Happala

A papadam , also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. 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, and is likely derived from the Sanskrit word parpaṭa (पर्पट), meaning a flattened disc described in early Jain and Buddhist literature. Papad is known by several names in the various languages of India, e.g. appadam (అప్పడం) in Telugu; appalam (அப்பளம்) or pappaṭam (பப்படம்) in Tamil; happala in Kannada; papadam (පපඩම්) in Sinhala; pappadam in Malayalam; papad in Marathi, Punjabi and Gujarati; and pampad (ପାମ୍ପଡ) in Odia.[citation needed]

Source: Wikipedia