Variations of a theme

29-10-2013 12:14:36
written By :   Chitralekha Print
Last modified on 20 January 201414:57

Appalams, as they're known in Tamil Nadu, are ubiquitous in India. They come in various names, sizes, even shapes, and have distinct, region-wise flavours. In the north, they are known as pappads, and are liberally sprinkled with various spices. These are best eaten dry roasted. In Kerala, they're called pappadoms, which have their own unique taste. The Kannada word for it is happala.

Discs of Goodness
Appalams are usually made of legume flour. Chickpeas, lentils and black gram dal are all used. They're sometimes made of rice or wheat flour too.

Dots of Goodness
Idhayam Dots Appalams are made purely of black gram or urad dal flour. No other flour is used, except for a light dusting of rice flour on the surface of each appalam to prevent it from sticking to the ones above and below it.
Being made of legumes, appalams are rich in protein. They can be deep fried in oil, toasted over a live flame or roasted in a microwave oven, depending on individual preferences, nutritional requirements and diet restrictions.

Last modified on 20 January 201414:57


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