Poppadoms

Poppadoms are made from lentil, chickpea, black gram or rice flour. . .not regular flour. It depends on the region. In the North lentils are more commonly used.

In the Kannada language , common in the Dakshina Kannada district, a pappad is referred to as a "happala," and is often made with jackfruit and sabudana. Papadam is a loan word from the Hindi language. Applam is the pure Tamil equivalent. The word occurs in a well known tongue twister - "Kaacha papad, Paka papad" (raw papad, fried/roasted papad), something similar to "Good blood, Bad blood".

Now since I've given up wheatflour, I'm glad to know I can still have a poppadom!