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Arisi Appalam Recipe – Kallidaikurichi

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Arisi-Appalam

Preparing Arisi Appalam at home was my dream I should say!!! Kallidaikurichi is the major manufacturer of Appalam making in Tamil Nadu. Kallidaikurichi appalams known for it’s taste and quality are always made with pirandai juice, which gives an unique wonderful taste.Do you believe if I say that I have made this appalam inside the house ??? This is very quick and easy process which can be made within 2 days!!! Simply follow the recipe from here , have gain some tips from my mom .I would say this is a fool proof recipe, even who doesn’t have the experience of making any papad or vadagams they can also try this recipe. Thanks to Ms.Jaishree Iyer for sharing this recipe.

Rice-Papad

Rice appalam and ulundu appalam should be there in my grocery list if I travel to India. In Thanjavur next to my mom’s house, people will make appalam at home. Many times I will sit and watch them “how they are making the popadams” .How much thin we are making the appalam that much crisp we will get. I should say thanks to my helper because she did the rolling partSmile very patiently.Last year I asked amma for the recipe she told “you need kal Ural for pounding the dough into soft “ so didn’t make. For this recipe, you no need any tools like kal ural or processor we can make it on our hands, interesting is it???
One more secret ingredient behind the delicious taste of the rice appalam is “ Pirandai “ I was searching long for the appalam recipe which uses prirandai because traditional appalams made with pirandai juice, it will be very good and it prevents stomach disorders. Usually, people make pirandai thogaiyal, pirandai chutney and pirandai podi, etc… but if we add pirandai in vathal and papad , kids love it and they will have the papad as snacks also. I bought the pirandai in Mustafa supermarket in Singapore.Now am off to the recipe…

Arisi Appalam Recipe – Kallidaikurichi Special Rice Appalam
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Author : Premalatha Aravindhan Category : Condiments Recipes ,side dish Recipes
Cuisine : South Indian Preparation time: 1-2hrs Processing time: 2 days yields: 20-25 appalams
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Ingredients:

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

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

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  • 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.

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  • 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.

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  • 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.

Puli

  • 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.

appalam1

  • 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.

The above step by step procedure of how to make arisi appalam at home will help you to make it successfully at home.

If you watch this Arisi Appalam video, am sure you will stop buying it from stores

We can have this rice appalam with any variety rice and I love to have with Arisi Uppma, nice combo is it??? but aishu’s choice would be Paruppu sadam, which is your favourite combo do drop a comment here 🙂
Arisi-Appalam
Have a blessed day!!!

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Comments

  6. Hi there, You’ve done an excellent job. I will definitely digg it and personally recommend to my friends. I am confident they will be benefited from this site.

    Reply

  8. Beautiful attempt Prema. In laws owned a business in vellore and we were supplying Kallidaikurichi Appalams .. We now only source for our needs. Super Ma.

    Reply

  10. Excellent job Prema.
    I’am going to try that.
    Please post ulundhu appalam recipe if you have.

    Reply

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Prema's Culinary is all about Indian veg recipes. We provide you with short videos and step by step photo recipes straight from our kitchen. Learn interesting recipes and share your feedback with us. Contact us: cpremas79@gmail.com

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