Appalam

Appalam

Appalam

El papadam (para nombres alternativos véase la tabla adjunta) es un pan plano y delgado (en forma de tortilla u oblea) muy típico de la cocina del subcontinente indio.

Asado de papadams sobre una llama, uno de los muchos métodos de cocinarlos.
Una pila de papadams asados, listos para ser empleados.
Papadams (paparis) en Lisboa.

Algunas veces se describe como una galleta o pan plano, generalmente elaborado con legumbres como: lentejas, garbanzos, harina de lentejas negras o harina de arroz.

En el distrito de Dakshina Kannada se emplea el panapén y la sabudana (fécula de palma) como ingredientes en la elaboración de la happala.

Nombres alternativos

  • papadam
  • pappadam
  • pappadom
  • pappadum
  • papad
  • pappad
  • popadam
  • poppadam
  • poppadom
  • pappard
  • appadum
  • appalum
  • appala
  • papari

Características

La masa inicial del pan se elabora con sal y aceite de cacahuete, para proporcionar sabor se suele añadir unos chiles, comino, ajo o pimienta negra. A la masa se le proporciona una forma similar a la de una tortilla y se cocina de diversas formas: frito, asado sobre una llama, tostado (gratinar), o incluso en el microondas, todo ello depende de la textura final que se desee dar al pan.

Se suelen servir como acompañamiento a las comidas, e incluso como aperitivo inicial y se cubren con chatni u otras salsas para hacer dips.

Véase también

Obtenido de "Appalam"

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