Papad also known as Poppadom in Kerala or Appadam in Telugu, Appalam in Tamil, Appalla in Kannada and pappadum in the rest of South India is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papad are typically served as an accompaniment to a meal in India, 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, papad which have been dried but not precooked are used in curries and vegetable dishes.
Papad recipes vary from region to region and from family to family. They are typically made from flour or paste derived from lentils, chickpeas, black gram (urad flour), rice, or potato.
In Kerala, Guruvayur poppadom are very popular as an ingredient of Kerala Sadhya. In Kerala, people from the Pandaaram caste prepare pappadum. 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 chili, cumin, garlic, or black pepper. Sometimes baking soda or slaked lime 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.
In most curry houses in the United Kingdom and Australia, they are served as an appetizer with dips which often include mango chutney and lime pickle.