MADURAI MEENAKSHI Appalam Papadam | South Indian Papad | (size No.5, 100gm x 4)

Description

• Appalam is a crispy thin flat bread or cracker, which is deep fried and used as an accompaniment with everyday meal in many parts of India. Upon frying these papads/ appalams become very crispy and puff into much big papads
• Maduai Meenakshi appalams are international crunchy delicacy which needs no explanation. It is a fry n eat snack made out of urad dhall as the major ingredient. Like crispies this is dip-fried in hot cooking oil and served hot. Appalams can also be roasted on open fire or in microwave oven. Appalams forms an integral part of a south Indian meal. It is a nice teatime snack for its crunchy, crispy nature.
• Perfect side dish for food: these are fry and eat food items which will be perfect combination to rice and dhal. This is one of the tradition homemade snack food for any occasion. Enjoy your time with these crunchy and tasty side dishes for rice
• Tastes Best When Deep Fried, Puffs Instantly.
• Storage conditions: cool and dry place
• Our Appalam Papads are directly from Madurai, which gives them authentic madurai appalam flavour.

Pappadam' or 'papad' or 'appalam' is undoubtedly the most common food item consumed by Indians. If you are in Kerala, you call it a Pappadam. If you are in Tamil Nadu, you call it an Appalam. If you are in north India, you might call it a Papad. Other states call this tasty treat by even other names! Usually served with the meal (like potato chips would be served in the U.S.) they are also served as a starter or appetizer. They are usually made from lentil flour like urud dal and chickpeas or rice with oil, salt and perhaps baking soda to make them light. Some are plain while others are flavored. Once the dough is made they are rolled out into very thin circles and then dried in the sun. In North India, Pappadams or Papads, are made with urud dal and sometimes with other primary ingredients. Often they are spiced with coarsely ground black pepper, cumin seeds or red chili flakes. These can be fried, roasted over a flame or microwaved. They are thin and remain flat when cooked and are 6 to 7 inches in diameter. Their texture is crunchy and crispy. These Appalams of Tamil Nadu are usually not often served in restaurants everywhere, so you may not be familiar with them. Made of urad dal, they do not have any added spices. Like their North Indian counterparts, these do well fried, roasted and microwaved. At 5 inches in diameter, their most striking difference is their texture and color. These are light tan and have a very smooth finish. When cooked, they have a delicate crunch.

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