Bellam Appalu or Appalu is are a must dish during festivals in South India. Bellam appalu a sweet delicacy soft inside and mild crunchy flavor outside. Suji, rice flour and wheat flour are the main ingredients. Offer them to deity during Varalakshmi Vratam, navratri, and Ganesh Chathurthi.
An Andhra style sweet made with wheat flour and rice flour and suji. Deep fry or pan fry them the taste would be the same. If you are health conscious make pan fried appalu, if you want crunchy ones deep fry them. Pan fried ones would be a little bit soggy once they are cool.
We can use store bought ingredients to make them, need not make everything at home. We can get wheat flour and rice flour done from a flour mill, if it is readily available. I normally make them using store bought ones only.
Ingredients used in making bellam appalu:
- Rice flour: It is readily available in any grocery store. If flour mill is available prefer to do it. Sieve the rice flour before hand to remove the dust and any other residues from it.
- Wheat flour: I use regular wheat flour which we use for making roti. Sieving of it also a better choice to clear any unnecessary particles.
- Suji: Use super fine suji or semolina, the one which we use to make upma.
- Jaggery or Bellam: Melt jaggery in boiling water and use it. Need not make syrup out of it.
- Cardamom Powder: Remove the skin and powder them along with a spoon of sugar in the blender jar. Keep it readily available to use in making sweets during festival time. This would give nice aroma to the sweets.
- Oil for frying: Heat oil till it fumes. Frying appalu in low flame cooks them well inside too. Do not fry them in high or medium flame.
Check out the detailed recipe in the box give below.
Bellam Appalu | Appalu Recipe | How to make bellam appalu
Ingredients
- 1 Cup Rice Flour
- 1 Cup Wheat Flour
- 1 Cup Suji/Semolina/Upma Rava
- 3 Cups Jaggery
- 3 Cups Water
- 1/4 Tsp Cardamom Powder
- Oil For Frying
- 2 Tbsp Ghee
Instructions
- Mix all the flours in a large mixing bowl.
- Boil water in a kadai, add chopped jaggery.
- Mix it well till the jaggery melts completely.
- If you find any dust particles, just strain it and use it.
- If not use it as it is.
- While stirring continuously add the flours mixtue into it.
- Mix it well so that there won’t be any lumps formed.
- Add a spoonful of ghee and mix it well again.
- Switch off the flame and transfer appalu dough to a wide plate or bowl.
- When it is hot enough to handle, knead it well.
- While kneading add a spoon of ghee.
- Make small lemon size balls out of the appalu dough.
- Prepare each roundle into a small disc while pressing between the palms.
- Make the entire appalu dough into such discs and keep them ready.
- Heat oil in deep thick bottom kadai.
- Keep the flame very low and drop each appalu into the hot oil.
- Do not turn them until they themselves puff up.
- When they puff up slowly turn and cook till they turn light golden colour.
- Cook them in low flame only.
- Once they turn golden brown take them off from hot oil.
- And gently press them with another spoon to drain excess oil.
- Transfer appalu to a plate with absorbent paper.
- Serve appalu whenever you feel like having mild sweet.
One Reply to “Bellam Appalu | Appalu Recipe | How to make bellam appalu”