On 3/26/2013 12:38 PM, sf wrote:
> On Tue, 26 Mar 2013 09:04:05 -0700 (PDT), ImStillMags
> > wrote:
>>
>> I poked around for a poppadum recipe and found this website. Pretty
>> interesting.
>>
>> http://www.curryfrenzy.com/curry/htm...poppadoms.html
>
> I've only read about poppadums here. What's the difference between
> that and Naan? I've only had naan, but at least I know what that is.
>
This, taken from Wiki seems a pretty accurate description of a poppadum.
«
Papadum is a loanword from Tamil pappa*am. Both Tamil pappa*am and
Hindi-Urdu papar are derived from the Sanskrit word parpa*a, which is
the name of a medicinal plant, and is also defined as 'a kind of thin
cake made of rice or pease-meal and baked in grease' or 'a thin crisp cake'.
It's called Appadam in Telugu. In the Tulu language, spoken in coastal
Karnataka, it is called appala and happala in Kannada language. It is
often made with black gram, jackfruit, and tapioca.
There are numerous alternative names for papadum:
pāpaṛ pappad papparde pappadom
pappadum popadam pompadum poppadam
poppadom appadum appalum appala
appoll papari pamporo puppodum
pampad happala "popper"
»
Unlike Naan, papads are not leavened but are fried (or cooked in a
microwave) these days.
--
Jim Silverton (Potomac, MD)
Extraneous "not" in Reply To.