A good papad or appalam fries quickly, puffs evenly and stays crisp. A poor one fries hard, soaks up oil or tastes stale.
Read the ingredients
Appalam and many papads are made from urad dal. Granvia Premium Appalam Papad is made with pure urad dal, hand crafted and sun dried. Fryums are usually made from starch and flours and shaped to puff when fried.
Check before frying
- Fully dry and firm. Bend a papad gently: it should feel stiff, not leathery or damp.
- Even colour, with no dark patches or white spots of mould.
- No broken pieces or crumbs at the bottom of the pack.
- A clean, mild smell, not sour or musty.
Check after frying
- It puffs within a few seconds in hot oil.
- It expands evenly without hard, unpuffed patches.
- It drains well and is not greasy.
- It stays crisp after cooling.
Storage
Papad, appalam and fryums absorb moisture from the air. Keep them in an airtight container away from the stove and the sink, and close the pack tightly after each use.
Quick answers
- Why does my papad not puff?
- Either the oil is not hot enough or the papad has absorbed moisture. Store it airtight and fry in properly hot oil.
- What is appalam made from?
- Appalam is traditionally made from urad dal. Granvia Premium Appalam Papad is made with pure urad dal.