| 1 | Aloo Papad | Made from mashed potatoes mixed with spices, thin and crispy. | |
| 2 | Arisi Vadam | Made from cooked rice and seasoned with spices before sun-drying. | |
| 3 | Beetroot Vadam | Made with beetroot puree mixed with rice flour and spices, offering a unique color and flavor. | |
| 4 | Chana Dal Papad | Made from chana dal flour, often spiced with a blend of traditional Indian spices. | |
| 5 | Coconut Papad | Made with dried coconut flakes, sweet and savory. | |
| 6 | Ellu Vadam | Made with sesame seeds and rice flour, offering a nutty flavor. | |
| 7 | Garlic Papad | Flavored with garlic, offering a distinctive taste. | |
| 8 | Jackfruit Papad | Made from jackfruit pulp mixed with spices and flour, unique to certain regions in South India. | |
| 9 | Javvarisi Vadam | Similar to sabudana vadam but often mixed with green chilies and other spices before drying. | |
| 10 | Kali Mirch Papad | Spiced with black pepper and other traditional spices, crispy and pungent. | |
| 11 | Karuvadam | Made with a mixture of rice flour and vegetables like carrots, beets, and green chilies, sun-dried. | |
| 12 | Koozh Vadam | Made from fermented rice and urad dal batter, sun-dried and fried; tangy and crispy. | |
| 13 | Kudamilagai Vadam | Made from a mix of rice flour and green chilies, sun-dried; spicy and crunchy. | |
| 14 | Manathakkali Vadam | Made from black nightshade berries (manathakkali), rice flour, and spices. | |
| 15 | Mango Vadam | Made with raw mango puree mixed with rice flour and spices, providing a tangy flavor. | |
| 16 | Masala Papad | Spiced papad with a blend of spices such as red chili, cumin, and black pepper; can be made from various dals. | |
| 17 | Mint Vadam | Made with mint leaves puree mixed with rice flour and spices, offering a refreshing taste. | |
| 18 | Mixed Vegetable Vadam | Made with a blend of vegetable purees (carrot, beetroot, spinach) mixed with rice flour and spices. | |
| 19 | Moong Dal Papad | Made from moong dal flour, lighter and easier to digest, often flavored with cumin and black pepper. | |
| 20 | Nachni Papad | Made from ragi (finger millet) flour, nutritious and slightly nutty in flavor. | |
| 21 | Palak Papad | Made with spinach puree mixed into the dough, providing a green color and unique taste. | |
| 22 | Pepper Papad | Generously spiced with black pepper, providing a strong, spicy flavor. | |
| 23 | Rice Papad | Made from rice flour, usually plain or lightly spiced; popular in South India. | |
| 24 | Rice Vadam | Made from rice flour, typically sun-dried and then fried; popular in South India. | |
| 25 | Sabudana Papad | Made from sago (tapioca pearls), crispy and often enjoyed during fasting periods in India. | |
| 26 | Sabudana Vadam | Made from tapioca pearls, sun-dried, and deep-fried; crunchy and light. | |
| 27 | Spinach Vadam | Made with spinach puree, rice flour, and spices, providing a green color and nutritious value. | |
| 28 | Tomato Vadam | Made with tomato puree, rice flour, and spices, giving a vibrant red color and tangy taste. | |
| 29 | Urad Dal Papad | Made from urad dal flour, commonly spiced with black pepper, asafoetida, and cumin; popular in North India. | |
| 30 | Fryums | Assorted crisp fryums, to enjoy with the meal. | |