Poppadom Restaurant: As per dictionary Poppadom is the name of a popular thin round crisp fried bread made in India. Not being a common word some times people get confuses to spell Poppadom and confused with other similar words. So lets see that how one shoule spell ‘poppadom’? The Concise Oxford Dictionary (1999) lists the word at poppadom, but mentions poppadum, and popadom, as alternatives. The variant spellings which have been listed in Oxford dictionaries include papadam, papaddam, papadom, papadum, papodam, papodum, popadam, popadom, poppadam, poppadom, poppadum, poppodam, puppadum, puppodam, puppodum. However, there is nothing to say that you cannot use the unlisted spellings papodom, popadum, poppodom, poppodum, puppadam, puppadom, and puppodom. Take your pick! Papadum also known as paapad, is a thin crispy Indian wafer sometimes described as a cracker or flatbread. They are typically served as an accompaniment to a meal in India and Pakistan. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In certain parts of India, raw papadums (dried but unroasted) are used in curries and vegetable preparations. Papadums are made in different sizes. Smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps. Papad is often associated as a profitable home industry for poor Indian women. Many individual and organized businesses such as Shri Mahila Griha Udyog Lijjat Papad  run by women produce papad, pickles, and other snacks. Recipes It usually made from  lentil, chickpea, black gram or rice flour, but often  varies from regionally and family to family. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as 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. Presently Poppadom are getting popularity even in countries like Australia and UK, most of the curry houses there served it as a starter along with various chutneys. source : http://blog.taragana.com