Homemade Appalam: A Traditional Indian Snack Recipe

Ingredients

  • 1 cup Urad dal
  • 1 teaspoon Salt
  • 1/4 teaspoon Asafoetida (Hing)
  • 1 teaspoon Black Pepper, coarsely crushed
  • 1/2 cup Water
  • Oil, for deep frying

Steps and instructions

  1. Wash the urad dal thoroughly and soak it in water for at least 2 hours.
  2. After soaking, drain the water completely and grind the dal to a fine paste using a mixer grinder.
  3. Add salt, asafoetida, and coarsely crushed black pepper to the paste. Mix well.
  4. Add water little by little to the paste to make a dough. The dough should be firm and smooth.
  5. Divide the dough into small balls and flatten them using a rolling pin on a flat surface to form thin discs.
  6. Spread the rolled discs on a clean cloth and let them dry under the sun for a day or two until they become hard.
  7. Heat oil in a deep frying pan.
  8. Fry the dried appalams one by one in the hot oil. Press them with a spoon while frying so that they puff up.
  9. Remove from oil once they turn golden brown and drain them on an absorbent paper.
  10. Appalam is ready to be served. Enjoy it with a meal or as a snack.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients and make the dough.
  • Mixer Grinder - A kitchen appliance used to grind the soaked urad dal into a fine paste.
  • Rolling Pin - A long cylindrical tool used to flatten the dough into thin discs.
  • Clean Cloth - A cloth to spread the rolled discs for drying under the sun.
  • Deep Frying Pan - A pan with high sides for deep frying the appalams.
  • Spoon - A utensil used for pressing the appalams while frying and for removing them from the oil.
  • Absorbent Paper - Paper towels or kitchen towels to drain the fried appalams and remove excess oil.
  • Sunlight - Natural sunlight to dry the rolled discs and make them hard.

Recipe variations

  • Using whole wheat flour instead of urad dal for a healthier alternative
  • Adding spices like cumin, coriander, or turmeric powder to the dough for added flavor
  • Adding finely chopped onions, green chilies, or grated ginger to the dough for a savory twist
  • Using a gluten-free flour like rice flour or chickpea flour for those with gluten intolerance
  • Experimenting with different herbs and seasonings like dried fenugreek leaves or curry leaves
  • Making mini-sized appalams for bite-sized snacks
  • Adding grated cheese or paneer to the dough for a cheesy variation
  • Adding finely chopped vegetables like carrots, spinach, or beetroot to the dough for a colorful and nutritious option
  • Making spicy appalams by adding chili powder, paprika, or crushed red pepper flakes to the dough
  • Replacing deep frying with baking the appalams in the oven for a healthier cooking method

Recipe overview

Appalam is a crispy, delicious snack that is a staple in many South Indian homes. It is often served along with meals or enjoyed as a snack on its own. This traditional Indian dish is made from urad dal, a type of lentil, and is flavored with salt, asafoetida, and coarsely crushed black pepper. The process of making Appalam involves soaking and grinding the dal, mixing in the spices, shaping the dough into thin discs, and then drying them in the sun before deep frying to perfection. The result is a light and crispy snack that is full of flavor. This Appalam recipe will guide you through every step of the process, from preparing the dough to frying the discs, to ensure you can create this delightful dish in your own kitchen.

Common questions

  1. How long do I need to soak the urad dal? - Soak the urad dal for at least 2 hours.
  2. Can I use any other dal instead of urad dal? - No, Appalam traditionally requires urad dal for its preparation.
  3. How thin should I roll the discs? - Roll the discs as thin as possible, as they will become crispy when dried and fried.
  4. Do I need to dry the rolled discs under the sun? - Yes, drying the rolled discs under the sun for a day or two is important to make them hard and ready for frying.
  5. Can I bake the appalams instead of frying them? - Appalams are traditionally deep-fried, but if you prefer a healthier option, you can try baking them at a low temperature until they become crispy.
  6. How do I know when the appalams are done frying? - The appalams should turn golden brown in color when they are fully cooked.

Serving dishes and utensils

  • Mixing Bowl - A bowl to mix the ingredients and make the dough.
  • Mixer Grinder - Used to grind the soaked urad dal into a fine paste.
  • Rolling Pin - Used to flatten the dough into thin discs.
  • Clean Cloth - To spread the rolled discs and let them dry under the sun.
  • Deep Frying Pan - Used to heat oil and fry the appalams.
  • Spoon - Used to press the appalams while frying and remove them from the oil.
  • Absorbent Paper - To drain the fried appalams and remove excess oil.

Origin stories

Appalam, also known as Papad in Northern India, has a rich history traced back to the ancient kitchens of India. While they are enjoyed as a snack or a meal accompaniment today, legend has it that these thin, crispy discs were first used by travelers and soldiers as a reliable source of food that could be easily carried and required no cooking. Just a little sun dried them up, making them suitable for long journeys. They were then deep fried or roasted over a campfire to provide a quick, nutritious meal. What's fascinating is that each region in India has its proprietary version of it, with variations in size, flavor, and ingredients, making it a truly versatile and integral part of Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.