Appalu / ಅಪ್ಪಾಲು

Appalu is dish prepared during Bhoomi Hunnime which is primarily celebrated in Malenadu region. On full moon day during Ashwayuja masa, Appalu, Payasa, Curd rice, Ghee rice and Berake soppu (leaves of different vegetable plants grown in the farm) is being prepared to offer to "Earth God". Ganesha idol will be made from mud, Thorana made from mango and jackfruit leaves will be tied and worshipped in paddy fields. After offering these items to god, all these will be mixed and offered to all parts of the farm. This is way to respect the earth which offers us the livelihood and also food to survive. 

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Ingredients

Rice - 3 cups
Grated coconut - 2 cups
Grated jaggery - 2 cups
Cardamom - 4-5 
Salt to taste
Oil - 5-6 spoons

Method

Wash and soak the rice for about 4-5 hours (can soak it overnight too if you are preparing next morning). Stain off the water and grind the rice along with grated coconut and cardamom by adding water gradually to slightly thinner than Dosa batter consistency. Add the grated Jaggery, salt (please note that little salt is enough since Jaggery also is slightly salty) and grind for a minute so that all ingredients are mixed properly.

Transfer the contents to a thick bottomed Kadai. Switch on the stove and cook the content in medium flame. Keep on stirring so that dough consistency will be even. When the batter becomes solid (consistency should be such that you should be able to make balls from the dumplings) - let's call this dough. Switch off the flame.

Take 1/4 of the dough and add little oil / butter and knead it well so that it becomes smooth. Make small orange sized ball. 

Take thick plastic sheet (if you have access to banana leaves, its ideal to use) and wash it and apply oil. Place the dough ball and make it to roti sized Appalu using palm.

Heat Tawa and apply oil. Transfer the Appalu and cook it in medium flame. Cook both the sides.

Serve with ghee.