Appadala Pindi literally means papad dough in Telugu, and this protein-rich dish is eaten with rice across Andhra Pradesh and Telangana. This vegan, gluten-free recipe is especially useful on days when you have no vegetables at home, or feel lazy to cook.
In Andhra, summers are dedicated to making all kinds of uragai (pickle), appadalu (papads), vadiyalu (sun-dried dough bits that are fried later), and podis. In the process, we also come up with additional goodies like this Appadala Pindi.
About Appadala Pindi
Appadala Pindi is nothing but the fine-ground, spiced lentil flour that is used to make the dough for papads. Telugu people set aside a portion of this dough, and later mix it with water and oil to make these Appadala Pindi Muddalu (literal translation > balls of papad dough :)).
We mix these balls in steaming hot rice topped with ghee or sesame oil, or then serve them as a side to Charu Annam (Andhra’s version of Rasam Rice).
Variations of the Papad Dough
In this recipe, I have used both Moong Dal (Pesara Pappu) and Udad Dal (Minapa Pappu). However, you can also make this dish with just one of these dals.
Some Notes on This Recipe
- I have used small proportions (in tbsp measures) as I want to make Appadala Pindi afresh each time I want to serve it. You can make a larger batch and store it in an air-tight bottle. It stays fresh for upto 2 months.
- While I have divided the dough into equal portions, traditionally we keep the dough as one big ball and then pinch off portions as and when needed.
Similar Recipes for You to Try
Here are two recipes that use papad dough as a snack:
How to Make Appadala Pindi
- Over low heat, dry roast 2 tbsp Moong Dal and 2 tbsp Udad Dal for 2 to 3 minutes. Ensure that the dals do not change colour.
- Transfer to a plate and let the roasted dals cool.
- Grind the roasted dals to a fine powder.
- Transfer the ground flour to a bowl.
- Add 1 tsp spicy red chilli powder, 1/4 tsp asafoetida, and some salt; and mix well.
- Next, add 2 tbsp water and knead to a tight dough.
- Now, add 2 tbsp peanut oil and knead to a smooth dough.
- Divide the dough into 4 portions and roll each portion to a ball.
- Serving Suggestions
- Mix one portion with some hot steamed rice, and enjoy.
- Serve as a side to Rasam Rice.
Recipe for Appadala Pindi Muddalu, the Andhra Papad Atta Balls
Appadala Pindi Muddalu
Equipment
- Wok
- Grinder
- Bowl
- Spoon
Ingredients
- 2 tbsp Moong Dal
- 2 tbsp Udad Dal
- 1 tsp Spicy Red Chilli Powder
- 1/4 tsp Asafoetida
- 2 tbsp Water
- 2 tbsp Oil Peanut Oil preferred
- Salt to Taste
Instructions
- Over low heat, dry roast 2 tbsp Moong Dal and 2 tbsp Udad Dal for 2 to 3 minutes. Ensure that the dals do not change colour.
- Transfer to a plate and let the roasted dals cool.
- Grind the dals to a fine powder.
- Transfer the ground flour to a bowl.
- Add 1 tsp spicy red chilli powder, 1/4 tsp asafoetida, and some salt; and mix well.
- Next, add 2 tbsp water and knead to a tight dough.
- Now, add 2 tbsp peanut oil and knead to a smooth dough.
- Divide the dough into 4 portions and roll each portion to a ball.
- Mix one Appadala Pindi Mudda with some hot steamed rice, and enjoy.
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