Padagotti

Padagotti is a term used in some regions of South India, specifically in parts of Tamil Nadu, to refer to a long, thin, hand-rolled papadum (also known as papad or appalam). Unlike the more common circular or disc-shaped papadums, a Padagotti is typically shaped like a long strip or roll.

The ingredients for Padagotti are generally the same as other papadums, typically consisting of lentil flour (often urad dal), salt, and spices such as cumin, chili powder, and asafoetida. The process of making Padagotti involves mixing the ingredients into a dough, rolling it out thinly into a long, narrow shape, and then drying it in the sun.

Before consumption, Padagotti is usually cooked by frying, roasting, or grilling. The resulting product is a crispy, savory snack or accompaniment to a meal. The longer shape of the Padagotti can offer a different textural experience compared to the circular variety. While less common than standard papadums, Padagotti remains a regional specialty in certain areas.