Crossword Solver > found answer > POPPADUM

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CROSSWORD
ANSWER

poppadum

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The answer POPPADUM has 4 possible clue(s) in existing crosswords.

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The word POPPADUM is VALID in some board games. Check POPPADUM in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of poppadum in various dictionaries:

noun - a thin, crisp bread of India

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Keep reading for additional results and analysis below.

Possible Crossword Clues
Father twice meeting daughter -- Greek character's served up Indian snack
Bread, fizzy drink and pud ma ordered
Crisp Indian bread
Indian crisp-fried disc

Last Seen in these Crosswords & Puzzles
Mar 12 2015 The Telegraph - Cryptic
Jun 10 2014 The Times - Concise
Apr 17 2010 The Times - Cryptic
Mar 22 2006 The Guardian - Quick crossword

Possible Dictionary Clues
Alternative spelling of papadom.
a very thin, flat, circular South Asian bread that breaks easily into pieces

Poppadum might refer to
A papadum is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame). Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used. * Papadums are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack vs meal accompaniment. In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes. Papad has been a part of the Indian sub-continent for generations and is an intrisic part of everyday meals. * Papadums are called appalam in Tamil Nadu, pappadum in Kerala, appadam in Andhra/Telangana, happala in Karnatak

Poppadum might refer to

A papadum is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame). Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used.
* Papadums are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack vs meal accompaniment. In certain parts of India, papadums which have been dried but not cooked are used in curries and vegetable dishes. Papad has been a part of the Indian sub-continent for generations and is an intrisic part of everyday meals.
* Papadums are called appalam in Tamil Nadu, pappadum in Kerala, appadam in Andhra/Telangana, happala in Karnatak

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