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Appalam is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame). Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used.
appalam in Tamil Nadu, pappadum in Kerala, appadam in Andhra/Telangana, happala in Karnataka, and papad in other parts of India. They are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack vs meal accompaniment. In certain parts of India, these have been dried but not cooked are used in curries and vegetable dishes.
Papad has been a part of the Indian sub-continent for generations and is an intrinsic part of everyday meals.