papadam. papadum, appadum, appalam, appalum, papad. mung urad dal crackers. in a brown bowl on a deep brown back ground. Indian snacks, deep fried or roasted papad which is a side dish in lunch and dinner. ingrediants, and method: raw rice, maavu arisi. 5 portions sago javarisi. 1 portion. green chili 6. lemon juice 1 tbsp. salt to taste. coconut oil 2 tsp. asafoetida a pinch. rice-papad method: Grind the flour, grind the green chili along with salt into a fine paste, add little water while grinding, in a wide bowl add 1 cup of flour, asafoetida and the green chili paste , add 3 4 cup of water and knead the dough. Divide the dough into equal portions. knead-dough. Flatten this and steam this in a greased idli maker. Steam for 15 minutes in a medium flame. Sprinkle little water when it is hot and knead this into a smooth dough. grease hands with coconut oil. This will take 10-15 minutes and also 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 , and flatten the dough slight. Start rolling them into thin appalam, dust with rice flour while rolling. keep the rolled one in a wide plate. Spread the rolled appalam one by one separately in the paper or cloth. kept this till it dried nicely. dried Appalam keep this in an airtight box and this can be stored for an year. While frying heat oil in a pan for frying and when it hot, bring down the flame to medium and fry the appalam. arisi-appalam
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