant papadam producing. Potato papadam is created in Varanasi. Most sweet- and snack-selling national firms also are concerned during this business. within the north, papads created within the town of Amritsar and its surrounds (Amritsari Papar Warian) square measure particularly noted. The Lijjat Papad company (Shri Mahila Griha Udyog Lijjat Papad), headquartered in city, could be a major manufacturer, associate degreed is usually cited as an example of the women's authorisation movement in Republic of India, because it is run entirely by girls.

In most Indian restaurants round the world, they're served as associate degree course with dips, which regularly embrace mango Indian relish, lime pickle, onion Indian relish, and raita. Masala Papad with sev, onion, tomato, coriander leaves toppings, is one among the simplest commercialism appetizers in India.