Appala Kootu

Appalam making is a leading cottage industry prevalent in my maternal grandfather’s village. As a kid I was completely awestruck watching women & girls in our neighbourhood kneading mountainous dough, rolling appalam at lightning speed, and stacking dried appalam like a tower.  Whenever I was upset with my cousins or siblings I used to run to one of those houses and spend endless hours there watching them making appalam while enjoying their warmth & the food. During my mother’s recent visit there, they fondly remembered my childhood favorite appala-poo and prepared them along with appalam specially for me, even though they are not into this business currently.

Their enduring affection triggered me to post this recipe for appala kootu that I relished for the first time in their house. So far I have not seen anyone in our family making this delicious kootu, yet I tried to replicate the same and the recipe is as below:


Yields : 1 cup


  1. Bengal gram (split chickpea/ kadalai paruppu) – ½ cup (100 g)
  2. Turmeric powder – ½ tsp
  3. Water for cooking lentils – 1 cup (200 ml)
  4. Salt – ½ tsp
  5. Appalam (papad) – 5 Nos.


For grinding:

  1. Coconut pieces – 7 (each 1 inch)
  2. Cumin seeds – ¼ tsp
  3. Red chilli powder – 1 tsp
  4. Shallots – 7 Nos.

For tempering:

  1. Coconut Oil – 1 tsp
  2. Mustard seeds – ¼ tsp
  3. Split black gram (vellai ulundhu paruppu) – ½ tsp (optional)
  4. Curry leaves – a few
  5. Asafoetida powder (hing/ perung-kaya podi) – ¼ tsp


Cooking Method:

  • Wash lentils & soak for an hour.
  • Heat a cooking bowl in high flame after adding lentils, water & turmeric powder into it.
  • When water begins to boil, reduce the flame to medium.
  • Meanwhile fry appalam in hot oil and keep aside.
  • Prepare coconut paste & tempering as shown below and keep them
  • When lentils are cooked soft add coconut paste, salt & water (100 ml) and bring it to a boil.
  • Add crushed appalam and give a quick stir.
  • Remove from flame.
  • Add tempering and mix well.
  • Now appala kootu is ready to serve.


Appala kootu goes well with paruppu & puli-kuzhambu (any kara-kuzhambu or rasam).



57 Comments Add yours

  1. Sandhya says:

    What an endearing recipe and memory Megala.

    1. Megala says:

      Thank you !

  2. Amazing recipe, Megala! 🙂 I simply love it 🙂 And what a beautiful presentation!

    1. Megala says:

      Thanks so much !

  3. ektabasu says:

    Wow looks so amazing love nvr heard of it glad I know now

    1. Megala says:

      I’m so glad ! Thanks for stopping by !!

  4. Super delicious recipe. Presentation looks beautiful.

    1. Megala says:

      Thanks !

  5. jyo says:

    Very soothing kootu to palate ✌✌

    1. Megala says:

      Yes, I do agree, thank you !

  6. What is appalam?

    1. Megala says:

      Appalam (papad) is a thin disc made of black gram flour, it may be fried in hot oil or roasted in direct flame and served as an appetizer. You may find them in Indian grocer nearby.

  7. nadishaf says:

    Never had pappad other than fried….this is something very new to me 😀….shall try this soon!!! Thanks for sharing this recipe Meghala 😍👍

    1. Megala says:

      Most welcome ! You would definitely love it !! 🙂

  8. I always like rasam and kootu combination, never know this type of kootu with appalam. Thanks for sharing it will be very useful especially when there is no apt vegetables.

    1. Megala says:

      Yes, you are right, you can make it when you don’t have any vegetable to cook for a lunch ! 🙂

  9. Malini says:

    Appala Kootu.. Interesting recipe Megala. Never tried before. It looks so delicious. I must try this recipe. Thanks for sharing. 🙂

    1. Megala says:

      Pleasure is mine ! 🙂

  10. Wow! I’d never heard of appalam kootu before! Very interesting recipe – bookmarking it to try out later. 🙂

    1. Megala says:

      Thanks so much ! 🙂

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