They say the trick to achieving the perfect appalam lies in the hands of the maker. The process is referred to as appalam ‘iduradhu’ — a Tamil word that doesn’t have an exact English equivalent.

Eighty years. That’s how far back Ma - durai’s tryst with ap - palam making goes. It all began when a cou - ple of families from Thrissur in Kerala migrated to Madurai and decided the climate —with ...

A dozen employees are busy doing several tasks: some cut ropes of dough into one-inch cubes; others roll out the cubes in tiny circles; one person gathers the small circular appalam and presses them ...