Sago Papad - Sabudana Appadam
Sago Papad - Sabudana Appadam
- No preservatives or colours
- No added chemicals
- Made in Secunderabad
Flavour & pairing guide
Product information
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.
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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.
Sago
Salem, Tamil Nadu
Salem Sago is the gold standard for fryums due to its high purity and uniform pearl size. It creates the iconic "glass-like" transparency and a superior "melt-in-mouth" texture.
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.
Chilli Seeds
Andhra Pradesh (Guntur)
Extracted from our premium Guntur chillies, these seeds are added to the batter to provide occasional bursts of sharp heat and an authentic "homemade" visual appeal to the vadiyalu.
