Uses of Papad / Appalam

• Papad is a great accompaniment with drinks and mocktails, one of the best example is masala papad.
• Papads are typically served as an accompaniment with any meal in India.
• Papad can be eaten as a starter or snack dish.
• Fried, roasted, open-flame papad and oven-made papad are some of the best varieties of papad.
• A famous Rajasthani delicacy is papad curry or papad ki sabji, that is made from the papad only.
• Papad can be enjoyed with variety of pickles, chutneys and sauces.
• You can get papad of several flavors of your choice, such as Punjabi masala, urad dal, moong dal, asafoetida, black Pepper, green chilly, red chilly, cumin, garlic, ginger, cardamom, cloves and cinnamon, etc.
• Since the years, Papad has been used to serve with dal and rice, as it enhance the taste of the meal.
• You can munch the Papad as a great snack dish.
• Papad can be served with soup or with the main meal.
• Papad is often crushed and sprinkled on the rice.
• A traditional Indian thali, platter, marriage buffets, parties, etc always includes papad in their menu.
• You can crush the raw papads for coating the kebabs and tikkis.
• Papad is used for making several Gujarati subzis like Methi- Papad nu shaak, Ghatia- papad nu shaak, etc.