We mill Jaya/MTU 1010 in-house because these high-starch varieties provide the structural integrity needed for sun-drying. Fresh milling at our factory ensures a moisture-free, fine powder that results in a lighter, airier expansion when the fryums hit hot oil.
This blend is curated for Fryums to provide a "visual heat." The Warangal Chappatta gives the vadiyalu a brilliant sunset-red glow that doesn't fade under the sun, while the Guntur Sannam ensures the spice lingers without overpowering the delicate rice base.
Whole jeera is added to doughs. When fried, the seeds release a burst of earthy flavor. The Grade-A size ensures the seeds are visible and don't burn black quickly in hot oil.
We use polished white sesame for snacks as they look attractive on darker fried items (like Chekkalu). They toast instantly when the dough hits the hot oil, adding a nutty pop.
