7 papads that showcase South India’s diverse flavors

In most Indian homes, papad isn’t just a side dish; it’s a finishing touch. That crisp, crackling bite can brighten up a plate of dal-chawal, accompany a drink, or simply be munched on its own. But in South India, papads or appalams and pappadams as they’re often called, aren’t just about crunch. They carry regional flavors, spices, and stories that shift from state to state. Scroll down for seven papads that show just how diverse South India’s flavors really are, and how you can bring them alive in your own kitchen.

This is the papad most South Indians know as the “classic.” Made with urad dal flour, pepper, and a hint of asafoetida, it has that signature snap you hear before you taste the heat. To make it, roll the dough out thin, let it dry under the sun, and fry it until it puffs up just a bit. At home, you can cheat a little: buy the ready appalams and fry or roast them on an open flame until they blister. Each bite is peppery, earthy, and perfect alongside curd rice.

Kerala weddings and feasts would feel incomplete without the golden Kerala pappadam. These are smaller, thinner, and lighter than most others, almost shattering on touch. Traditionally, they’re made from black gram flour kneaded with sesame oil, rolled out, and deep-fried until pale gold. The secret is frying them fresh just before serving - so they stay crisp but never oily. Break one into sambar rice, and it soaks just enough to give texture without losing crunch.

If Tamil Nadu has a bold, spicy cousin of the regular appalam, it’s the pepper one from Madurai. Extra black pepper goes into the urad dal dough, giving it an almost fiery kick. At home, fry them in hot oil until they turn golden with black specks of pepper shining through. These are the papads you don’t just serve on the side, you end up snacking on them straight off the plate until none are left.

Andhra is known for its heat, but its rice papads offer a different story: light, airy crisps with just a whisper of spice. The batter is made with rice flour, green chilli paste, and cumin, then spread on cloth and dried in the sun. At home, frying them turns them into puffed, almost translucent wafers. They pair beautifully with spicy curries, cooling your mouth even as they add crunch.

This one is pure nostalgia for many. Sago pearls are soaked, mixed into a spiced paste, and sun-dried into translucent discs that fry into bubbly, crunchy delights. In Tamil homes, they’re often made in summer, stored in tins, and pulled out when children want a quick snack. Fry them until they puff like lace, and you’ll taste a mix of salt, chilli, and that signature chewy-crunchy texture only sago gives.

In Karnataka’s coastal belt, jackfruit finds its way into everything, even papads. Tender jackfruit is mashed into a paste with rice flour and spices, then sun-dried into thin sheets. When fried, they have a sweetness under the spice that’s unlike any other papad. At home, you can roast them on a flame to get the smokiness without oil. They go especially well with fish curries or even just plain rasam.

Telangana doesn’t hold back when it comes to chilli, and neither do its papads. These are made by adding generous amounts of red chilli powder and garlic paste to the dough, making them fiery even before they hit hot oil. Fry them until they curl at the edges, and you’ve got a papad that bites back. Best eaten with a mild dal or curd rice, you’ll surely want that balance.