Appalam, also known as Papad or Papaddam is a thin and crisp Indian snack that is randomly served alongside a meal in the Indian subcontinent. An Appalam also bears a strong resemblance to the Spanish food “tortilla,” which are in their credit, soft versions of this Indian snack. It is used as an appetizer or a side-snack and can be eaten with various other toppings too. At times, it is taken as the final substance in a meal.
A Papad can be rightfully termed as a dish’s best friend as especially in India, a papad’s ‘support’ can be very essential to add the extra zest to any meal. Many consumers of papads vouch for the fact that, they never feel completely content with a meal, if it has the absence of a single if not more papads. Not only this, a Papad is often associated with the empowerment of women as many business run by women, produce papads in India, thus providing an income that they very much need. Though it is not the same everywhere, this notion is enough to a give a ‘motherly’ feeling, the each time it is served. It can also be used as a pleasant nice teatime snack owing to its crunchy, crispy nature. Appalams contain many nutritious values of the ingredients used in their specific recipes. Commonly, are considered to aid in easy digestion of the meal.
Appalam can be eaten as such or as a side dish. When served alone, an Appalam may be dressed with a sauce that could be a chutney or yoghurt. However, it is most commonly served as a side dish during the main course, where it is often used for scooping up the sauce, chutney yoghurt or curry. This helps in balancing the spiciness of the dish..
The recipes used to prepare a Papad, may differ from in relation to the regions and the families that uses them. Factually, they are made from flour or paste derived from either lentil, chickpea, black gram (urid flour), rice, or potato, with the ‘lentil’ variety more popular in North India. A very common way in how papads are prepared is by adding salt and peanut oil to flour, to make dough. This dough can be flavored with chili, cumin, and garlic or at times black pepper. At instances, baking soda or slaked lime can be added. The ingredients are mixed to form smooth dough, pulled in smaller chunks each of which are rolled into round flat breads and then, sun dried or baked. Often, Appalams are seasoned with various spices and dried vegetable flavors to enhance the appearance and taste of these breads. But a more practical description would be that the tasks of shaping the dough, drying in the sun, deep frying, roasting etc, which can be very tedious and time consuming. But fortunately to save a consumer, from going through all this labor, there are many companies that provide “fry and eat” Appalam snacks that only require a consumer to deep-fry them in oil. They are available in different sizes and at very affordable prices.
To know more about appalams or papads, please visit www.appalamexporters.com
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