Appalam
The Tamil Brahmin pappad — thin, brittle urad dal wafers either roasted directly over an open flame until they blister and char in spots, or deep-fried in oil until they expand and become golden. The roasted version (which Brahmin households prefer as it uses no oil) has a nutty, smoky, complex flavour; the fried version is uniformly crisp and paler. No meal on the Tamil Brahmin banana leaf is considered complete without appalam; it provides the dry, crunchy textural contrast to the liquid-rich curries and rice. The appalam is the first thing placed on the leaf and the last thing removed; it serves as both an appetiser and a palate cleanser. Specialist appalam makers from Papad Brahmin communities supply the restaurant and household trade.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | urad dal flour |
| 1 cup | rice flour |
| 1 teaspoon | salt |
| 1 teaspoon | asafoetida |
| 1 teaspoon | black sesame seeds |
| 1 cup | water |
| as needed | oil for deep frying |
Instructions
- 1 In a mixing bowl, combine urad dal flour, rice flour, salt, asafoetida, and black sesame seeds.
- 2 Gradually add water to the dry ingredients, mixing well to form a smooth and stiff dough.
- 3 Divide the dough into small lemon-sized balls.
- 4 On a clean, flat surface, place a plastic sheet and lightly grease it with oil.
- 5 Place a dough ball on the sheet and cover it with another greased plastic sheet.
- 6 Using a rolling pin, gently roll out the dough ball into a thin disc.
- 7 Repeat the process for the remaining dough balls.
- 8 Heat oil in a deep frying pan over medium heat.
- 9 Once the oil is hot, carefully slide in the rolled appalam and fry until it puffs up and turns golden brown.
- 10 Remove from the oil and drain on paper towels.
- 11 Serve the appalam warm as a crispy side dish.
Tips
Ensure the oil is hot enough before frying to get a crispy texture.