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Home based Apalam making process :
Apalam, also known as papadum or papad, is a thin, crispy, and disc-shaped Indian flatbread made from lentil, rice, or potato flour.
It is a popular accompaniment to many Indian meals, and is typically roasted or fried before serving. While there are many different varieties of apalam, the basic process for making them is quite similar.
In this article, we will walk through the steps involved in making apalam from scratch, including the ingredients, equipment, and techniques needed.
Ingredients:
The ingredients needed to make apalam will vary depending on the type of flour being used. Some of the most common ingredients include:
Lentil flour (urad dal flour)
Rice flour
Potato flour
Salt
Cumin seeds
Baking soda
Oil (for frying)
Equipment:
To make apalam, you will need a few basic kitchen tools, including:
Mixing bowl
Rolling pin
Flat surface for rolling (such as a wooden board or marble surface)
Apalam mold (optional)
Non-stick pan or tawa for roasting
Tongs or spatula for flipping
Oven or deep fryer (if frying)
Step-by-Step Instructions:
Step 1: Prepare the Dough
To prepare the dough for apalam, you will need to combine the flour, salt, cumin seeds, and baking soda in a mixing bowl.
Mix the ingredients together, then add enough water to form a smooth and pliable dough. Knead the dough for a few minutes until it is well combined, then cover it with a damp cloth and let it rest for 10-15 minutes.
Step 2: Shape the Apalam
After the dough has rested, it’s time to shape the apalam. To do this, take a small portion of the dough and roll it into a ball.
Place the ball on a flat surface, then use a rolling pin to flatten it into a thin disc shape. You can use a wooden board or marble surface for rolling, and may also use an apalam mold to shape the apalam.
Step 3: Dry the Apalam
Once the apalam is shaped, it needs to be dried before it can be roasted or fried. To dry the apalam, place it on a clean, dry surface and let it sit for at least 30 minutes. This will help the apalam to dry out and become crispy.
Step 4: Roast or Fry the Apalam
After the apalam has dried, it is ready to be roasted or fried. To roast the apalam, heat a non-stick pan or tawa over medium-high heat.
Place the apalam on the pan and cook for 1-2 minutes on each side, or until it turns golden brown and crispy. Use tongs or a spatula to flip the apalam as needed.
If you prefer to fry the apalam, heat oil in a deep fryer or large pot over medium-high heat. Carefully place the apalam in the hot oil and cook for 30-60 seconds on each side, or until it turns golden brown and crispy. Use a slotted spoon or tongs to remove the apalam from the oil and drain it on a paper towel.
Step 5: Serve and Enjoy!
Once the apalam is cooked, it is ready to be served alongside your favorite Indian dishes. Enjoy it as a crunchy, flavorful accompaniment to your meal.
Tips for Success:
Make sure to use enough water when preparing the dough. The dough should be smooth and pliable, but not too sticky.
If using an apalam mold, lightly grease it with oil before shaping the apalam to prevent sticking.
Variety of apalam list?
Apalam is a type of crispy Indian flatbread made from a variety of ingredients such as rice flour, urad dal, sabudana, and potato. Here are some common types of apalam:
Rice Apalam
Urad Dal Apalam
Sabudana (Tapioca) Apalam
Potato Apalam
Pappadum (Papad) Apalam
Sago Apalam
Multigrain Apalam
Garlic Apalam
Pepper Apalam
Jeera (Cumin) Apalam
These are some of the popular varieties of apalam available in India. Each type has a unique taste and texture, and they are often served as an accompaniment to meals or as a snack.
Rice apalam :
Rice apalam is a type of Indian papadum or crispy flatbread made from rice flour. It is a popular snack in South India and is usually served as an accompaniment to meals.
To make rice apalam, rice flour is mixed with water and spices such as cumin, salt, and chili powder.
The mixture is then rolled into thin, circular shapes and sun-dried for a few hours until it becomes crisp. The dried apalam can be stored for several months in an airtight container.
To cook rice apalam, it is typically deep-fried in hot oil until it puffs up and becomes golden brown. Alternatively, it can be roasted over an open flame until it turns crispy.
Rice apalam is often served with rice dishes such as biryani or sambar rice, but it can also be enjoyed as a snack with chutney or pickle. It is a gluten-free and vegan option that can add crunch and flavor to any meal.
Urad Dal Apalam :
Urad Dal Apalam is a popular South Indian snack that is made using urad dal flour, rice flour, salt, and water
. The dough is rolled into thin circles and then sun-dried until they are crisp and can be stored for later use. It is also commonly known as papad or apalam.
Here is a simple recipe to make Urad Dal Apalam at home:
Ingredients:
1 cup urad dal flour
1 cup rice flour
1 tespoon salt
Water as required
Oil for frying
Instructions:
In a large mixing bowl, combine the urad dal flour, rice flour, and salt. Mix well.
Gradually add water to the mixture and knead it into a smooth dough. The dough should not be too soft or too hard.
Divide the dough into small portions and roll them into thin circles. Ensure that the circles are not too thin or too thick.
Place the circles on a clean cloth or plastic sheet and let them dry under the sun for at least 2-3 hours until they are completely dry and crisp.
Heat oil in a pan and fry the dried circles until they are golden brown and crispy.
Serve hot with any chutney or pickle of your choice.
Urad Dal Apalam can also be flavored with various spices like cumin, pepper, and red chili powder, as per your taste preference. It is a perfect snack to munch on during tea-time or as an accompaniment to your meals.
Sabudana (Topioca) apalam :
Sabudana or Tapioca Apalam is a popular Indian snack made using tapioca pearls, rice flour, salt, and water. It is a gluten-free and vegan snack that is enjoyed during fasting days or as a regular snack.
Here is a simple recipe to make Sabudana (Tapioca) Apalam at home:
Ingredients:
1 cup sabudana (tapioca pearls)
1 cup rice flour
1 tsp salt
Water as required
Oil for frying
Instructions:
Soak the sabudana in water for at least 4 hours or overnight until they are soft and fluffy.
Drain the excess water from the sabudana and mash them using a fork or blender to make a smooth paste.
In a large mixing bowl, combine the mashed sabudana paste, rice flour, and salt. Mix well.
Gradually add water to the mixture and knead it into a smooth dough. The dough should not be too soft or too hard.
Divide the dough into small portions and roll them into thin circles. Ensure that the circles are not too thin or too thick.
Place the circles on a clean cloth or plastic sheet and let them dry under the sun for at least 2-3 hours until they are completely dry and crisp.
Heat oil in a pan and fry the dried circles until they are golden brown and crispy.
Serve hot with any chutney or pickle of your choice.
Sabudana (Tapioca) Apalam can also be flavored with various spices like cumin, pepper, and red chili powder, as per your taste preference. It is a perfect snack to munch on during tea-time or as an accompaniment to your meals.
Sago apalam :
Sago apalam (also known as Sabudana apalam or Javvarisi apalam) is a popular South Indian snack made with sago (tapioca pearls) and urad dal (split black gram).
To make sago apalam, sago is soaked in water for a few hours until it becomes soft and then mixed with urad dal paste and spices like red chili powder, cumin powder, and salt.
The mixture is then shaped into small discs and dried in the sun for a few days until it becomes crisp. Once dried, the sago apalam can be deep-fried or roasted and served as a snack or accompaniment to a meal.
Sago apalam is a great snack option for those who are gluten-free as it is made from tapioca pearls instead of wheat flour.
It is also a good source of carbohydrates and can provide a quick energy boost. However, it is important to consume sago apalam in moderation as it is deep-fried and can be high in calories.
Multi grain apalam :
Multi grain apalam is a variation of the traditional South Indian snack made with a combination of different grains and lentils.
It is a healthier alternative to regular apalam as it contains a variety of grains and lentils, which provide a range of nutrients and fiber.
To make multi grain apalam, a combination of grains like rice, wheat, and millets, and lentils like urad dal and chana dal are soaked for a few hours.
The soaked grains and lentils are then ground into a paste, mixed with spices like cumin powder, chili powder, and salt, and shaped into small discs. The discs are then sun-dried for a few days until they become crispy.
The use of a variety of grains and lentils in multi grain apalam makes it a rich source of fiber, protein, vitamins, and minerals.
It is also low in fat and can be a good snack option for those who are trying to maintain a healthy diet. Multi grain apalam can be enjoyed as a snack on its own or can be served as an accompaniment to a meal.
Garlic apalam :
Garlic apalam is a popular variation of the traditional South Indian apalam that is flavored with garlic. Garlic is added to the apalam dough or sprinkled on top of the dough before it is shaped into small discs and sun-dried.
To make garlic apalam, the apalam dough is typically made with rice flour and urad dal flour. Crushed garlic cloves are added to the dough along with spices like cumin powder, chili powder, and salt.
The dough is then kneaded well to incorporate the garlic and spices. Small portions of the dough are taken, flattened into small discs and dried in the sun until they become crispy.
Garlic apalam has a strong garlic flavor and is a popular snack in South India. Garlic is known for its health benefits, such as boosting the immune system and lowering cholesterol levels.
Garlic apalam can be enjoyed as a snack on its own or can be served as an accompaniment to a meal. It can be deep-fried or roasted depending on personal preference.
Jeera apalam :
Jeera apalam is a type of Indian Papadum or papad, which is a thin, crispy, disc-shaped snack made from lentil flour or rice flour. Jeera means cumin in Hindi, and so jeera apalam is papadum that is flavored with cumin seeds.
To make jeera apalam, the papadum dough is typically mixed with cumin seeds and then rolled out and cut into thin circles, which are then sun-dried or roasted until crispy.
Jeera apalam is often served as an appetizer or snack in Indian cuisine, and it can be eaten plain or with a variety of dips or chutneys.
It can also be used as a topping for chaats, which are a type of Indian street food that typically consists of a base of crispy snacks topped with vegetables, chutneys, and other flavorful ingredients.
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