Papadum is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used.

Papadums are typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes.

Pappad is called as Appalam in Tamil Nadu, pappadum in Kerala and pappad in most of the country. Pappad is mainly manufactured in Rajasthan, Maharastra in the north and in the south,Kerala and TamilNadu in Madurai district and Kanchipuram and Chennai are major pappad or appalam manufacturers. It is called as 'happala' in Karnataka.

Papadum is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used.

Papadums are typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes.

Pappad is called as Appalam in Tamil Nadu, pappadum in Kerala and pappad in most of the country. Pappad is mainly manufactured in Rajasthan, Maharastra in the north and in the south,Kerala and TamilNadu in Madurai district and Kanchipuram and Chennai are major pappad or appalam manufacturers. It is called as 'happala' in Karnataka.