Papad is a dish from India which is eaten mostly with the main meal. It is salty in taste and crisp in taste. The history of the papad is related to the southern states as well as the northern state of India. Papad originated about 500 years ago. It is known by different names in different states of Southern India. For example Appalam in Tamilnadu, pappadam in Kerala, Appadam in Andhra Pradesh, and Telangana, Happala in Karnataka. Everywhere the method of making was the same, almost, just the material to make it was different.
The best way in this is that it was made from black gram flour. After kneading the dough, it is made by flattening it into a round and small shapes. This method is a traditional way of making papads. The people there used to eat it with different foods.
History of papad in South India
According to the source, it was first brought to market in 1915. Aiyappan who hailed from Kerala came to Chennai due to his poverty. Due to not getting any business, he started selling papadums by making bundles of banana leaves. He sold around 10 bundles per day, each comprising 100 papadums. Further, his son K.A. Velayudham discontinued his study and join his father in making papadums. He used to go to different places in Chennai to sell papadums by bicycle and sometimes on foot. Then, gradually, Velayudham expanded his business and in 1945 he hired some laborers. After some time he got his brand name, Ambika Appalam Depot, and in this way, papadums started being used in other states besides South India.
History of Papad in North India
According to an article in the Dainik Bhaskar, another history of papad related to Amritsar. When Guru Ramdas Ji started settling Guru Nagari about 400 years ago, he gave 32 types of businesses here in the form of markets. One of which is the business of papad-badiyas, even today due to its taste, it is popular all over the world. Late Ujagar Singh started this work in 1919 for livelihood. He was followed by his son Karm Singh and then further grandson Maninder Pal Singh took over the job. No one knows, from where Ujagar Singh learned the recipe.
In 1959, Jaswanti Jamnadas Popat resident of Mumbai started selling papads to run her house. In this work, he added 6 more poor women with him and started the work of making and selling papad. Today the business of Lijjat Papad is spread in many countries of the world like the United States, United Kingdom, France, Germany, Italy, Middle Eastern countries, Thailand, Singapore, Hong Kong (China), Netherlands, Japan, Canada, Australia, South Africa, and many other countries.