Appalu (Rice Flour Delicacy)

By: Manjula Jain

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Appalu (Rice Flour Delicacy)

Appalu (Rice Flour Delicacy)

Appalu are an Authentic dessert in Andhra Cuisine which are famous for their soft texture and color and of course being not overly sweet snack. This is an item the whole family can relish and forces you to make again... I bet!. Its often made during festive seasons such as Ganesh Chaturthi.

Appalu (Rice Flour Delicacy)



  • 3/4 cup Rice Flour
  • 1/4 cup Wheat Flour/ Maida
  • 1 cup Jaggery
  • 1 cup Water
  • 1/4 cup oil to add & oil for frying
  • One cut open Ziploc



  • In a bowl mix together Rice Flour and Wheat Flour/ Maida.
  • Turn on the stove on medium flame, and in a vessel mix water and jaggery and bring it to boil till the jaggery is completely dissolved.
  • Add the flour mixture slowly stirring continuously without forming any lumps.
  • Once the mixture starts to thicken, you can turnoff the flame.
  • Note: Once the mixture cools it should be pliable to form balls.
  • Add 1/4 cup oil to it and let it cool down to the temperature where your hands can handle the mixture.
  • Heat oil in a kadai on a medium flame.
  • Once the oil is heated, grease the Ziploc with oil.
  • Make a small ball out of the dough and press into a disc of 0.5cm thickness on the Ziploc uniformly and fry in the oil till golden color.
  • Drain them on a paper towel and enjoy !!!


Note: Don't let them brown as they will become very hard after cooling.


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    Madhuri sekhar
    December 15, 2018 at 12:52 am

    Tried out and they turned out to be good…but skipping the 1/4 cup oil might be better…as the taste of oil dominated the dish!

    May 10, 2017 at 3:22 am

    very nice madam
    thanking you

    October 13, 2014 at 3:08 pm

    Is there a substitute for Jaggery?

    August 4, 2013 at 6:32 am

    We like appalu but i am not able to make consistently in a right way. Appalu photo tempting me to do a trial. But i have a few doubts and after getting reply from you, i want to do a trial so that i can keep this recipe permanently .

    1.In the recipe text it was mentioned 1/4 cup oil has to be added to the mixture. Is this has to be done when mixture is on low flame or outside after removing from flame.

    2. The oil which we are adding to the mixture is already heated oil or Raw oil ???

    3. Normally in our houses Cardamom powder also we will add to get good taste and in this not mentioned.

    Hope i get reply from you.

    November 11, 2012 at 9:25 am

    the recipe really comes out to be great

    August 31, 2012 at 9:19 am

    Manjula, I have just discovered your site and I have already prepared three dishes (blacke eyed beans, mango crush and potatoes coconut dish) all delicious. I have slightly changed the recipe but your lessons live are really great and very well disscribed. Well done!
    PS: I am french but my husband of 30 years is Indian, and he just loves the new recipes thanks to you!

    August 30, 2012 at 12:02 pm


      Manjula Jain
      August 30, 2012 at 12:22 pm

      We like to hear positive and negative comments, this is the only way to learn.

    August 30, 2012 at 11:55 am

    I am sorry to say but mine turned out rubbery and tough. This is the reason sometimes people don’t try the recipes from website. I had to throw away the dough and what a waste of time.

    August 12, 2012 at 12:49 pm

    what is the mean of Ziploc

    February 13, 2012 at 2:39 pm

    How to make with out breaking in the oil. It is spreading when i drop it in the oil…

      September 29, 2012 at 11:49 am

      this time let the mixture be on flame for more time for it to become more thicker which might help with breaking.

    Geeta Pai
    September 25, 2011 at 8:35 am

    I prepared it for Ganesh Chaturthi.Really easy to prepare and tasty.Thank you for this simple recipe

    May 25, 2011 at 2:03 pm

    hi sereesha,
    I have lived in Hyderabad for 10 years and never heard of appalu until I got married to my husband who was born in Karimnagar. His family makes this in large quantities, only they call it Happalu and they do not use any wheat flour ( i think!!) Any way thanks for the recipe, I never thought I’d ever find it online!!

    February 15, 2011 at 11:53 am

    In Guyana, we make a similar recipe called paanyaarow. Made with only rice flour, and we fry it in ghee. And im guessing jaggery is like brown sugar?

    December 10, 2010 at 2:14 pm

    This looks so yummy and my family love this sweet too.Since long before i was searching for this recipe and will definitely try that.
    Thank you.

    November 9, 2010 at 4:59 pm

    Can you tell me how long is its shell life?can they be stored for a longer time or they have to be consumed warm?

      November 9, 2010 at 9:50 pm

      hi Anita,these can be stored for 3-4 days normally,not more than that.

        November 10, 2010 at 12:55 pm

        Thanks vini,
        I am going to try it today and finish by weekend..

    Kalyani Aggarwal
    November 8, 2010 at 7:02 am


    Please tell us how to make ariselu and boorelu


    November 4, 2010 at 5:56 am

    this looks amazing , but i am allergic to wheat / maida, so can i add gram flour instead , quick reply will be appreciated , will make it for diwali

    November 3, 2010 at 8:03 am

    Thanks to everyone for ur support and encouragement..


    Ashok Sunkavalli
    October 30, 2010 at 10:09 am

    My mom used to make these Appalu and I used to like them very much. Thanks Sireesha for reminding the recipe!

    October 29, 2010 at 9:24 pm

    My mom makes these during the festive season. They are simply delicious. Really hard to resist after eating a few.

    Harshitha sanmathi
    October 29, 2010 at 8:19 pm

    yes spoorthy i agree wid u ….v can also add sesame seeds …i love dis dish ….

      October 30, 2010 at 2:35 pm

      Ohhh…..I love when sesame seeds are added ,it tastes just fabulous!!!Will try this for sure.It is been long since i have made traditional sweets.

        Harshitha sanmathi
        November 1, 2010 at 1:55 am

        ya …..i am also making dis 4 diwali…..

    October 29, 2010 at 1:48 pm

    Thank You very much guys for your encouraging words..


    anitha das
    October 29, 2010 at 6:07 am

    supereb taste.all must try

    October 28, 2010 at 8:27 pm

    In Karnataka ,it is called kajjaya and is made during many occasions.But there will be a whole in the center like donuts and rest everything is same.

    Nice one!!

    October 28, 2010 at 12:57 pm

    Sireesha!!! Appalu looks yummy..Looks delicious from the pic . I’ll try this asap following ur recipe.

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