Karapu Appalu (Spicy Riceflour Rotis)

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These unique Appalu (Roti) belongs to Telangana cuisine. These Rotis are made with Rice flour as the main ingredient and deep fried.Also these are different from ‘Chekkalu’, the crispy rice flour snacks. Chekkalu are crispy wafers and have more shelf life. Also chekkalu have no onion. Infact chekkalu has other name as 'Gatti karapappalu' which translates as crispy rice flour roti.

Coming to Karapappalu, they are served as breakfast in Telangana. They are usually made during special occasions like festivals or even during parties. In my home rice flour is a staple and my family makes various breakfast items using it. Some of em are Biyyapu rotte( Rice flour Roti), Pindi ( Steamed Rice flour), Sarvapindi or Ginne appalu, Sorakaya appalu( Lauki/Opo squash Rotis). My family never buys rice flour from grocery store. They get it milled freshly. Because of the reason the Rotis made by my mom are super tasty and with a perfect texture. In USA I have tried so many brands but did not like em. Anyway I still make em with whatever best I can find.

The recipe usually uses black sesame seeds but the black sesame I bought turned very bitter for some reason( I donno why??). So I have used brown sesame seeds.Another variation from authentic recipe is, I have used mint leaves in this recipe.It gave a very nice flavor which is subtle and comes as a surprise while eating. Also you can make this Appalu with or with out Chanadal (Senagapappu). But I always use them since they are so tempting for my Kid.The same dough can be used to make pan fried roots which are called Karapu rottelu.i’m going to post it next.These are my son’s favorite and mine too.My tot likes to munch on them too.

You can make these rotis by using hand or a poori press.Infact I never used Poori press for Puris but to make these Rotis. you need to cut a thick plastic cover on both sides, still letting one end attached.Cover the both sides of press and rub oil on the cover.Now put a ball of dough and press gently so not to make roti very thin.I made em with hands since I’m used to making em all the time.Also while frying fry on medium heat until you see golden brown color on both sides.If you want softer Rotis fry em little less.You can serve these rotis as it is or with yogurt and pickle.Today we enjoyed em with my Coconut chutney recipe and they tasted wov together. Also they go perfect with Tomato chutney or with a pickle.

Servings:
Two (2)
Total time:
50-60 minutes
Category:
Breakfast, Main Course
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
2.5 cups rice flour (Biyyam pindi)
2 tablespoons Senagapappu (Chanadal)
2 teaspoon Jilakara (Cumin seeds)
2 teaspoons Nuvvulu (Sesame seeds)
1 teaspoon and little more salt or salt to taste
Few Curry leaves
2 inch Ginger (Allam)
2 garlic cloves (Vellulli)
1/2 big Onion
Few mint leaves (Optional)
5 Serrano chilli
Water
Oil for deep fry

Karapu Appalu (Spicy Riceflour Roti) Recipe

Soak the chanadal for atleast 20 minutes in warm water.
Chop mint leaves finely.Chop green chillies into big pieces.
Chop onions to medium size pieces.
Make a paste of green chili, ginger and garlic.
Now in the same blender add onion pieces and pulse the blender 3-4 times. The onions should not become a paste. Some of them should blend and some should be course pieces.This can be achieved by pulsing for few seconds.If you see few big pieces that is fine.
In a wide mixing bowl take Rice flour.
Add cumin, sesame seeds, salt, blended paste, curry leaves.
Finally add soaked chanadal. This is optional but my Kids love this addition.
Now mix the flour with your hands so that everything will be equally spreaded.
Now add water little by little to make a hard dough (Not very hard). The dough should be hard enough to make balls.It shouldn’t look dry.
Now keep oil for deep frying.
While oil is heating take a thick cover (I used ziplock bag). Spread little oil on it. Take a small ball of dough. If it is your first time, make little rotis as you need to drop em in oil care fully so not to break.
Put the dough on ziplock and start making roti by pressing it in the centre with the heel of your hand. You don’t use rolling pin with rice flour. You can also make Rotis in a puri press. Apply enough pressure to make Rotis. Also on both sides of press, you should have a plastic cover rubbed with oil so roti wouldn't stick. This is the easy way. For me I'm used to make these fast so I did em by hand.
start pressing in the centre and towards all directions to make a circle roti. You can use finger tips to adjust thickness.The roti should be thick, not very thin. If Thin it will end up crispy. Thick rotis will become softer. Determine which way you like.
Now make sure the oil is hot enough by dropping little dough in. If it comes up immediately, it’s ready.put the stove on medium flame.
Now wet your hand slightly. Take the roti from ziplock onto your palm and drop carefully into oil.Your hand should not be dripping water as it could spill in oil and oil will splatter.
The roti will come up in oil.press it with the Jalli gante (strainer) slightly so it doesn’t form a dome shape.
Flip the roti after 30 seconds.
When the bottom side is fried flip again. Fry the other side.
When both sides are done transfer it to a plate with paper napkin so the excess oil is absorbed.
Now repeat the same with every roti.Fry em on medium flame.
To make softer roti, make them thick and also fry little less. For crispier roti fry till golden brown.
These roti can be served with Yogurt and Pickle or enjoy as it is or with a cup of Tea.