The Gastro-gnome asks: What is the difference between Mathiya and Pappad?

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I recently bought some rather small pappads from our local Indian grocery (I like to try new things from time to time). They were called Mathiya but looked very like pappads otherwise - very thin, round and flexible when uncooked, crisp and fragile and slightly puffed when cooked. In taste they are sweeter than pappads and also hotter (the ingredients say that they contain 'white chili' and also sugar). I would like to ask our Indian friends how they use them. Are they a regional variation (common in one part but not in another part of the continent) or are they something you serve as a variation? The ones I have contain moth bean flour and black gram flour - no wheat flour - and are flavoured with white chili and caraway seed. Another recipe I found on the Internet specifies some wheat flour but mostly besan (gram flour), no sugar and ajwan rather than caraway. I'm sure that there are as many different recipes for Mathiya as there are people who make them. How would you (as an Indian) describe them to a foreigner and say how they are different from Pappads?