Ribbon Vadam, also known as Ribbon Pakoda or Zar Zor Pakoda, is a traditional South Indian snack that is crunchy, savory, and shaped in long, ribbon-like strips. It is a popular deep-fried snack, especially made during festivals like Diwali and Navratri or special occasions.

Omapodi Vadam, also known as Ajwain Sev or Omapodi, is a popular South Indian snack that is crispy, savory, and infused with the distinct flavor of ajwain (carom seeds). This crunchy snack is made from rice flour and gram flour (besan), seasoned with ajwain and deep-fried into thin, crunchy strands. It’s a beloved snack during festivals like Diwali, Navratri, and other celebrations, and is often enjoyed with tea or as a light snack.

Neetu Vadam, also known as Neer Vadam or Nittu Vadam, is a type of traditional South Indian snack that is often made during festivals and special occasions. Unlike many other deep-fried vadams, Neetu Vadam is a steamed or sun-dried snack, giving it a lighter, crisp texture. It’s made primarily from rice flour, and sometimes with a combination of urad dal flour or gram flour (besan), and is flavored with simple spices and ingredients. It is very popular in Tamil Nadu and Kerala, often enjoyed as a crunchy accompaniment to meals or as a standalone snack.

Javarisi Vadam, also known as Sago Vadam or Sabudana Vadam, is a traditional South Indian snack made primarily from sago pearls (javarisi), which are the starchy pearls derived from the tapioca plant. This vadam is loved for its crispiness and light texture, and is typically prepared during festivals and special occasions.

Tomato Appalam (also known as Tomato Papad) is a variation of the traditional Appalam (Papad) made with a tomato-based dough. It is a crispy, thin, and savory snack typically served as an accompaniment to meals, especially in South Indian cuisine. Unlike the usual appalams made from urad dal flour or rice flour, Tomato Appalam uses tomato puree, spices, and flour to create a unique, flavorful, and tangy twist on the classic snack.

Ragi Appalam, also known as Ragi Papad, is a healthy, crunchy, and nutritious variation of the traditional South Indian appalam (papad). Instead of the usual rice flour or urad dal flour, ragi flour (finger millet flour) is used as the base ingredient, giving it a unique, earthy flavor and a darker color. Ragi is a highly nutritious grain rich in fiber, calcium, and iron, making Ragi Appalam a wholesome snack option, as well as a great accompaniment to a meal.

Arisi Appalam, also known as Rice Papad or Rice Appalam, is a traditional, crispy, and thin snack that is a staple in South Indian cuisine. Made primarily from rice flour, it is one of the most common varieties of papad (appalam) found in Indian households. Arisi Appalam is often enjoyed as an accompaniment to rice-based dishes such as sambar, rasam, curd rice, or vegetable rice, and is also served as a crunchy snack with chutneys or pickles.

Ulundhu Appalam (also known as Urad Dal Appalam or Urad Dal Papad) is a traditional South Indian snack made primarily from urad dal flour (black gram flour). It is a popular type of papad (appalam), characterized by its crisp and savory flavor with a subtle earthy taste from the urad dal. Ulundhu Appalam is typically served as an accompaniment to meals like sambar, rasam, curd rice, or vegetable rice, and is also enjoyed on its own as a crunchy snack, often with chutneys or pickles.

“Elavadam Appalam” is a popular South Indian snack, particularly associated with Tamil Nadu. It is a type of papad (thin, crispy disc-shaped food) made using a dough primarily consisting of urad dal (black gram) flour, along with spices and sometimes rice flour for added crispiness.