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Appalu

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Appalu Recipe, How To Make Appalu Recipe

Karam appalu or vada appalu which we make with many variations by adding chana dal, sesame seeds, peanuts, butter, rice.

Number of desserts and savories are made of rice flour, adding other spices to serve the guests and relative in the festival time. These delicious recipes would remain for about a week to ten days.

 

One particular common tasty dish is the Chekkalu or Rice cracker. Rice crackers can be made in a number of sizes and shapes. These chekkalu are called in different ways in different states of south India like Thattai, Nippattu... Read More..

About Recipe

How to make APPALU

(34 ratings)
19 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
APPALU
Author : Vahchef
Main Ingredient : Rice flour
Servings : 4 persons
Published date : December 31, 2018


Ingredients used in APPALU
• Chana dal - 1-2 tablespoons.
• Ground nuts(crushed) - 1-2 tablespoons.
• Sesame seeds - 1 tablespoon.
• Curry leaves(finely chopped) - 1 tablespoon.
• Red chili powder - 1 tea spoon.
• Salt - to taste.
• Butter - 1 tea spoon.
• Oil - to fry.
• Turmeric powder - 1 pinch.
• Rice flour - 250 grams.
Method:
  • Boil some water in a pan and add soaked chana dal, crushed ground nuts, sesame seeds, curry leaves, red chili powder, salt, butter, turmeric powder and mix nicely.
  • To it add rice flour and mix nicely, transfer into another bowl and mix like by adding warm water to make a hard dough.
  • Divide the dough into small portion and press it with hand on the oil applied polythene sheet.
  • In the center make a small hole and deep fry in hot oil, later transfer into paper towel.

Now the crispy appalu are ready to serve.






Cooking with images





Articles


Number of desserts and savories are made of rice flour, adding other spices to serve the guests and relative in the festival time. These delicious recipes would remain for about a week to ten days.

 

One particular common tasty dish is the Chekkalu or Rice cracker. Rice crackers can be made in a number of sizes and shapes. These chekkalu are called in different ways in different states of south India like Thattai, Nippattu, Ribbon Murukku, Pappu Chekkalu and so on, however the primary ingredients stay the same. The majority of these are prepared throughout the Diwali, Krishna Jayanti and Sankranti celebrations.

 

These rice crackers are the cooking secrets and techniques which are carried on since years till nowadays. Chekkalu like the majority of first-time anxious chefs attempting to prepare traditional food. It is not simple and easy, particular food preparation does might need some expertise prior to being perfected. It's a fantastic snack be it festive season or not. They're usually made out of channa dal and rice flour and tastes fabulous.

 

These crispy chekkalu works well together with evening tea. They may also be used as munchies while you're watching tv and also as a snack in your child’s snack box.

 

There are numerous versions to make the Chekkalu. They're crunchy delicious appetizer best to be offered with hot tea or have while on a trip or entertaining guests. It is an all-time popular snack as well as a total yum. They are one of the extremely addictive snacks when barely anyone can give up eating. Do prepare and store them for your kids and friends for any ongoing festivals!

 

Preparation Method:

 

 Blend the rice flour and salt as the dry mixture. Grind ginger, curry leavesgreen chilies in to a fine paste. Combine this paste with the rice flour together with Channa dal. Add butter to the mixture as a binding agent.

 

And then add little water and knead to make good dough. Avoid resting the dough for a longer period as it provides more color to them. Make little balls from it much like a dumpling. Have a plastic sheet rest the dumpling upon it, cover it with the other side of the plastic sheet and press it with the hand.

 

Keep in mind the dough kneaded is proper only when it form unequal sides when pressed on the sheet. Heat oil in a deep fry pan and fry the Chekkalu gradually. Cook it on medium fire. Cool fully prior to keeping in an airtight metallic container.

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Comments & Reviews

 

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Recent comments

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geetha u.r. Posted on Wed Jul 22 2015

Hi i tried this  but when i put in oil it breaking , can you tell me what mistake i did....?

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RAjeSh billakanti Posted on Tue Aug 18 2015

i tried it but after cooling it turned soft, and while preparing its breaking :(?

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Bagyalakshmi Ramakrishnan Posted on Tue Aug 18 2015

Hi, u are saying add cold water later and but you are pouring warm water. Whether we have to add cold water or warm water?

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Vijaya Bhat Posted on Tue Sep 15 2015

Hi Sanjay and Ragini I follow ur videos and tried lot of your recipes........just want say thanks for showing us lot recipes in simple way.....?

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Nirzari Mehta Posted on Sat Sep 19 2015

dear ragini,peanut ke chilke without roasting kaise nikal sakenge?ya chilke ke sath hi kut lena hai?pl. guide?

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Nirzari Mehta Posted on Sun Sep 20 2015

dear ragini,how can we remove skin of peanut without roasting??

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Pappu Ramya Posted on Thu Nov 05 2015

Haii Mrs vahchef I have tried these recipie but it was not crispy but tastes good please tell me what mistake I made?

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Pappu Ramya Posted on Fri Nov 06 2015

Tqqq Mrs vahchef?

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Pappu Ramya Posted on Fri Nov 06 2015

Tqqq Mrs vahchef?

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S SUBESH Posted on Wed Nov 11 2015

hi l am priya I like ur cooking recipes they are awesome?

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Amita Mathur Posted on Fri Dec 04 2015

Hi.. today I tried this recipe n it's so yummy.. Thanx for the good recipe?

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srivani nagavelli Posted on Sat Dec 05 2015

Thanks for the recipe. I tried it and it came out very crisp. I used the roti/puri press (used a polythene oil cover in the press) to make the appalu. this was faster than doing them manually. They didnt break and came out round. consumed less oil .

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