A factual look at what papad, kurdai and mirgunda are made from, how preparation method changes the nutrition profile, and how long sun-dried product actually lasts.
Across R.A.M. Papad's range, the base ingredient varies by category and SKU. Papad includes rice/poha-based varieties, sago (sabudana) with potato, finger millet (nachani/ragi), plus flavour-infused rice papad (spinach, tomato, beetroot, red chilli). Mirgunda covers similar rice, sago-potato, ragi and palak bases in a smaller rounded shape. Kurdai is available in rice, wheat (gahu), semolina (rava) and ragi variants. Fryums & Snacks cover sago-potato sticks and the tamarind-based Alibag speciality, Emali/Chinchgola. See the full papad range and kurdai range for the complete SKU list per base ingredient.
Papad, kurdai and mirgunda are supplied dry and are almost always prepared just before eating — either deep-fried in oil or dry-roasted over a flame, on a hot pan (tawa), or in a microwave. This preparation step matters more than the raw ingredient list for anyone thinking about the final nutrition profile: deep-frying adds oil, which increases the fat and calorie content of the finished snack. Dry-roasting uses little to no added oil, so the roasted result stays closer to the dried product's original, largely fat-free composition. Neither method changes the base ingredients — it only changes how much additional fat is introduced during cooking.
Rice and finger millet (nachani/ragi) are both naturally gluten-free grains. That means papad made purely from a rice or ragi base — such as R.A.M. Papad's Plain Rice Papad, Poha Papad or Nachani/Ragi Papad — is gluten-free by ingredient. This is not the case across the whole range: wheat-based products, such as Gahu (Wheat) Kurdai, do contain gluten. Buyers or retailers marketing any SKU as gluten-free should confirm the exact ingredient list for that specific product, since flavour additions and shared production lines can matter for strict dietary claims.
R.A.M. Papad's sun-dried products carry a shelf life of 9 to 18 months, depending on the specific product and packaging used. Traditional sun-drying reduces moisture content gradually and thoroughly, and low moisture is the main factor that keeps a dried snack shelf-stable — less moisture means less opportunity for mould and microbial growth during storage. Packaging then protects that dried state: moisture-proof, food-grade packaging prevents the product from re-absorbing humidity in transit or on a shelf, which is why export-grade packaging typically sits at the top of the 9-18 month range. See the full sun-drying process explained for more on how this step works.
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