Poppadom
Papad / Appalam
Rolled and sun-dried in the Tamil Nadu appalam tradition, these wafers are built on milled urad (black gram) and seasoned with cumin, pepper and a whisper of salt. Roast them over an open flame for blistered, smoky char or fry for seconds into a shattering crisp. Serve alongside rice and dal, crumble over chaat, or pass them around warm as the first bite of the meal.
100 g200 g400 g
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
100 g200 g400 g
- Tamil Nadu, India
- Round dried lentil wafer, ~15-18 cm
- Urad (black gram) flour, naturally gluten-free
- Hand-rolled and sun-dried
- No artificial colours or flavours
- 9-12 months ambient, kept dry and sealed
Also known as · Papadum · Appalam · Happala
How to use it
Flame-roasted as a side to rice and dal thali
Quick-fried into a shattering crisp
Crumbled over chaat and salads for crunch
Served as a pre-meal cracker with chutney
Snapped into raita or curd rice
Questions
- Is appalam the same as poppadom?
- Yes. Appalam is the Tamil name for what English-speakers call poppadom or papadum, and papad in northern India. Ours follows the South Indian appalam style built on urad-dal flour.
- Do I roast or fry them?
- Both work. Flame-roasting over a gas burner for a few seconds a side gives a smoky, blistered, oil-free crisp; shallow-frying gives a paler, lighter shatter. Either way they cook in seconds.
- Are they gluten-free?
- These urad-dal wafers are naturally gluten-free, made from milled black gram rather than wheat. Always check the pack if you require strict avoidance, as styles can vary.
