The pappadum (or papadum , papad ) is a thin, crispy flatbread originating from the Indian subcontinent. It is made from legume flour, such as lentil, chickpea, or urad dal (mung bean) flour, mixed with water and spices. Pappadums are typically dried before being toasted, fried, or baked, which gives them their light and crispy texture.
They are often served as a side dish with main courses, or as an appetizer, accompanied by chutneys, sauces, or salads. Pappadums are naturally gluten-free when made with legume flour, making them an ideal option for those following a gluten-free diet.
