By Krati Purwar
June 14, 2024
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. Here are a few that you must try.
Also called arisi appalam, rice papad is popularly consumed in Kerala and Tamil Nadu. They are lightweight and flavoured with just salt and cumin seeds.
This variety is also referred to as kappa varuthathu. It is made using tapioca in Kerala and boasts a chewy texture. It contains cumin, salt, and green chillies.
Banana papad is called vazhakkai varuthathu. It is also a snack from Kerala that comes seasoned with cumin, black pepper, and salt.
In Tamil languages, urad dal papad is referred to as appalam. It comprises black gram, salt to taste, green chillies, black pepper, and asafoetida.
Also called sabudana papad, sago papad are white and translucent. They come flavoured with cumin, salt, and green chillies and are popularly served in Kerala and Tamil Nadu.
This variety is often found in Andhra Pradesh and Tamil Nadu. It is made by combining urad dal and chilli paste.
Chakka varuthathu or jackfruit papad is made from the flesh of ripe jackfruit which is further combined with spices and rice flour.