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Posts Tagged ‘Appolu’

Appla Vodo(Pappadavada/Papad Vada).

Ingredients:

Full-size appolu\papad-20(pappadam in Malayalam)(preferably smaller ones),

Raw rice-1 1/2 cups,

chilly powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

jeera powder-1/8 tsp,(optional)

white til-1/2 tsp,(optional)

salt to taste,

oil for frying.

Method:

Dry the papads in the sun for a long time  or prick the papads with a fork in many places so that papads do not get puffed, while frying.

Soak the rice for 4 hrs.

Grind it smoothly with chilly powder, turmeric powder and hing.

Add salt, jeera powder, hing  and til.

Make the batter little watery, so that, a thin outer coating can be had to ensure that the papads can be fried quickily.

Heat oil in a pan and fry the papads, one by one, after dipping in the batter.

Roll over and fry both the sides.

When cool, store in an airtight container.

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Kallya  Appolu(Blackgram Dal Papad)

Papad is usually made with white blackgram flour(ie without its black skin). But a Konkani speciality is to use blackgram without removing the skin. Kallen means skin in konkani.   The process of preparation of papad is the same as that for white papad. As this type of flour is not readily available in the markets, get it done from the flour mill.

Kallya Appolu

Ingredients:

black urid dal f-2 cups,

papad khaar water-required quantity(see papad khaar water in the konkani recipe list),

jeera-1 tsp,

pepper-1 tsp,(crushed)

coconut oil-little.

Method:
Add just enough Khaar solution to the flour and knead it to make a tough dough.
Apply a little oil and  hammer it with a heavy stone or a heavy iron rod to make it soft.
Repeat it 3 to 4 times, applying oil each time.
Then roll the dough to about 3/4″ dia. cylindrical shape.
Cut the roll into small pieces.
Roll each piece to very thin round shape.
Dry them under the Sun to a mellowed texture(drying should not be overdone to make the papad bone-dry).
NOTE:
The quality of papad is maintained for a month, if it is stored in a freezer and to be used occasionally.

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MIRYAKAANA  APPOLU(PEPPER PAPAD)

Ingredients:

urid flour-2 cups,

pepper-1tsp,

jeera-1tsp,

coconut oil to help kneading and

khar solution.

Method:

Crush pepper and jeera.

Add them along with khar solution to the flour and knead to form a tough dough.

Apply oil and hammer it to make a soft dough. This process can be repeated 3 to 4 times.

Roll the dough to long cylindrical shape and cut into small pieces.

Roll each piece to a thin round shape of puri size.

Dry them under the sun. Ensure that it is not overdone.

NOTE:-1

Pack well and keep inside the freezer to maintain the quality.

NOTE:-2

Jeera and pepper can be added separately also as per choice.

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DHOVO APPOLU(PLAIN PAPAD)

DHOVO  APPOLU(PLAIN PAPAD)

Ingredients:
urid flour-2cups,
papad khaar solution(Click on category ‘Papad Khaar Solution’ for details)   and
coconut oil(for making the dough soft).

WHITE PAPAD

Method:
Add just enough Khaar solution to the flour and knead it to make a tough dough.
Apply a little oil and  hammer it with a heavy stone or a heavy iron rod to make it soft.
Repeat it 3 to 4 times after applying oil.
Then roll the dough to about 3/4″ dia. cylindrical shape, cut the roll into small pieces.
Roll each piece very thin to round shape.
Dry them under the Sun to a mellowed texture(Drying should not be overdone to make the papad bone-dry).
NOTE:
The quality of papad is maintained for a month, if it is stored in a freezer and used occasionally.

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