TRADITION OF PREPARING PAPPADAMS AT HOME

    

 

Historically, making pappadams at home was a common practice, especially in South India, where it was a way for women to earn income and a way to preserve food, with families passing down the culinary art through generations. 

 

The practice of making papads (papadum) dates back to ancient times, with mentions found in Buddhist-Jain canonical literature around 500 BC. 

Home-Based Tradition:

In the past, many households, particularly in South Indian villages and towns, would make various types of pappadams during summers to last them throughout the year. 

Economic Opportunity:

For women, making pappadams was a way to earn some pocket money, aiding their economic independence. 

Community and Skill:

Families in Kerala, for example, would often have pappadam makers who passed down the culinary art for generations. 

The Rise of Lijjat Papad:

The story of Lijjat Papad, a women's cooperative started in 1959 in Mumbai, showcases how a home-based snack became a symbol of female empowerment and entrepreneurship in India. 

Papad as a Staple:

Pappadams are an essential part of many South Indian meals, like the Kerala Sadya, and are enjoyed as a crunchy accompaniment to various dishes. 

Papad as a snack:

In the north of India, they are served as a snack or appetiser, often with a cup of tea. 

Contemporary Significance:

While factory-made pappadams are now widely available, many families still cherish the tradition of making their own, and handmade pappadams continue to be popular, especially during festivals like Onam. 

Let us have a short note on the traditional way of preparing pappadams at home:

Traditionally, making papadams at home involves kneading a dough from ground black gram, then rolling it thin, drying it under the sun, and finally frying it to achieve a crispy texture, a common practice in South Indian households. 

 

Ingredients:

Main Ingredient: Flour ground from hulled split black gram (urad dal). 

Other Ingredients: Salt, a small amount of vegetable oil, and a food-grade alkali (like baking soda). 

Flavoring Agents (Optional): Cracked black pepper, red chili powder, asafoetida, cumin or sesame seeds. 

Other Ingredients (Optional): Rice, jackfruit, sago, etc. 

Process:

Kneading the Dough: Mix the ingredients, including the black gram flour, salt, oil, and alkali, with water to form a stiff dough. 

Pounding and Kneading: Pound and knead the dough for 10-12 minutes until it becomes soft. 

Shaping the Pappadams: Divide the dough into balls and roll each ball into thin discs on a floured surface. 

Drying: Traditionally, the papadams are dried under the sun, but they can also be dried on a tray at room temperature for 5-10 minutes. 

Frying: Heat oil and fry the dried papadams until they puff up and become crispy. 

Storage: Store the fried papadams in an airtight container to maintain their crispness. 

 

Pappadam is a staple of the South Indian Thali and is undoubtedly enjoyed by everyone.

How would you like to have it, with meals or as a snack during tea time. Do share it in the comments.