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Vellai Appam

Vellai Appam

Vellai Appam is a deep fried traditional breakfast recipe from South Indian delicacy. This classic South Indian recipe is prepared with rice and urad dal batter along with addition of coconut, ginger and curry leaves. This is a perfect breakfast and evening snack recipe. This is a part of Diwali celebration in South India. This is no onion no garlic recipe.

vellai-appam

To make vellai appam, rice and split urad is washed and soaked in water, grinded to a smooth paste and kept aside to ferment for 2 hours or overnight. The consistency of batter should be similar to dosa batter or little thick. Then ginger, green chilli, grated coconut and black peppercorn is added to batter. The tempering of mustard seeds and curry leaves gives an amazing flavor. Then deep fried in hot oil till golden brown and crispy.

chettinad-vellai-appam

Vellai Appam goes well with green coconut chutney. It can be served with coriander or mint chutney. This east to make and yummy dish can be served during breakfast or as an evening snack. So take a look on this recipe.


Course: Snacks
Cuisine: South Indian
Prep Time: 2 hours
Cook Time: 15 minutes
Serving: 2

Ingredients:

½ cup rice 
½ cup urad dal (split)
Salt to taste

For Tadka-

1 tsp. oil
¾ tsp. mustard seeds
5-6 curry leaves
For batter-
1 tsp. ginger, chopped
2-3 green chillies, chopped
1 tsp. whole black pepper
½ cup coconut, grated
Oil for frying

Instructions:

Take urad dal and rice in a bowl. Wash 3-4 times properly under running water. Add sufficient water and soak for 1 hour.


After 1 hour drain excess water and grind to a smooth batter. 


Add salt to taste and mix.


The consistency of batter should be similar to dosa batter.  Cover and keep aside for 2 hours to get it fermented.


After 2 hours, heat 1 tsp. ghee in a tadka pan, add mustard seeds. Let them crackle and add curry leaves.


Pour this tadka immediately into batter. Mix well.
Add chopped ginger, chopped green chilli, whole black pepper and grated coconut into batter. Mix properly.


Heat oil in a pan. Drop a ladleful batter in hot oil. 


Fry on low to medium flame till they become crispy and golden brown. 


Remove from hot oil and keep on an absorbent paper. 
Serve with coconut chutney.


Tips:

  • You may leave the batter for overnight to ferment.
  • You may add chopped onion.
Try other South Indian recipe:
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