Fryums

Sabudana Appadam is made from tapioca pearls (sabudana), cooked soft, seasoned with cumin and salt, then pressed into thin rounds and sun-dried until translucent. When fried, they puff up light and airy — a delicate crunch that is lighter than wheat papads and completely gluten-free.

Majjiga Mirapakayalu translates to buttermilk chilies. Whole green chilies are soaked in salted, spiced buttermilk, then laid out in full sun to dry completely. The buttermilk infuses each chilli with tang and salt while the sun does the curing. Deep-fry them and they puff into golden, tangy-spicy bites in seconds.

Masala Biyyam Appadam is the spiced version of the classic rice papad. Rice flour blended with cumin, dried red chilli, and sesame seeds — shaped thin and sun-dried until bone-dry. One fry gives you a spiced, crackling bite that turns any plain rice meal into something worth eating.

Biyyam Appadam is sun-dried rice papad from Andhra kitchens. Made from plain rice flour, salted lightly, shaped into thin rounds, and sun-dried to a crisp. Fry or microwave for instant crunch that pairs with rice, curd rice, or any meal as a crispy accompaniment.