Papadam

Papadam
	Roasted Papad - Howrah 2013-11-02 4068.jpg Fire-roasted papadam

Papadam (wanda kuma aka rubuta poppadom, a tsakanin sauran bambance-bambancen), kuma aka sani da papad, abun ciye-ciye ne wanda ya samo asali a cikin yankin Indiya . Kullun garin baƙar fata gram ɗin wake ko dai a soya sosai ko kuma a dafa shi da busasshiyar zafi (an juye a kan wuta a buɗe) har sai ya yi laushi. Ana kuma amfani da sauran fulawa da aka yi da lentil, kaji, shinkafa, tapioca, gero ko dankalin turawa . Papadam yawanci ana hidima ne a matsayin abin rakiyar abinci a Indiya, Pakistan, Bangladesh, Nepal, Sri Lanka da Caribbean ko kuma azaman appetizer, sau da yawa tare da tsoma kamar chutneys, ko toppings kamar yankakken albasa da barkono barkono, ko kuma yana iya yiwuwa. a yi amfani da shi azaman sashi a cikin curries .

Etymology

Papadam kalmar lamuni ce daga Tamil பப்படம்</link> pappaṭam, ^[1] kuma ana iya samo shi daga Sanskrit पर्पट</link> parpaṭa, ma'ana fataccen fayafai da aka bayyana a farkon littattafan Jain da na Buddha. ^[2] ^[3] Ana san Papad da sunaye da yawa a cikin harsuna daban-daban na Indiya, misali पापड़</link> pāpaṛ in Hindi ; అప్పడం</link> appaḍaṁ in Telugu ; அப்பளம்</link> appaḷam ko பப்படம்</link> pappaṭam in Tamil ; ಹಪ್ಪಳ</link> happaḷa in Kannada ; පපඩම්</link> papaḍam in Sinhala ; പപ്പടം</link> pappaṭam in Malayalam ; पापड</link> pāpaḍ in Marathi ; ^[4] ਪਾਪੜ</link> pāpaṛ in Punjabi ; પાપડ</link> pāpaḍ in Gujarati ; ପାମ୍ପଡ</link> pāmpaḍa in Odia ; da পাপড়</link> pāpaḍ in Assamese .^{[ana buƙatar hujja]}</link>^{[ <span title="This claim needs references to reliable sources. (August 2017)">abubuwan da ake bukata</span> ]}

Bambance-bambancen yanki

Girke-girke Papad ya bambanta daga yanki zuwa yanki kuma daga gida zuwa gida. Ana yin su da yawa daga gari ko manna da aka samu daga lentil, chickpeas, black gram, shinkafa, ko dankali.

Ana zuba gishiri da man gyada don yin kullu, ana iya dandana da kayan yaji kamar su chili, cumin, tafarnuwa, ko barkono baƙar fata . Wani lokaci, ana ƙara yin burodin soda ko lemun tsami . Ana siffa kullun zuwa sirara, biredi mai zagaye, busasshe (a al'adance a cikin rana ), kuma ana iya dafa shi ta hanyar soya mai zurfi, gasa a kan wuta mai buɗewa, toasting, ko microwaving, ya danganta da nau'in da ake so.

A yawancin gidajen cin abinci na Indiya a duniya, ana ba da su azaman appetizer tare da dips, wanda sau da yawa ya haɗa da mango chutney, lemun tsami pickle, albasa chutney, da raita . ^[5] Masala papad tare da sev, albasa, tumatir da ganyen coriander na ɗaya daga cikin mashahuran abincin Indiya.

Sinadaran da shirye-shirye

Papadam za a iya shirya daga daban-daban sinadaran da kuma hanyoyin. Shahararren girke-girke yana amfani da garin gari daga gram ɗin baƙar fata mai tsaga gauraye da barkono baƙi, gishiri, ɗan ƙaramin man kayan lambu da alkali mai nau'in abinci, sannan a kwaɗa cakuda. Sai a kwaba kullu mai kyau da aka yi da shi, sannan a daka shi sosai sannan a busar da shi a adana shi don a sha. Yana iya ƙunsar shinkafa, jackfruit, sago, da dai sauransu, a matsayin manyan sinadarai.

Fasasshen barkono baƙar fata, jajayen foda, asafoetida, cumin ko tsaba na sesame ana amfani da su azaman kayan ɗanɗano. Ana kuma yin Papadam daga flakes shinkafa, ragi ko doki . ^[6]

Gallery

Appadam
Shinkafa papadam
Uradal papadam
Wuta-toasting papadam
Nepali thali tare da papad
Raw jackfruit papad a bakin tekun Karnataka
Papadams tare da chutney galibi ana amfani da su azaman appetizer a gidajen cin abinci na Kudancin Asiya a duniya.
Microwaved papad texture

Duba kuma

Indian bread – Wide variety of flatbreads and crêpes which are an integral part of Indian cuisine
Sandige – Fried snack, originating from the Indian subcontinent

Manazarta

↑ "Digital Dictionaries of South Asia". 1962.
↑ "Poppadom - Definition and synonyms of poppadom in the English dictionary". educalingo.com (in Turanci). Retrieved 2021-09-22.
↑ "Lip-Smacking Ways to Use Papad: From Masala Papad to Rolls and Chaats". NDTV Food (in Turanci). Retrieved 2022-09-12. According to food historian and author KT Achaya, "The parpata (papad) is first mentioned in about 500BC in Buddhist-Jain canonical literature, and the medical authorities note that they are made from pulses like urad, masoor, chana and the like."
↑ Khedkar, Renu; Shastri, Pratima; Bawa, Amarinder Singh (2016). "Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India". International Journal of Environment, Agriculture and Biotechnology. 1 (2): 237–243. doi:10.22161/ijeab/1.2.18.
↑ "Poppadom Dips Recipe (easy Indian dips)". 2023-05-23.
↑ "Poha papad, Rice flakes Papad, Summer Recipe". Udupi-Recipes. 11 March 2018. Retrieved 9 January 2020.

[1] "Digital Dictionaries of South Asia". 1962.

[2] "Poppadom - Definition and synonyms of poppadom in the English dictionary". educalingo.com (in Turanci). Retrieved 2021-09-22.

[3] "Lip-Smacking Ways to Use Papad: From Masala Papad to Rolls and Chaats". NDTV Food (in Turanci). Retrieved 2022-09-12. According to food historian and author KT Achaya, "The parpata (papad) is first mentioned in about 500BC in Buddhist-Jain canonical literature, and the medical authorities note that they are made from pulses like urad, masoor, chana and the like."

[4] Khedkar, Renu; Shastri, Pratima; Bawa, Amarinder Singh (2016). "Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India". International Journal of Environment, Agriculture and Biotechnology. 1 (2): 237–243. doi:10.22161/ijeab/1.2.18.

[5] "Poppadom Dips Recipe (easy Indian dips)". 2023-05-23.

[6] "Poha papad, Rice flakes Papad, Summer Recipe". Udupi-Recipes. 11 March 2018. Retrieved 9 January 2020.

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