Having the perfect dinner or lunch involves several elements that contribute to its excellence, one of which is the side dish. Side dishes encompass various items such as chutneys, pickles, and more. Among these, papad stands out as a popular choice in India.
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Papad, also known as appalam in Tamil and pappadam in Malayalam, is a thin Indian wafer, sometimes described as a cracker or flatbread. It is usually made from dried lentils and eaten fried or roasted. However, if you have been to any South Indian state or relished a South Indian meal, you must have observed that it comes with papadam or papad served on the side. The crunchy accompaniments elevate the dining experience and are flavourful. In this article, let’s explore the top eight varieties of South Indian papadam that pair perfectly with any meal of the day.
Eight Varieties Of South Indian Papads
Prawn Papad
Prawn papad is a flavourful and non-vegetarian variation made with prawns. To prepare it at home, grind prawns, salt, and white pepper powder into a smooth paste. Mix in tapioca flour and knead it into a dough. Shape the dough into cylinders and boil them in water. Once cooled, cut into small pieces, roll them flat, and dry in the sun for a few days. Finally, deep-fry the pieces until crispy. This papadam has a distinctive seafood flavour that pairs wonderfully with many dishes.
Rice Papad
Also known as arisi appalam, rice papad is a staple in Kerala and Tamil Nadu. Made from rice flour, this papad is light and crispy. It is seasoned simply with salt and cumin seeds, making it a versatile addition to any meal. The subtle cumin flavour enhances the papad's crispiness, making it a favourite choice for many.
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Tapioca Papad
In Kerala, tapioca papad, or kappa varuthathu, is a popular variety. This papad is made from tapioca, giving it a chewy texture. It is flavoured with cumin, salt, and green chillies, providing a spicy kick. The chewy texture and spicy flavour make it a delightful accompaniment to South Indian meals.
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Banana Papad
Banana papad, also known as vazhakkai varuthathu, is a unique South Indian snack. Made from bananas, this papad is seasoned with cumin, black pepper, and salt. It has a distinct sweet and savoury flavour that adds a different dimension to your meal. Banana papad is especially popular in Kerala and is often enjoyed as a crunchy side dish.
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Sago Papad
Sago papad, or Sabudana papad, is made from sago pearls, which are white and translucent. This variety is flavoured with cumin, salt, and green chillies, giving it a mild spicy taste. Popular in Kerala and Tamil Nadu, sago papad is known for its light and crispy texture. It adds a delightful crunch to any meal and is enjoyed by many.
Green Chilli Papad
Green chilli papad is a spicy variation commonly found in Andhra Pradesh and Tamil Nadu. It combines urad dal with a green chilli paste to create a zesty flavour. This papad is perfect for those who enjoy a bit of heat in their meals. The chilli paste gives it a vibrant colour and a bold taste that can enhance the flavour of any dish.
Jackfruit Papad
Jackfruit papad, or chakka varuthathu, is made from the flesh of ripe jackfruit. The jackfruit is mixed with spices and rice flour to create a flavourful papad. This variety has a unique sweet and spicy taste, making it a special addition to any meal. It is particularly popular in Kerala and adds a distinctive flavour to the dining experience.
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Ragi Papad
Ragi papad is made from finger millet flour, known as ragi. It is a nutritious option that adds a slightly nutty flavour to the papad. This variety is crisp and has a unique taste that complements various South Indian dishes. Ragi papad is a healthy alternative and is enjoyed for its distinctive flavour and texture.