Biyyam Pindi Vadiyalu (Rice Papad) - Home made

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  • Regular price Rs. 175.00


 

Product information

This rice papad is very popular since it is made of pure rice and sago. The finest chefs carefully cook these Indian specialties to a crisp, golden brown with a tinge of cumin seeds. These are great for everyone: non-allergic, non-spicy, and ready to serve with your favorite meal or enjoyed as a snack anytime. Our hygienically-made recipe is designed to be an accompaniment to your meal with sambar or rasam.

Product description

Godavari Vantillu is always on the lookout for ways to make you happy - small ways, big ways. But always in simple ways. And this time, we at Vantillu think we have hit on something that has folks escaping the ordinary and diving into a whole new world of Andhra’s Rice Papad, also known locally as Biyyam Pindi Vadiyalu. Its authenticity is as addictive as its taste. Made from fresh ingredients and specially handcrafted by our chefs, Chawal Papad will be a treat for your taste buds!

These Chawal or Rice Papads are available in various quantities of 250 gms, 500 gms, and 1 kg.

Ingredients

Rice flour

Sago

Cumin

Salt

Nutritional Facts

Nutritional component

Amount per 100g

Protein

4 g

Energy

201 Kcal

Fat

0.5 g

Total carbohydrates

44 g

Cholesterol

0mg

Trans fat

0g

           

Health benefits

Biyyam Pindi Vadiyalu are crunchy snacks which a tasty alternative to potato chips, rice crackers, and other grain-based, gluten-free snacks. Rice and Sago fryums have almost pure carbs and are low in most nutrients. Rice papad is a rich source of resistant starch, which is supposed to promote healthy digestion and has linked to many benefits, including improving risk factors for heart disease and enhancing exercise performance.

Product storage

Rice papads must be stored in a sealed container directly after unpacking. Saggubiyyam vadiyalu are best before 6 months from the opening date or date of manufacture.


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RR
08/09/2022
Rajashekar R.
India India

A perfect combination for Saturday's veg meal

Its been more than 3 decades we used to have these crispy rice fryums on every Saturday with pappu and sambar. Thanks Godavari Vantillu for bringing such a valuable product online