Pappadam was baked in ceramic bowls, then filled with rice and split pigeon peas; topped with curried vegetables and ground turkey. Each pappadam bowl holds one substantial serving. 
This pappadam bowl holds Persian rice with Khoshari sauce, topped with mozzarella cheese.
After these were filled they were wrapped in foil and frozen. When I come home from working in the garden, one little bowl has been kept warm in the oven for my lunch. 
