ODAPPALU
A classic deep-fried snack from Telangana, prepared with rice flour, sesame seeds, carom seeds and flavored with basic Indian spices.
Servings: 4 people
Ingredients
- 1½ cups Rice flour
- 3 tbsp Sesame seeds
- ¼ tsp Carom seeds
- ¼ tsp Cumin seeds
- 2 tsp Red chilli powder
- Salt to taste
- ¾ cup Filtered water
- 2 cloves Garlic optional
Instructions
Prepping and steaming the flour
- Wash the sesame seeds, drain excess water and keep aside.
- Heat a saucepan, add water, and bring the water to a rolling boil.
- Add red chili powder, salt, to the boiling water and give it a good mix.
- Now add crushed garlic, rice flour to the boiling water, turn off the heat, give it a good mix and cover the pot. Let it sit for 5 mins, this helps in steaming the flour.
kneading the dough
- Take the steamed flour into a mixing bowl, add washed sesame seeds, carom seeds, cumin seeds, and give everything a good mix.Note: Onion and garlic is optional
- Taste and adjust the seasoning at this stage.
- Sprinkle some cold filtered water and bring the dough together and knead until it is soft, smooth, and pliable.Note: For flaky Odappalu knead until dough is crack free.
Frying the odappalu
- Heat a wok or kadai for deep frying and add cooking oil.Note: Use neutral oil or light oil for deep frying.
- Take a silicon pad or even kitchen counter is fine too, grease the surface with little bit of oil.
- Take a lemon-sized dough, roll into a ball, press, and shape into mini thick pooris(4 in wide).
- Make a hole in the center. Now gently lift the pressed odappa into your hand and slowly slide it into hot oil.
- Turn the heat to medium flame and let the odappa rise to the top and flip it. Fry the odappa until it is light brown and cooked all through evenly.
- Using a slotted spoon, remove the odappa from oil and place it on a paper towel to remove excess oil.
- Repeat the process for the remaining dough.
Serving suggestions
- These fried odappalu stay good for 2 days, store in an airtight container and enjoy whenever you like to eat.
- Serve warm odappalu with some freshly churned butter or curd and smashed shallot/chopped raw onion. They taste best on their own with piping hot chai.
