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.
Salem Sago is the gold standard for fryums due to its high purity and uniform pearl size. It creates the iconic "glass-like" transparency and a superior "melt-in-mouth" texture.
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.
Extracted from our premium Guntur chillies, these seeds are added to the batter to provide occasional bursts of sharp heat and an authentic "homemade" visual appeal to the vadiyalu.
