Kerala Fears New Rule Could Flatten Its Famous Pappadams
What Happened
A new FSSAI rule caps moisture content in pappadams at 15%. Kerala manufacturers say the state's traditional pappadams typically have slightly higher moisture levels, which help them puff up and develop their signature crispy bubbles when fried.
Key Takeaways
Manufacturers fear a uniform national standard could alter the texture, appearance and taste of Kerala’s iconic pappadams, sparking a debate over balancing food safety with regional food traditions.