Udhaiyam Appalam 225g

One appalam left on the plate, and Paati snapping it in two before the fight began.

• What: Appalam made from urad dal flour
• Pack: 225 g
• Brand: Udhaiyam, Chennai
• Best for: Sambar sadam, rasam rice, curd rice, kara kuzhambu

Appalam / papad, also called appalam (Tamil) · pappadam (Malayalam) · happala (Kannada) · appadam (Telugu) · papad (Hindi, Marathi, Gujarati, Punjabi) · papor (Bengali).

What it is

Udhaiyam is best known for its dals, made by Udhaiyams Agro Foods in Thiruvotriyur, Chennai, and the company says the Udhaiyam name has been in the market for 85 years. This is its appalam.

The discs are made from urad dal flour with salt, papad khar, a little oil and hing. In hot oil they puff up and blister in seconds and come out pale, light and salty. Over a gas flame they turn crisp with toasty spots instead. Choosing between appalams? Plain appalam for everyday lunches; the big 5-inch ones for a festival leaf; maracheeni appalam for a tapioca crunch.

Tip: Fry the appalams last, just before you sit down. They lose their crackle within the hour.

Goes well with: 777 Madras Rasam Powder, Annapoorna Nellai Vathal Puli Kulambu Masala, Sri Annam Thanjavur Ponni Boiled Rice

Urad dal flour, Salt, Papad khar, Edible oil, Asafoetida.

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