Ulundu Appalam also known as Urad Papad is Hindi is a popular dish in India. You can find it in every rice plate offered in typical Indian dhabas and restaurants.
It is made from Black Urad Dal, cumin seeds and asafoetida powder. It is deep fried in boiling oil to serve hot and crispy Appalams to the guests. Other variants include those having red chili flakes or powder in order to give them a spicier taste.
You will easily find readymade Ulundu Appalam in grocery shops and malls. However, it is better to make them in your own kitchen since homemade Appalams are healthier and fresher than the packaged ones. Also, you will be able to alter the taste of homemade Urad Appalams whereas most of the packaged ones taste the same.
Ensure that the Urad Appalams are nice and dry before frying them as wetter ones taste plain and a bit soft even after frying. Also, do not store the fried Appalams in wet plates and utensils as they will become soft and tasteless.
Chilli powder and sesame seeds can also be added if you prefer a spicier Appalam. However, they tend to get a black color while frying if you add chili powder and sesame seeds in the recipe.
You can eat these crunchy Appalams with a meal or you can simply have it as a snack whenever you are feeling hungry or bored.
Another version of Appalams, the Masala papad is also loved by many people since it contains fresh onions, tomato and other ingredients which make it a perfect combination of flavor and crispiness. It is also preferred as an appetizer by many food lovers in India.
Ulundu Appalam (Urad Dal Papad)
Ingredients for Ulundu Appalam (Urad Dal Papad)
- 1 cup Black Urad Dal
- Salt as per taste
- 1/2 tblsp Cumin Seeds
- Cooking Soda a pinch
- 1/2 cup Oil
- Asafoetida Powder a pinch
How to make Ulundu Appalam (Urad Dal Papad)
- Clean and spread out the urad dal under the sun for a few hours.
- Then grind to a smooth powder.
- Add asafoetida powder, cooking soda and salt.
- Add enough water and knead well to a thick dough.
- Add oil and cumin seeds.
- Knead again to a chapati dough consistency.
- When the dough starts to turn pale yellow, pinch small balls of the dough and roll them out into thin circles.
- Keep them under the sun (or under the fan) for 30 to 45 minutes or until the moisture has evaporated.
- Store them in a clean, dry container.
- Fry them in hot oil and serve with rice or as desired.
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