A thin East Indian bread made with lentil flour.
- Shopkeepers say that Onam buyers prefer the large hand-made ‘pappadams’ that come from small-scale units in the Karunagapalli and Ochira areas on the border of Kollam-Alappuzha districts.
- The cook, Krishna Lama, conjures a meal of buffalo schnitzel, pappadams, fried chicken and banana custard, all prepared on a ‘stove’ of three rocks and four aluminium pots.
- Thanks to the large presence of Keralites in Bangalore, one finds banana chips, payasams, pickles and pappadams all over the place.
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