Annam Plain Madras Pappadums are traditional South Indian-style thin wafers that crisp up into light, delicate discs when cooked. They offer a clean, mildly savory base that complements curries, rice dishes and chutneys or serves as a crunchy snack on their own. The plain Madras variety is versatile and neutral in flavour, making it ideal for dipping, breaking into chaats or using as an edible scoop for salads and dips. When cooked they puff into airy, brittle rounds with a satisfying snap and a light, toasted aroma.

Cook these pappadums by deep-frying, roasting or microwaving according to your preference. To deep-fry, heat oil until shimmering and fry each pappadum briefly until it puffs and turns lightly golden, then drain on paper towel. To roast, hold the pappadum with tongs over a medium-high gas flame or on a hot griddle, turning continuously until it puffs and shows light brown spots, watching closely to avoid burning. To microwave, place a pappadum on a microwave-safe plate and cook on high in short bursts until puffed, adjusting time to your wattage. Serve immediately for best crispness and store any unused pappadums in a cool, dry place in an airtight container to protect them from moisture.