• "LIMITED PERIOD — Pack of 2 × 180g at ₹99. Authentic South Indian Madras Appalam, handmade from urad dal, no gluten and no preservatives . Stock up at our best festive price."
• MADRAS APPALAM — THE AUTHENTIC SOUTH INDIAN URAD DAL PAPAD | Known as appalam in Tamil Nadu, pappadam in Kerala, appadam in parts of Karnataka and Andhra Pradesh, and pappadum across the global Indian diaspora — this 180g pack of Ganesh Madras Appalam delivers the authentic South Indian papad experience in a professionally produced, hygiene-sealed format. Each disc is made from urad dal (black gram) flour with asafoetida, salt and sodium bicarbonate — the canonical South Indian appalam recipe that has been consistent for centuries across all regional variations. No artificial colours, no preservatives, naturally no gluten.
• THE AUTHENTIC SOUTH INDIAN APPALAM RECIPE — FOUR INGREDIENTS | Ingredients: Urad Dal Flour, Salt, Asafoetida (Hing) and Sodium Bicarbonate. The asafoetida is the key flavour differentiator — the mild, warm, slightly sulfurous note of hing is what gives South Indian appalam its signature flavour that is distinct from North Indian urad papads. In South Indian cooking, asafoetida (perungayam in Tamil, inguva in Telugu) is used as the primary aromatic in the absence of onion and garlic in many traditional recipes. The hing in this appalam is Iran-sourced — widely acknowledged as the highest quality variety available globally. No MSG, no artificial additives.
• THREE COOKING METHODS FOR PERFECT MADRAS APPALAM | For the most authentic South Indian result, fry in hot refined oil at 175 to 190 degrees Celsius for 2 to 3 seconds until the disc puffs completely and turns pale golden. Remove immediately — over-frying makes appalam bitter. The traditional appalam is meant to be pale, not golden-brown. For roasting: hold over medium flame for 8 to 10 seconds, rotating continuously — this is the method used in most South Indian households during everyday meals (less oil, less effort). For microwaving: brush with oil and cook on full power for 45 seconds. Serve alongside sambar, rasam, curd rice, biryani or any South Indian rice meal.
• THE MOST VERSATILE PAPAD IN SOUTH INDIAN CUISINE | Appalam pairs differently with every South Indian meal. With sambar rice: mild appalam provides crunch without competing with tamarind-tomato intensity. With rasam rice: crispy texture contrasts the thin, watery consistency of rasam. With curd rice (thayir sadam): plain saltiness complements cool tangy curd in a way no other papad achieves. With biryani: crispy counterpoint to moist spiced rice. A flavour-neutral texture vehicle that works with every preparation.
• 2 x 180G PACK — APPROXIMATELY 12 TO 14 PAPADS per pack— 5-MONTH SHELF LIFE | Each pack is hygiene-sealed at the Ganesh Industries facility in Bikaner. Shelf life: 6 months from date of manufacture. Store in a cool, dry place — appalam is thin and moisture-sensitive, so storing in a sealed container after opening is recommended in humid climates. Ships with protective packaging. Naturally gluten-free. No preservatives. 100% vegetarian. Also available in 200g twin-pack (B08CV84GDJ) and premium 200g format (B0GKGGB2XF) for different household requirements.
Ganesh Madras Appalam Papad — 180g, 4-Inch Format Madras appalam is a thin disc made from urad dal (black gram) flour, seasoned with asafoetida and salt, and leavened with sodium bicarbonate. It is known by different names across South India — appalam in Tamil Nadu, pappadam in Kerala, appadam in Karnataka and appalu in Andhra Pradesh. Ingredients Urad Dal Flour, Salt, Asafoetida (Hing), Sodium Bicarbonate. No preservatives. No artificial colours. No artificial flavours. Naturally No gluten. About the Product Asafoetida (hing) is the primary seasoning in this product. It is known as perungayam in Tamil and inguva in Telugu. Asafoetida is used as the base aromatic in many traditional South Indian recipes. How to Cook To fry: heat refined oil to 175 to 1
