Papad, also known as Papadam or Appalam, is a traditional thin, crisp, and disc-shaped Indian snack or accompaniment made from various flour bases such as urad dal, moong dal, chana dal, rice, sabudana, potato, and ragi (finger millet). It is uniquely seasoned with a blend of authentic Indian spices and then dried to perfection. Available in multiple regional varieties including Punjabi Masala, Bikaneri, Kerala, Madras, and Sindhi styles, papads offer a diverse flavor profile suited to different palates. Cooking methods vary between roasting over an open flame or microwave, dry toasting on a pan, and deep frying in oil, making papads versatile for low-fat or indulgent preparations. This product is ideal for restaurants, caterers, wholesalers, and ethnic grocery dealers seeking high-quality, authentic papad to enhance Indian cuisine offerings.
Key Features
| Features | Description |
|---|---|
| Variety of Flours | Urad Dal, Moong Dal, Chana Dal, Rice, Sabudana, Potato, Ragi |
| Regional Styles | Punjabi Masala, Bikaneri, Kerala Appalam, Madras Appalam, Sindhi |
| Cooking Methods | Roasted, Fried, Dry Toasted |
| Texture | Thin, Crisp, Disc-shaped |
| Use Case | Meal accompaniment or snack |
| Flavor Profile | Spiced and seasoned with traditional Indian spices |
| Shelf-life | Long shelf life when stored in a cool, dry place |
| Packaging | Available in retail and bulk packaging options for commercial buyers |
| Attributes | Description |
|---|---|
| Primary Ingredients | Lentil flours, rice flour, potato, finger millet, spices |
| Physical Form | Dried, thin circular discs |
| Storage Conditions | Store in a cool, dry environment to maintain crispness |
| Shelf Life | Typically 6-12 months depending on packaging |
| Preparation Required | Roasting, frying, or dry toasting before consumption |
| Weight Options | Varies from small retail packs (50g) to bulk commercial packs (5kg+) |
| Certifications | Typically FSSAI certified depending on manufacturer |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
This papad range includes flours such as urad dal, moong dal, chana dal, rice, sabudana, potato, and ragi (finger millet), providing various textures and tastes.
Papads can be roasted over an open flame or in a microwave for a low-fat option, deep-fried in oil for a puffier texture, or dry toasted on a pan as a quick preparation method.
Yes, regional styles like Punjabi Masala or Bikaneri papad have distinct spice blends, while Kerala and Madras Appalams carry their unique traditional seasoning typical to their cuisine.
When stored properly in a cool, dry place, these papads retain their quality and crispness for 6 to 12 months depending on the packaging.
Yes, the product is available in various packaging sizes, including bulk options suitable for restaurants, caterers, and wholesale distributors.
Typically, these papads come with FSSAI certification depending on the manufacturer, ensuring they meet Indian food safety standards.
Country Of Origin: India
Papad (also known as Papadam or Appalam) is a thin, crisp, disc-shaped food from the Indian subcontinent, typically served as an accompaniment to a meal or as a snack. It's made from various types of flours, seasoned with spices, and then dried and either roasted or fried before serving.
Main Types of Papad (Based on Ingredients):
Urad Dal Papad
Moong Dal Papad
Chana Dal Papad
Rice Papad
Sabudana Papad
Potato Papad
Ragi Papad (Finger Millet Papad)
Types of Papad Based on Region or Brand Style:
Punjabi Masala Papad
Bikaneri Papad
Kerala Appalam
Madras Appalam
Sindhi Papad
Cooking Methods:
Roasted: Low-fat option; roasted over an open flame or in a microwave.
Fried: Deep-fried in oil; puffier and more indulgent.
Dry Toasted: Using a tawa or dry pan.
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Mumbai Suburban
Manufacturer, Distributor, Exporter, Wholesaler, Startup
GST- 27axepp5447p2zo
