In a typical Indian household PAPADS & BADIS are sun dried all through summer for use in subsequent monsoon to make up for lack of availability of a lot of produce during the rainy season. Primarily these two preparations are lentil based but some regional variations may also use rice or sago and follow an intricate process of preparation.
The women of the household engaged in making of the above preparations every summer. These preparations were made as part of a future food strategy planning at a time when there were no refrigeration techniques & local produce was available in specific seasons only. Today these practices are on a decline cause of year round availability of ingredients and sophisticated refrigeration techniques.
- Regional Indian Food & Travel enthusiast