• Samanaa

Appi payasa (Fried flatbread milk pudding)

Updated: Aug 16, 2020

Disclaimer! This is not a Malnad specific dish.. Appi payasa belongs to the whole of Karnataka! We would wait for some celebratory occasions or special festivals to devour this payasa. It is prepared by boiling fried puris in sweetened milk. The actual recipe does not call for beautification of the puris, but I liked the idea of having bite sized puris in each mouthful. That step is purely optional.

The taste and the texture and the contentment you feel after eating this is unmatched.. Enough said, this is my favorite payasa.

Serves 3-4


Chiroti rava (see notes) ¼ cup

Water for kneading as required

A pinch of salt

Oil for frying

Milk 4 cups

Sugar 1/3 cup

Ghee 2 tbsp

Cashews broken 1 tbsp

Raisins 1 tbsp

A pinch of cardamom powder

Few strands of saffron


Make a tight dough using chiroti rava, salt and water. Set it aside for at least 30 minutes. Once done, roll it out like roti/chapati and cut coin sized puris using a bottle cap – this step is optional.

You can simply roll out normal sized puris and tear them into pieces later. Fry the puris in hot oil and remove them on kitchen towel to drain off excess oil.

Meanwhile, bring milk to a boil and add sugar, saffron and cardamom powder. Now add the puris and let the payasa boil till it thickens (takes 15-20 minutes, so keep stirring in between). Take it off the heat. Heat ghee in a small wok and fry cashews and raisins and add it to the payasa.


The traditional recipe calls for usage of maida, but I use chiroti rava. Feel free to use maida if you cannot find chiroti rava.

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