Arisi Appalam Recipe – Kallidaikurichi

• 2 cup Rice flour and 2 tbsp for dusting
• 1/2 cup Sabudhana(sago)
• 2 Green Chillies
• a small piece of Pirandai
• 1/4 tsp Asafoetida
• 1 and /12 tsp Lemon juice
• 2 – 3 tbsp Coconut Oil
• 1 cup hot water for soaking sago + 1/3 cup water for grinding chillies
• 1 and 1/2 tsp salt

Method:

• Soak sabudhana(sago) in hot water for 10 to 15 mins and then grind it into a fine paste ,keep aside.

• Grind the pirandai and green chilies with a little water, make ready.

• In mixing bowl add in the grinded pirandai and chilies paste, rice flour, sago paste and mix well. I didn’t add water because the consistency was good enough to make.

• Transfer it to an idly plate and steam it for 5 mins time. Once the dough cools down, take out the dough in the same mixing bowl add lime juice, hing  and little water again start kneading it. If you have processor you can knead it in that otherwise use hand to pound. This stage is very important you should knead the dough till you get the soft peal able dough.Add oil and knead again.

• Make small balls and roll it using the rolling pins, dust with rice flour if needed. Spread a cloth on the table or you can sit comfortably in a place under the fan and start arranging it in a cloth.

• Make as much as thin if possible. No need to dry it in the hot sun you can make it inside the house itself. In few hours, it will start dring and the corners with start shrink. This stage you just flip the other side so that it will shrink too much and become flat after drying.

• Let it dry for next day also. If you are keeping it for long then keep it in sunlight for a day otherwise you can start using it once dried. Keep it in zip lock cover or in a container. Heat oil and fry it whenever required.

My notes:

• Using pirandai in appalams gives a nice texture to it also it prevents the stomach upset since we are frying them in oil. If you don’t have pirandai still you can make but the appalam  texture and taste will not be same.
• Pounding the dough is very important otherwise you will not get soft pealable dough. If you find it difficult if you have mixer or processor use it for pounding.
• Make the appalam thin as much as possible so that we will get thin crispy and puffy appalam.
• This is the important tip that amma advised me, flip the appalam immediately once the edges started shrinking so that we will get the flat perfect appalam.