Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy.

Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries.

Papadam is a loanword from Tamil பப்படம் pappaṭam,[1][2] and is likely derived from Sanskrit पर्पट parpaṭa, meaning a flattened disc described in early Jain and Buddhist literature.

[6] Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper.

The dough is shaped into thin, round flatbreads, dried (traditionally in the sun[7]), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.