Arisi appalam recipe | how to make arisi appalam, I always thought this was a very tedious and big process until I tried my hand at making it last week. My mom makes this so well, and I never knew it could only be dried at home. Last week, when Amma came here, she got the flour from India. She instructed me on how to make arisi appalam, and I thoroughly enjoyed the process.
When I fried it yesterday, I felt so happy. The appalam melted in the mouth, and the entire family loved it. Follow the instructions and try it at home; even if you donβt have a terrace, you can still make this appalam. You can have this with any South Indian rice variety, likeΒ Puliyodarai,Β lemon rice,Β etc. Or just sprinkle some red chili powder or chaat masala on this and have it as a tea-time snack too.
Β 
Β
Β
Arisi appalam recipe
South Indian Rice papad recipe
Servings 25 appalam
Ingredients
- 1 and 1/4 cup Raw rice Maavu arisi
- ΒΌ cup Sago javarisi
- 6 Green chili
- 1 tbsp Lemon juice
- Salt to taste
- 2 tsp Coconut Oil
- 2 pinches Asafoetida
Instructions
- Grind the flour and javarisi in the mill . My mom brought the flour from India. But you can make it with only store-bought rice flour. Check my notes section.
- Grind the green chili along with salt into a fine paste. You can add a little water while grinding.
- In a wide bowl, add 1 cup of flour, asafoetida, and the green chili paste too.
- Add 3/4 cup of water and knead the dough. No need to knead this smooth. It should bind well and form a solid mass.
- Divide the dough into equal portions.
- Flatten this and steam this in a greased idli maker.
- Steam for 15 minutes over medium heat.
- Take this out and add lemon juice to it. You can eat this maavu too if you like. It will be very tasty. Do not eat more. It will upset your tummy.
- Sprinkle a little water over it when it is hot, and knead it into a smooth dough. You can grease your hands with coconut oil, too.
- This will take 10-15 minutes, and some slight pressure is involved in kneading the dough.
- Cover the dough and keep some plain rice flour to dust the appalam while rolling.
- Take a lemon-sized portion of the dough, grease your hands with coconut oil, and flatten it slightly.
- Start rolling them into thin appalam. You can dust with rice flour as you roll.
- You can keep the rolled one in a wide plate. Even if they are one above another, it is ok. It will not stick to itself. But do not over-crowd the plate.
- Once you are done with everything, either spread a newspaper or a clean white cloth in a place in your house that gets sunlight.
- Spread the rolled appalam one by one separately on the paper or cloth.
- Let this stay overnight. No need to flip this after some time.
- I kept this in the oven by 12 pm, and the next morning it was dried nicely.
- Appalam is dried, so you can keep it in an airtight box; it can be stored for a year if handled properly. Always handle this with dry hands.
- Heat oil in a pan, and when it is hot, reduce the flame to medium and fry the appalam. This appalam will fry quickly and ensure it does not change color while frying.
Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!
Like our videos ?Subscribe to Jeyashris kitchen!
Notes
1. You can make this with rice flour only, without adding sago.
2. Instead of lemon juice, you can add a little sour buttermilk too.
3. If the kneaded rice flour is not properly steamed, it will not form a smooth dough.
4. So steam this for 15 minutes over medium heat.
5. When it is hot itself dip your hands in water and knead the dough. It was bearable only. I, being so delicate, could handle that.
6. While rolling the papad, the dough should be soft and smooth. So that you can roll the appalam easily.
7. If drying on the terrace, just keep it for 3-4 hours. It will be dried.
8. After it dries, it will shrink slightly.
9. With the remaining flour left after making arisi appalam (I used only one cup of flour), I made koozh vadam.
10. Store arisi appalam in an air-tight box. Always handle with clean, dry hands. You can store this for a year.
2. Instead of lemon juice, you can add a little sour buttermilk too.
3. If the kneaded rice flour is not properly steamed, it will not form a smooth dough.
4. So steam this for 15 minutes over medium heat.
5. When it is hot itself dip your hands in water and knead the dough. It was bearable only. I, being so delicate, could handle that.
6. While rolling the papad, the dough should be soft and smooth. So that you can roll the appalam easily.
7. If drying on the terrace, just keep it for 3-4 hours. It will be dried.
8. After it dries, it will shrink slightly.
9. With the remaining flour left after making arisi appalam (I used only one cup of flour), I made koozh vadam.
10. Store arisi appalam in an air-tight box. Always handle with clean, dry hands. You can store this for a year.
Β
Β Β Β
Β
Method:
- Grind the flour and javarisi in the mill . My mom brought the flour from India. But you can make it with only store-bought rice flour. Check my notes section.
- Grind the green chili along with salt into a fine paste. You can add a little water while grinding.
- In a wide bowl, add 1 cup of flour, asafoetida, and the green chili paste too.
- Add 3/4 cup of water and knead the dough. No need to knead this smooth. It should bind well and form a solid mass.
- Divide the dough into equal portions.
- Flatten this and steam this in a greased idli maker.
- Steam for 15 minutes over medium heat.
- Take this out and add lemon juice to it. You can eat this maavu too if you like. It will be very tasty. Do not eat more. It will upset your tummy.
- Sprinkle a little water over it when it is hot, and knead it into a smooth dough. You can grease your hands with coconut oil, too.
- This will take 10-15 minutes, and some slight pressure is involved in kneading the dough.
- Cover the dough and keep some plain rice flour to dust the appalam while rolling.
- Take a lemon-sized portion of the dough, grease your hands with coconut oil, and flatten it slightly.
- Start rolling them into thin appalam. You can dust with rice flour as you roll.
- You can keep the rolled one in a wide plate. Even if they are one above another, it is ok. It will not stick to itself. But do not over-crowd the plate.
- Once you are done with everything, either spread a newspaper or a clean white cloth in a place in your house that gets sunlight.
- Spread the rolled appalam one by one separately on the paper or cloth.
- Let this stay overnight. No need to flip this after some time.
- I kept this in the oven by 12 pm, and the next morning it was dried nicely.
- Appalam is dried, so you can keep it in an airtight box; it can be stored for a year if handled properly. Always handle this with dry hands.
- Heat oil in a pan, and when it is hot, reduce the flame to medium and fry the appalam. This appalam will fry quickly and ensure it does not change color while frying.
Notes:
- You can make this with rice flour only, without adding sago.
- Instead of lemon juice, you can add a little sour buttermilk too.
- If the kneaded rice flour is not properly steamed, it will not form a smooth dough.
- So steam this for 15 minutes over medium heat.
- When it is hot itself dip your hands in water and knead the dough. It was bearable only. I, being so delicate, could handle that.
- While rolling the papad, the dough should be soft and smooth. So that you can roll the appalam easily.
- If drying on the terrace, just keep it for 3-4 hours. It will be dried.
- After it dries, it will shrink slightly.
- With the remaining flour left after making arisi appalam (I used only one cup of flour), I made koozh vadam.
- Store arisi appalam in an air-tight box. Always handle with clean, dry hands. You can store this for a year.
Very useful and economic . Nice Iam going to give a try.
Thanks for the great recipe.. So authentic and a must do in summer
Jey u r tempting me too much! looks so good.. addition of Green chillies is new to me must try
This is a very nice recipe. Will try this. Can you post some more vathal recipes which requires less sunlight
Oh this method is different .. my mom used to cook the rice flour with water until it thickens like upma. I will try your method when we have sunlight. Now winter is starting here.
niceβ¦.hope to try this but what is one portion exactly?
You can measure it in any cup size of your own. if you take small katori then measure sago also in the same. If it is spoon then measure all in spoon. 5:1 is the ratio
niceβ¦.hope to try this but what is one portion exactly?
niceβ¦.hope to try this but what is one portion exactly?
niceβ¦.hope to try this but what is one portion exactly?
You made it look simple.Wonderful presentation as well.
hi jeyshri, can we grind the flour in mixie?can u give some suggestios for people like me in abroad?thank you.
lakshmikumar
Sago when ground in mixie is not so fine, i have tried that too. Just make it with plain rice flour.
okβ¦thank you
If without sago will it give the same taste .
Taste wise more or less same. Texture wise sago melts more in mouth. But my athai makes with plain rice flour only. Will be nice only.
this is awesome. got to learn a new thing today.
is coconut oil mandatory ? can i use vegetable or canola oil instead?
Coconut oil gives a nice aroma, if you don't want replace with vegetable oil
if we table 1 cup store brought rice flour what is the measurement of sago and chilies. your ingredients measurements are different than the quantities you added in method(Procedure)?β¦please help
If using store bought rice flour, take 5 portions of rice flour and for that take 1 portion of sago. sieve this together for even mixing. Once you have done this, take 1 cup of the flour mixture . I used 200 ml 1 cup and for that i put 6 green chillies. Hope i clarified your doubt. Need any help let me know
thank u so muchβ¦will try and update the pics :)β¦tried most of your recipes and all were super hitβ¦..
thank u so muchβ¦will try and update the pics :)β¦tried most of your recipes and all were super hitβ¦..
Looks perfect! Lovely clicks
Looks lovely Jeyashri! This recipe is definitely a keeper, we long for sun here and cannot make any varthals /appalams, thanks so much for sharing this recipe, book marked to try!
Hi Jeyashri i. Thanks for this easy recipe and made the rice applam today.
Waiting for them to dry.
I got so excited and made more.
Hope it dries overnight.
Will give u update.
Hi Jeyashri i. Thanks for this easy recipe and made the rice applam today.
Waiting for them to dry.
I got so excited and made more.
Hope it dries overnight.
Will give u update.
Can I use boiled tapioca instead of sago? What would be the ratio?
I am not sure about that Gayatri, but you can give it a try with half boiled tapiaco
I made the rice appalam yesterday and fried today extremely happy about the outcome. Thank u so much jeyashri..
hi today tried this appalam.it is drying now.but some of the appalams are cracked.what could be the reason?i used idiappam flour.and after steaming it was not easy for me to knead the flour.so pulsated in the mixie.then it was smooth enough to knead and rolling was also easy.i ll give u the feed back after frying the appalams.
Cracking of appalams may be due to too thin rolling, i guess. Yes it will be bit difficult and you need extra pressure to knead the dough. Looking forward for your feedback
hi jeyashri,fried these appalams.some tasted good and some little bit hard.i ll try it once again and give u the feed back.while steaming the dough i flatttened it more i think.so it was too hard to knead.
Thanks for ur recipeβ¦
I made it once but after a month it smelt of oil and became very hard and I have to throw it away.can you tell me how to avoid this.
Hi generally amma keeps this for a long period. Will ask her about this and get back to you.
Spoke to amma regarding this. She told if the oil is not so good it will give a pungent smell in long run.
The appalam will become harder if it is rolled thick. Hope these points will help you.
Hi. I have tried this arisi appalam but I'm unable to make it as smooth dough, there are more lumps while making dough. Help me to get rid of this please.
You can sprinkle little water and put some pressure to knead the dough. It will take 10 to 15 minutes to get a smooth dough. Sprinkle water on the lumps and do it. ensure that the dough is slightly warm enough to handle and not too cold.