Rice Flour Appalam

Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram, rice, or potato. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper. Sometimes, baking soda or slaked lime is also added. The dough is shaped into thin, round flatbread and then dried (in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, depending on the desired texture.

Following ingredients are required for making Rice Flour Appalam :

• Appalam can be prepared from different ingredients and methods.The most popular recipe uses flour ground from hulled split black gram mixed with black pepper, salt, and a small amount of vegetable oil and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption. It may also contain rice, Jackfruit, Sabudana, etc., as main ingredients. Cracked black pepper, red chili powder, Asafoetida, or cumin or sesame seeds are often used as flavoring agents. Papad or Happala is also made from
  Rice flakes, Ragi and Horse Gram also.

Smear gingelly oil on big Bengal gram. Dry it in the sun and machine grind it to break it into pieces. Again dry it, remove the black skin and grind it to a fine powder. Some people will soak the black gram, remove the skin, dry it and then powder the dal into flour. This will lessen the taste of the dal.

Rice flour – ½ padi

Pure water – 3/8 padi

Salt – 5/8 padi

Black gram flour/urad dal flour- ¼ padi

Cardamom powder – ¼ palam

Lemons – 3

Asafetida – 1/8-rupee coin size

• Take one padi rice and clean it well. Wash it with water and drain it. Dry it in the shade in a white cloth. When the rice is dry, grind it to a flour. Take out ½ padi flour out of the rice.
• Boil one padi water in a wide mouthed vessel, add salt and after some time, add rice flour into it. Stir it well and pour it into a tray. Knead well. Add black gram flour and cardamom powder into it. Squeeze 3 lemons in it. Dissolve asafetida in water and pour it into the flour. Knead again and if the dough is watery, add black gram to it.
• Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the papad will become soft.
• You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the papad machine and make round shaped appalam. Repeat this process for the rest of the papads also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

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