Vellai Appam
Vellai Appam is the sort of recipe that you make rarely, but when you do – you have the intense satisfaction of enjoying the deep fried delicacy.
*crunch* goes the Vellai Appam when you bite into it hot. Since it is deep fried, we usually make it around the Holiday time, so that all of us can enjoy a piece of it. I wouldn’t dare eat the whole batch. 😀
It is sort of like a fritter (Vadai), but the batter is fermented and has a bit of buttermilk to give a subtle sourness that is crucial to the taste and texture of this fritter.
A while ago, I share my mother’s recipe for Sweet Appam. You should know that both of these are different. “Vellai” in Tamil means White. Since this is white (white the sweet one is brown), we call this Vellai appam….. (at least that is what I was told! 😀 )
VELLAI APPAM RECIPE | Rice & Lentil Fritters
Bunch of stuff I’m using to spice up the batter –
Soak rice & dal in water for 4 hours. Drain the water and add them to a powerful blender along with the curd. Grind to a smooth paste.
Add the other ingredients (except oil) and mix well. If the batter is too thick, add a bit of water to dilute. It should be of pouring consistency
Cover and let the batter rest for 2-3 hours to let it ferment >> This will develop a distinct taste to the final dish so do give the resting time
If deep frying, heat enough oil in a pan. Take small ladle full of batter and gently drop into the hot oil. Once it starts to fry up, you can add the next ladle. But be sure not to pour them too close or they will stick together
Let it fry on both sides for about 2-3 minutes each or until it develops a golden brown color.
Remove on a slotted plate / paper towel.
- 1 cup raw rice
- 1 cup urad dal (split black gram)
- 3 teaspoons whole black pepper (pound slightly to break them up)
- 2 green chillies, finely chopped
- 1 inch ginger, finely chopped (grate if you don’t like chunks)
- 2 tablespoons roughly torn Curry Leaves
- 1/2 cup plain yogurt / curd
- Water
- Vegetable Oil, for deep or shallow frying
- Note
- If you don’t want large chunks of pepper, then use 1 teaspoon of ground pepper
- Soak rice and urad dal in water for 2-4 hours
- Drain the water and add them to a powerful blender along with the curd. Grind to a smooth paste.
- Add the other ingredients (except oil) and mix well. If the batter is too thick, add a bit of water to dilute. It should be of pouring consistency
- Cover and let the batter rest for 2-3 hours to let it ferment >> This will develop a distinct taste to the final dish so do give the resting time
- If deep frying, heat enough oil in a pan. Take small ladle full of batter and gently drop into the hot oil. Once it starts to fry up, you can add the next ladle. But be sure not to pour them too close or they will stick together
- Let it fry on both sides for about 2-3 minutes each or until it develops a golden brown color.
- Remove on a slotted plate / paper towel.
- serve warm as is or with spicy chutneys
Other deep fried delicacies you may enjoy –
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wow, i was searching this recipe.I love it a lot.Will try very soon.Thanks for sharing !