Appalu are usually about palm sized, thick discs and so don't press. Though traditionally appalu are deep fried, they can also be shallow fried.
- Take a daliya and blend into coarse powder and add this to semolina and mix it.
- Take a pan and add grated coconut, sugar, cardamom powder and saute it.
- When sugar is melting add raisins, cashew nut, almonds and mix nicely, later cook so that it form a ladoo consistency.
- Boil water in a pan and add salt, on slow flame add semolina daliya mixture and mix nicely, later cook with lid on it.
- Remove lid and add cardamom powder, sugar and mix nicely, later cook with lid on it.
- To it add little wheat flour and mix nicely and transfer into a plate, allow it cool down for 2 minutes.
- Apply ghee to hands and take small dumpling and make small flat round.
- Stuff the coconut and sugar mixture, close edges and press it again flat round shape.
- Heat little ghee in a pan and place the stuffed appalu and cook it on both sides.
- Transfer into a plate and serve it.