The ancient, sun-dried disc that defines South Asian snacking

Food & Drink · Published 2 October 2026 Swipe more like this →

In short: More than just a crunchy side dish, the papadam is a masterclass in preservation. From ancient Sanskrit texts to modern Indian restaurants, this thin, crisp flatbread relies on a precise marriage of simple flours, intense heat, and the power of the sun.

The origins of the papadam are rooted in antiquity. The name itself is a loanword from the Tamil 'pappaṭam', likely descending from the Sanskrit 'parpaṭa'. This term, found in early Buddhist and Jain literature, describes a flattened disc. While many associate the snack with a single recipe, it is actually a diverse family of preparations spanning the Indian subcontinent, Pakistan, Bangladesh, Nepal, Sri Lanka, and the Caribbean.

At its core, the snack is a study in texture and starch. While the most common dough utilizes black gram bean flour, recipes vary significantly by region and household. Makers may use lentils, chickpeas, rice, millet, or even potato. In the South Indian state of Kerala, a specific variety known as Kappa pappadam uses tapioca—locally called 'kappa' in Malayalam. This version is often spiced with red chili, giving it a brownish-orange hue, though green chili can produce a white variant.

The preparation process is a rhythmic cycle of kneading, shaping, and drying. A dough made of flour, salt, and oil may be seasoned with cumin, garlic, or black pepper, and sometimes bolstered with baking soda or slaked lime. Traditionally, these thin rounds are spread on straw mats or cheesecloth and left to dry in the sun. For a Kappa pappadam, the process involves boiling a spiced tapioca paste until thick before spreading it out. Once the sun has worked its magic for two to three days, the discs are ready to be transformed through deep-frying, roasting over an open flame, or even microwaving.

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