Annam Sago Papadam is a traditional South Indian crisp made primarily from sago (tapioca) starch and light seasoning, formed into thin, round discs that deliver a delicate, airy crunch. These papadams are crafted to retain the characteristic snap and neutral taste of sago, making them an ideal accompaniment to rice, curries, chutneys or as a quick, satisfying snack. The neutral flavor pairs well with spicy and tangy condiments, and their thin, even texture puffs uniformly when cooked, offering a light, crisp bite that complements a wide range of meals.

How to use: To roast, hold the papadam with kitchen tongs over a gas flame or on a hot tava/skillet and rotate quickly until it puffs and develops light brown spots, taking care not to burn it. To deep-fry, heat oil until hot (about 180°C/350°F) and fry each papadam for a few seconds until it puffs and turns crisp, then drain on paper towels. For a quick microwave method, place a papadam on a microwave-safe plate and cook on high for 30–60 seconds, adjusting time based on your microwave’s power. You can also bake in a preheated oven at 200°C (about 400°F) for 2–4 minutes, watching closely until crisp. Store unused papadams in a cool, dry place and keep them sealed in an airtight container after opening.