Viji Appalam Papad

Viji Appalam Papad is tucked away on Nethaji Street in Jaihindipuram. Most folks around here know where we are because of the smell of the dough and the papads drying out in the sun. We've been doing this for a long time now. Making appalams is a lot of manual work, honestly. It starts early in the morning when we get the flour and spices mixed just right. There is no secret formula or anything, just doing it the way it’s always been done. The weather matters a lot to us. If it’s raining, everything slows down because drying becomes a real headache. We have a small team of people who have been with us for years. They know the rhythm of the work. Sometimes we run out of space when there's a big batch, so we have to be smart about how we use the room we have on Nethaji Street. It’s a local business through and through. We don't have a fancy website or a marketing person to tell our story. Most of our orders come from people who know us or have been buying from us for a decade or more. It’s hard work on the hands and back, but seeing the finished stacks of papads makes it worth it at the end of the day. We just try to keep things consistent so people know what they're getting when they come by. It’s a simple life and we like it that way.