Appalam
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
For 4 servings
3 steps. 3 minutes total.
- 1
Step 1
- a.Heat the oil for frying.
- b.Pour about 1-2 inches of oil into a kadai or a deep, small pan.
- c.Heat the oil over medium-high heat for 2-3 minutes.
- d.Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
- 2
Step 2
- a.Fry the appalams one by one.
- b.Using tongs, carefully slide one appalam into the hot oil.
- c.Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
- d.The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
- e.Fry the other side for another 3-5 seconds until it's crisp.
- 3
Step 3
- a.Drain and serve.
- b.Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
- c.Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
- d.Repeat the process for all remaining appalams.
- e.Serve immediately for the best crispy texture alongside rice and curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The oil temperature is key. Too hot, and the appalam will burn; too cool, and it will be greasy. The test piece should rise instantly without browning too quickly.
- 2Fry only one appalam at a time to maintain the oil temperature and ensure each one cooks perfectly.
- 3Use a slotted spoon or 'papad jali' to gently hold the appalam under the oil for even cooking.
- 4For a healthier, oil-free version, roast the appalam directly over a gas flame using tongs, turning constantly until cooked.
- 5You can also microwave appalams. Place one on a microwave-safe plate and cook on high for 30-45 seconds until crisp.
- 6Store any leftover fried appalams in an airtight container at room temperature for up to a day, though they are best enjoyed fresh.
Adapt it for your goals.
Masala Appalam
After frying, immediately sprinkle the hot appalam with a mixture of red chili powder, chaat masala, and finely chopped onions and tomatoes for a delicious snack.
Appalam KootuAppalam Kootu
Crumble fried or roasted appalams into a simple coconut-based gravy (kootu) just before serving. The appalam will soften slightly and add a unique flavor and texture to the dish.
Why this is on our healthy list.
Source of Protein
Appalam is traditionally made from urad dal (black gram lentils), which provides a good amount of plant-based protein, essential for muscle repair and overall body function.
Provides Dietary Fiber
The lentils used in Appalam are a source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain a healthy gut.
Frequently asked questions
Fried Appalam is high in sodium and calories from the absorbed oil, so it should be enjoyed in moderation. The base ingredient, urad dal, is a good source of protein and fiber. For a healthier option, roast it over an open flame or in the microwave.