Appadala pindi is an accompaniment served along with rice in Andhra cuisine. It is similar to gun powder but not completely dry. It is mildly spicy and is made into small balls. It is yellowish in color.
Ingredients and Preparation
Urad dal is the main ingredient of appadala pindi. Asafoetida, red chilli and salt are also used. Oil is used for binding the flour.
Urad dal is dry roasted in a pan. It is then ground to a fine powder. Mix all the ingredients and add water to make a soft dough. Oil is added part by part and continuously kneaded till all the oil is absorbed completely.
Appadala pindi is served along with hot rice and ghee. It can also be served along with dose and idli like a dry chutney.
Kandi podi, a popular dry chutney powder is similar to appadalu pindi. It is also made of urad dal and sometimes mixed with chana dal.
Health and Nutrition Facts
Serving size – 1 small ball
Calories – 70, Fat – 5 g, Protein – 2 g
- Appadala pindi is high in calories compared to other accompaniments like green chutney and kandi podi (gum powder).
- Urad dal is a good source of dietary fiber and it helps in maintaining cholesterol and aids digestion. It helps to boost cardiovascular health. It is a good source of protein.
- Excessive urad dal should be avoided as it is rich in purines which result in uric acid accumulation in the body leading to disorders like gout.