It's like some kind of really skinny waffle pancake thing from India. Since they use flour to make it, albeit different kinds of flour then over here, I guess it's in the same category as bread.

Yes, it's a type of bread made with out raising agents.

Yes, sort of. It's more like a griddle cake, sometimes with a filling or extra spices or seeds added. Very tasty!!! Comes from India:-)

It's more like a cracker than anything. Has the texture of like...a Sun Chip. It can't be filled really, would crack. It is dippable and spreadable. It is SCRUMPTIOUS. Tastes kinda nutty. I dip it in Grey's Chutney.

Is it the same as a poppadom? if it is then it's like a giant crisp - well what English call crisps but I don't know if every country calls them the same thing so this description may not help.

"The papadum (for alternative names see box) is a thin Indian wafer, sometimes described as a cracker or flatbread. An important part of Indian cuisine, recipes vary from region to region and family to family, but typically it is made from lentil, chickpea, black gram or rice flour. In North India, the lentil variety is more popular and is usually called 'papad'. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as, for example, chili, cumin, garlic or black pepper. Sometimes baking soda is also added. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture. Papadums are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten topped with various toppings such as chopped onions, chutney or other dips and condiments. In certain parts of India, raw papadum (dried but unroasted) are used in curries and vegetable preparations. Papadums are made in different sizes. The smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps. Papad is often associated with the empowerment of women in India. Many individual and organized business run by women produce papad, pickles, and other snacks. This provides them regular income from minimal financial investments. Shri Mahila Griha Udyog Lijjat Papad is an organization solely run by women that produces large quantities of poppadams on the open market that started tiny, failed business in the late 1950s, and now has an annual income of over Rs 315 crore, or just under $80 million US dollars. - Etymology Papadam is a loan word from the Malayalam language, which itself is derived from the Tamil language. Appalam is the pure Tamil equivalent. Appadam is the word for papad in Telugu. In the Kannada language, common in the Dakshina Kannada district, a pappad is referred to as a "happala," and is often made with black gram, jackfruit, and sabudana. The word papad occurs in a Hindi tongue twister - "Kachaa paapad, Pakaa paapad" (raw papad, fried/roasted papad), something similar to "Good blood, Bad blood"." Source and further information: http://en.wikipedia.org/wiki/Papadum

If someone doesn't know what these are or can't find them in their area, here's how to make them. Papadums 8 cups black gram flour (sometimes called lentil flour or urad flour) 1 tsp cracked black pepper 1 tsp ground cumin seeds ½ tsp salt ¼ cup water (or more if needed) oil for frying 1. Mix flour, pepper, cumin and salt. 2. Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour. 3. Split the dough into 10 or 15 balls. 4. Roll out one ball at a time to a very thin round layer on a slightly oiled surface. slice each ball in half and roll out out each of the pairs smaller than finished size, sprinkle with seeds like sesame, cumin flakes of red pepper pods and roll the pairs together to form one papadum. 5. Dry the papadums in the oven for an hour (at about 100C or 200F). 6. Right now you can keep them in an airtight container or something. 7. Fry the papadums in oil until they are crispy (not too brown!). Makes 10 to 15 servings.

its a thin biscuit used as a starter with 'dips', in Indian cuisine ha!

It is a kind of Indian cracker which is similar to prawn or fish crackers. Papadum is entirely bean based and I like it. It is a delicacy which is usually served in Indian restaurants.

It's a large thin wafer-like flatbread made from lentils or chickpea flour so they don't rise up like regular bread. Often spices or seeds are added to them or brushed on the outside. You can deep fry them to a crispy crunch or just heat them over a flame or a hot pan to toast them. That really heightens their flavor. They are terrific to eat with Indian food or like a snack similar to popcorn or crackers. I love eating the the spicy kinds while watching a movie:-)

http://www.google.com/search?q=What+is+Papadum%3F&sourceid=navclient-ff&ie=UTF-8&rlz=1B3GGGL_enUS252US252 this site might be more useful

Indian food yummy yum! It is like a little eating tool bread pocket made of Dal (and other things) as they do not generally tend to use forks.

A dum dad lol