Agam Appalam is a traditional South Indian crisp wafer, made following time-honored methods to produce thin, brittle discs that turn light and crunchy when cooked. It is designed to be a versatile accompaniment to meals and snacks, pairing well with rice, sambar, chutneys and salads, or enjoyed on its own as a savory snack. Appalams are generally prepared from legume or rice flours combined with salt and mild seasonings, formed into very thin rounds and dried for shelf stability; for the exact ingredients, nutritional facts and allergen information for Agam Appalam, please refer to the product packaging. When stored unopened in a cool, dry place and kept in an airtight container after opening, Agam Appalam retains its crispness for an extended period.

To use Agam Appalam, cook it directly from dry—do not soak. The most common methods are roasting over a low gas flame while holding the appalam with tongs and rotating it until it puffs and shows light golden spots, or roasting on a hot, dry tawa (griddle), turning and pressing gently with a spatula until crisp. You can also microwave an appalam on a microwave‑safe plate for about 30–60 seconds depending on your oven until it puffs, or deep‑fry briefly in hot oil until it puffs and becomes evenly crisp, then drain on paper towels. Serve immediately for best texture, and always follow any specific cooking and allergen instructions printed on the product label.