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.