Fry as many as you can and offer them to Lord Hanuman’s devotees whom you know. That is the best way to do your Pooja on Hanumath Jayanthi. The Appalu should be made with a good variety of rice, jaggery, and pure ghee. These are to be offered to Lord Rama along with Sita and Hanuman's Parivar on Hanumath Jayanthi. Along with these, also offer 5 betel leaves and 5 bananas. Lord Hanuman will shower his love upon you," says Parasura Samhita.
The air would be filled with the aroma of Appalu being fried in pure ghee, and our home would be bustling with activity. One of my favorite memories is seeing the Appala Maala (Garland) offered at the Hanuman Temple. The Hanuman Vigraha (idol) would be adorned with garlands of Vada, betel leaves, and Appalu, sometimes so much that you could barely see the idol itself. This was not just a tradition but a celebration of flavors and devotion.
The 70s and 80s were a simpler time. Back then, the aroma of ghee and the comforting clatter of cooking wouldn't be drowned out by the constant hum of convenience. Every Hanuman Jayanthi, a joyous ritual unfolded in the kitchen. Amma, years of experience etched in the ease of her movements, would transform mounds of rice flour into perfect little Appalu.
The secret to her(many moms) Appalu, she'd always declare, was using the finest ingredients: fragrant rice, pure ghee, and jaggery so sweet it could sing. Back then, it felt like the natural order of things. Yet, in hindsight, the wisdom of this simplicity shines bright.
Those Appalu weren't just delectable; they were little powerhouses of health. Amma always preferred Govinda Bhog rice. This wasn't your average rice. It held a special aura, a hint of sunshine trapped within each grain. And that sweetness? It came naturally from the rice itself, not from an avalanche of added sugar.
Here's the key: Govinda Bhog, besides its innate sweetness and flavor, boasts a wealth of fiber, protein, and antioxidants. These hidden treasures turned our evening snack from a sugary rush into a subtle nudge towards well-being. Just a couple of Appalu, perhaps with a warm cup of milk, would keep us content until dinner. No processed snacks, no sugary bribes - just wholesome goodness that fueled our bodies.
Perhaps that's why the memory of those Appalu evenings still holds such warmth. It wasn't just about the taste or the tradition; it was about nourishing ourselves with food that was real, simple, and innately good for us. In a world overflowing with instant gratification, maybe it's time to revisit that philosophy. After all, who knew a little Appalu, made with love and Govinda Bhog rice, could be the secret weapon for sustainable, radiant health?
Recipe for Appalu
Here's a simple and delightful recipe for making Appalu at home:
Ingredients:
- 1 cup Govinda Bhog rice (or any aromatic sweet rice)
- 1/2 cup jaggery
- 2 cups water
- 1/4 cup pure ghee
- A pinch of cardamom powder
- Oil for frying
Instructions:
- Prepare the Rice Flour: Wash and soak the rice for 4-5 hours. Drain and spread it on a clean cloth to air dry. Once dried, grind it into a fine flour.
- Make Jaggery Syrup: In a pan, melt jaggery in 1 cup of water over medium heat. Strain the syrup to remove any impurities.
- Prepare the Dough: Add the jaggery syrup to the rice flour gradually, mixing continuously to form a dough. Add a pinch of cardamom powder for flavor.
- Shape the Appalu: Grease your hands with ghee and take small portions of the dough. Flatten them into small discs.
- Fry the Appalu: Heat oil in a pan over medium heat. Fry the Appalu until they turn golden brown and crispy. Remove and drain on a paper towel.
- Serve: Let the Appalu cool down before serving. Store them in an airtight container to enjoy for days.