Spiced Rice Papad - Masala Biyyam Appadam
Spiced Rice Papad - Masala Biyyam Appadam
- No preservatives or colours
- No added chemicals
- Made in Secunderabad
Flavour & pairing guide
Product information
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.
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What goes in, and where it comes from
Every ingredient is sourced from the region that grows it best.
Rice flour
Andhra Pradesh (Godavari Belt)
We mill Jaya/MTU 1010 in-house because these high-starch varieties provide the structural integrity needed for sun-drying. Fresh milling at our factory ensures a moisture-free, fine powder that results in a lighter, airier expansion when the fryums hit hot oil.
Red Chilli Powder
Andhra Pradesh (Guntur) & Telangana (Warangal)
This blend is curated for Fryums to provide a "visual heat." The Warangal Chappatta gives the vadiyalu a brilliant sunset-red glow that doesn't fade under the sun, while the Guntur Sannam ensures the spice lingers without overpowering the delicate rice base.
Cumin Seeds
Unjha, Gujarat
Whole jeera is added to doughs. When fried, the seeds release a burst of earthy flavor. The Grade-A size ensures the seeds are visible and don't burn black quickly in hot oil.
Sesame Seeds
Warangal, Telangana
We use polished white sesame for snacks as they look attractive on darker fried items (like Chekkalu). They toast instantly when the dough hits the hot oil, adding a nutty pop.
