Kerala pappadam

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Papad (also called pappadam, appalam, happala, or papadum) varieties differ mainly in base ingredients, moisture levels, drying methods, puffing behavior, texture, shelf life, and traditional uses. These thin, crisp discs are typically made from lentil or other flours, seasoned, rolled thin, dried, and then fried, roasted, or microwaved.

Kerala pappadam is known for its higher moisture content, which makes it puff up quickly in hot oil, creating delicate bubbles and a light, airy texture, unlike the drier masala papad or appalam varieties that have a longer shelf life. The shorter drying preserves the traditional fry characteristics. 

The latest food safety regulations stipulate that the moisture content in pappadam should not exceed 15%. 

Kerala Pappadam Manufacturers Association's is pushing back against FSSAI's new 15% maximum moisture standard, warning that strict compliance would change the traditional product's appearance and quality that consumers expect.

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