Archive | 11:57 pm

Rice Flour Appalu

21 Dec

Biyyam Pindi Appalu.

Rice flour is made into soft dough using jaggery water. The dough is divided into sections and each section is formed into disk. The prepared rice flour disks are deep fried in oil till golden brown in color. Serve rice flour appalu warm or cold.
Makes: around 8 Rice Flour Appalu.


Rice Flour 1 Cup
Wheat Flour 1/4 Cup
Jaggery (grated) 1 1/4 Cup
Green Cardamom Powder a big pinch
Sesame Seeds 1 Tbsp
Oil for Deep Frying

Method of preparation:

Soak jaggery in few tablespoons of water and keep aside.
In a mixing bowl, mix together rice flour, wheat flour, jaggery water, cardamom powder, sesame seeds into soft dough using as little water as possible.
Divide the dough into sections with each section the size of lemon.
Form soft ball out of each section and press the ball carefully to flatten it into somewhat thick disc.
Use wet fingers if the dough keeps sticking to the palm.
Repeat the same with remaining sections and keep aside.

Heat oil in a deep frying pan on medium low heat.
Slowly drop the rice flour discs into hot oil and fry on both sides until golden brown in color and until cooked.
Remove onto absorbent paper and repeat the same with any remaining rice flour discs.
Store tight in a jar and they stay fresh for couple of weeks.
Serve rice flour appalu warm or cold.
Notes: Make sure not to over fry the rice flour appalu. Don’t increase the heat while frying the appalu.

Suggestions: If appalu is not fried properly, put it back on heat on medium low heat and fry again till done. If the appalu is breaking up once added to the oil, add a tbsp or so of rice flour to the dough to adjust. If the appalu is hard, add a few tablespoons of grated jaggery to the dough to adjust.
Variations: Check other sweets recipes here.
Other Names: Rice Flour Appalu.