తక్కువ టైం లో త్వరగా చేసే బెల్లం అప్పాలు టేస్ట్ సూపర్ గా ఉంటాయి - Prasadam Recipe -Appalu

Appalu (also called Appam in some regions) is a traditional Indian sweet dish, especially popular in South India, made during festivals or special occasions. The dish varies slightly by region, but typically involves deep-fried rice flour discs sweetened with jaggery.

Here's a simple Appalu preparation description:

🟡 Ingredients:

Wheat flour - 1 Cup

Suji - 1/2 Cup

Rice flour – 1/2 cup

Jaggery – 1 1/4 cup (adjust to taste)

Water – 1 cup (for melting jaggery)

Cardamom powder – 1/2 tsp

Ghee – 3 tsp (optional, for extra flavor)

Oil – for deep frying

🟣 Preparation Steps:

Melt the jaggery:
In a pan, add jaggery and water. Heat gently until the jaggery dissolves completely. Strain to remove any impurities.

Prepare the dough:
Return the strained jaggery syrup to the stove and bring it to a boil. Lower the heat and gradually add rice flour, wheat flour, suji, and cardamom powder while stirring continuously to avoid lumps.

Add flavorings:
Add ghee. Mix well until the mixture comes together as a soft dough. Remove from heat and let it cool slightly.

Shape the appalu:
Grease your hands with oil. Take small portions of the dough and flatten them into small discs (about the size of your palm).

Deep fry:
Heat oil in a deep pan. Once hot, carefully slide in the shaped appalu and fry on medium heat until golden brown on both sides.

Drain and cool:
Remove and drain on paper towels. Let them cool before serving. They will become slightly firm as they cool.

🟢 Tips:

Make sure the oil is not too hot; otherwise, the appalu may brown too quickly on the outside and remain raw inside.

You can also add a pinch of dry ginger powder (sonth) for extra flavor.

Store in an airtight container once cooled; they stay good for a few days.