Pappadam' or 'papad' or 'appalam' is undoubtedly the most common food item consumed by Indians. If you are in Kerala, you call it a Pappadam. If you are in Tamil Nadu, you call it an Appalam. If you are in north India, you might call it a Papad. Other states call this tasty treat by even other names! Usually served with the meal (like potato chips would be served in the U.S.) they are also served as a starter or appetizer. They are usually made from lentil flour like urud dal and chickpeas or rice with oil, salt and perhaps baking soda to make them light. Some are plain while others are flavored. Once the dough is made they are rolled out into very thin circles and then dried in the sun. In North India, Pappadams or Papads, are made with urud dal and sometimes with other primary ingredients. Often they are spiced with coarsely ground black pepper, cumin seeds or red chili flakes. These can be fried, roasted over a flame or microwaved. They are thin and remain flat when cooked and are 6 to 7 inches in diameter. Their texture is crunchy and crispy. These Appalams of Tamil Nadu are usually not often served in restaurants everywhere, so you may not be familiar with them. Made of urad dal, they do not have any added spices. Like their North Indian counterparts, these do well fried, roasted and microwaved. At 5 inches in diameter, their most striking difference is their texture and color. These are light tan and have a very smooth finish. When cooked, they have a delicate crunch.