Appalam
South Indian style, thin and quick.
The southern papad, smaller and thinner than the Rajasthani rounds beside it, and made to be fried rather than roasted.
- Thickness
- Very thin
- Heat
- None, plain
- Texture
- Light, shatters
- Cooking
- Fry
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
An appalam goes into hot oil and comes straight back out. It puffs almost instantly, which is why it is the one served with sambar rice in numbers rather than one at a time.
We make it because the people we supply asked for it. A shop with a South Indian street behind it sells more appalam than sada.
Made from
Urad dal and salt. The full ingredient declaration, batch details and the FSSAI mark are printed on every pack. We do not publish a declaration on the website, because the pack in your hand is the one that counts.
Good for
- South Indian meals
- Sambar and rasam
- Restaurants
- Catering
Part of The papad shelf Bulk and catering
In the kitchen
How to cook it.
- Hot oil, three to four seconds, out. Any longer and it browns.
- It will keep puffing after it leaves the pan, so pull it early.
- Serve with sambar, rasam and curd rice.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Appalam, it goes here, with their name on it and nothing edited out.
- Taste and freshness
- Packaging and seal
- Condition on arrival
- Whether it sold through
Goes with this.
Other things people order in the same box.
More papad: Sada papadMoong jeera papadMoong lal mirch papadChana masala papadPunjabi papadJavitri papad