Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram (urad flour), rice, or potato.
Papadum – Wikipedia
9 October 2018
GEORGE TOWN: A consumer group today revealed dangerous levels of sodium in at least 10 brands of papadam or crackers which are a staple part of banana leaf meals.
The Consumers’ Association of Penang (CAP) said its lab had tested 11 samples of papadam in the Malaysian market and found them to contain at least 1,000mg of sodium per 100g of papadam.
Four other brands were found to contain more than 2,000mg of sodium per 100g.
This exceeds the 2,000mg daily intake limit of sodium set by the World Health Organisation (WHO).
CAP said five pieces of papadam weighing about 13g each consumed in a typical meal would equal 1,300mg of sodium – 65% of the daily limit.
“With the sodium from other food items in a typical Indian meal, you would easily exceed that 2,000mg limit,” its president SM Mohamed Idris said at a press conference here.
“We would like to advise the authorities to pull these off the shelves as the excess sodium in these products is dangerous.”
He said the sodium benzoate used in papadams to preserve them was also hazardous to health.
The spices found in the crackers could also cause acidity, constipation, hyperacidity and excess gas or flatulence, he added.