Pass the Papadam Please

Crispy, light, and full of flavor, papad is more than just a side dish—it’s a symbol of tradition, innovation, and nostalgia. Whether you call it papadam, appalam, or simply papad, this thin, spiced flatbread has been a staple in Indian households for centuries. Made from black gram flour, chickpea flour, or lentil flour and flavoured with cumin, black pepper, and asafoetida, papad is sun-dried to perfection before being roasted, fried, or microwaved. But beyond its delicious crunch, papad has an incredible history, an intriguing scientific composition, and a powerful economic impact.

The history of papad goes back over 1500 years, with generations of Indian families making it in their homes. Traditionally, women would gather in courtyards to roll out the dough, flatten it into thin discs, and sun-dry them for long-term storage. While papad was always an essential part of Indian meals, it also became a vehicle for empowerment. In 1959, seven women in Mumbai started making and selling papads with just ₹80, unknowingly laying the foundation for one of India’s most successful women-led enterprises - Shri Mahila Griha Udyog Lijjat Papad. What began as a home-based operation soon transformed into a multi-million-dollar business that continues to support thousands of women across India. Today, Lijjat Papad is not just a brand but a symbol of how a simple, everyday food can uplift communities and create economic independence.

But what makes papad so irresistibly crunchy? The secret lies in science. The dough undergoes a mild fermentation process that enhances its texture and flavor while making it easier to digest. Sun-drying plays a crucial role in preserving papad, as it removes moisture naturally, allowing it to stay fresh for months without any artificial preservatives. The balance of acidity and alkalinity, influenced by ingredients like baking soda and hing, determines how well the papad puffs up when roasted or fried. Some modern food scientists have even experimented with radiation techniques to extend papad’s shelf life while maintaining its original texture and taste. This unique combination of traditional methods and scientific principles ensures that every bite of papad is just as light and crispy as intended.

Beyond its science, papad is deeply woven into Indian culture and traditions. In South India, appalam is an essential part of meals, often served alongside sambar and rasam. In North India, it’s common to roast papad over an open flame and enjoy it with dal-rice. Some Indian communities have a tradition where newlywed brides must prove their domestic skills by rolling out a perfectly thin and round papad. Many Indians recall childhood memories of watching their grandmothers knead the dough, roll out thin discs, and lay them under the sun to dry. No Indian restaurant meal is complete without masala papad—a crispy papad topped with onions, tomatoes, and chaat masala, making it a favorite appetizer. More than just food, papad is a shared experience, bringing families together over meals and celebrations.

What was once a handmade household staple has now turned into a thriving global industry. Papad is widely exported to countries like the U.S., U.K., Canada, Australia, and the Middle East, where Indian cuisine continues to gain popularity. While small businesses still produce hand-rolled papads, large-scale manufacturers use advanced machinery to ensure uniform size and texture. Some companies even use AI-driven screening techniques to detect imperfections in papads before packaging. Despite industrial advancements, the charm of handmade papads remains, especially in rural areas where they continue to be a source of livelihood for thousands of women. The success of papad in the global market proves that this simple, crispy delicacy is more than just food—it’s a perfect blend of heritage, technology, and commerce.

Papad has journeyed from humble home kitchens to high-tech factories, from ancient rituals to global dining tables. Yet, whether handmade or machine-pressed, every papad still carries the essence of time, community, and innovation. It’s more than a crispy bite—it’s a cultural bridge between past and future, reminding us how food can evolve while staying rooted.