Papadum

Papadum, papar or papad is a thin, crisp disc-shaped food typically based on a seasoned dough usually made from peeled black gram flour (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca or potato, can be used.

Papadums are typically served as an accompaniment to a meal in India, Pakistan and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

Bikaner is famous worldwide for its Papad and Bhujia. Papadum has always been identified with Bikaner. There are hundreds of big and small units making Papad which provide employment to millions of people.These Papad have provided a livelihood to thousands of women in Bikaner.

Etymology

Papadum is a loanword from Tamil பப்படம் pappaṭam, which comes from the Sanskrit word पर्पट (parpaṭa).