How Our Appalam Is Made

From Seed to Crunch

Every Nanmai Appalam begins its journey in the fields of Tamil Nadu, where we source the finest urad dal from trusted farmers who share our commitment to quality. Here's how your favourite appalam goes from raw ingredient to crispy perfection.

Step 1: Ingredient Selection

We source Grade A urad dal and subject it to rigorous quality checks. Only dal that meets our exacting standards for colour, purity, moisture content, and protein levels makes it into our appalams. We reject anything that doesn't pass inspection.

Step 2: Washing & Soaking

The dal is thoroughly washed multiple times to remove impurities, then soaked for several hours to soften it for grinding. The soaking time is carefully calibrated — too little and the dough is tough, too much and the texture suffers.

Step 3: Stone Grinding

We use traditional stone grinding methods for our base dough. Stone grinding preserves the natural oils and nutrients in the dal that modern steel grinding destroys. The result is a smoother, more flavourful dough.

Step 4: Spice Blending

Our master blender combines the dough with our secret spice blend — a recipe that has been refined over 15 years. The spices are added in a specific sequence and mixed for a precise duration to ensure even distribution.

Step 5: Shaping

The dough is hand-shaped and rolled into thin, uniform discs. The thinness is critical — too thick and the appalam won't fry or roast evenly; too thin and it becomes brittle.

Step 6: Drying

Each appalam is sun-dried on clean trays for the perfect duration. The drying process removes moisture while preserving the structure. Weather conditions are monitored closely during this stage.

Step 7: Quality Inspection & Packaging

Before packaging, every batch is inspected for size, thickness, colour, and aroma. Only appalams that pass this final check are packed in our signature boxes and sealed for freshness.

Our Promise

This entire process is FSSAI certified and conducted in hygienic, food-safe conditions. When you open a packet of Nanmai Appalam, you're experiencing the result of 15+ years of craft and care.