APPALAM

At Indian restaurants, crispy roasted version of papad are usually served in a basket as soon as the  guests are seated. Try these with the assortments of condiments on the table.

Flour made of lentils, rice, chick pea or black gram is the common base for papads.  Historically, papads were rolled out in home kitchens and sun-dried on terraces. Today, most home-makers buy commercially  manufactured papads. One of Indias largest brands is Lijjat Papad,made by an all-womens co-operative, begun to provide employment toeconomically underprivileged women.

ALEXXSA APPALM

     Roasted, deep-fried or microwaved, the crisp n crackly papad adds anew texture to the main meal. Its known by several names according to region, papad in north India, appalam or papadum in the south.

We introduce ourselves as a manufacturer of appalam, in different kinds....