1 cup water
1 and 1/4 cup jaggery or brown sugar
1 cup rice flour
1/4 cup wheat flour
2 teaspoons ghee
1/2 teaspoon cardamom powder (optional)
3 tablespoons white sesame seeds (optional)
Oil for deep frying.
In a bowl mix rice flour, wheat flour, ghee and cardamom powder.
In a 3-quart sauce pan boil one cup water. Add jaggery or brown sugar and mix until sugar is dissolved. Turn the heat off and add rice flour mixture to the hot water. Mix well and keep it covered for ten minutes.
Heat oil in a frying pan on medium heat.
Take a tablespoon of the rice flour dough, make it into a ball and flatten it into three inches diameter patty on an oily banana leaf or plastic paper. Dip appalu patty into sesame seed (if using). Drop the patty slowly into the hot oil and fry on both sides until appalu becomes light brown. Rice flour dough is already cooked in hot water, so there is no need to fry appalu for too long. Appalu might become hard if they are fried for too long. Repeat with rest of the dough.
Makes 20 appalu.
Note: If the dough is too thin to make balls add a little rice flour.
I would like to thank Mrs. Sasikala Penumarthi for sharing this recipe.