Vellai Appam Recipe | South Indian Chettinad Uppappam

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Vellai Appam

Nov 26, 2013     one comment.

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.
Vellai Appam Recipe | South Indian Chettinad Uppappam*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 –
Vellai Appam Recipe | South Indian Chettinad Uppappam

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.
Vellai Appam Recipe | South Indian Chettinad Uppappam

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
Vellai Appam Recipe | South Indian Chettinad Uppappam

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
Vellai Appam Recipe | South Indian Chettinad Uppappam

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
Vellai Appam Recipe | South Indian Chettinad Uppappam

Let it fry on both sides for about 2-3 minutes each or until it develops a golden brown color.
Vellai Appam Recipe | South Indian Chettinad Uppappam Vellai Appam Recipe | South Indian Chettinad Uppappam

Remove on a slotted plate / paper towel.
Vellai Appam Recipe | South Indian Chettinad Uppappam

Vellai Appam
Author: Kavitha
Prep time:
Cook time:
Total time:
Serves: 10-12 Vellai Appams
Ingredients
  • 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
Instructions
  1. Soak rice and urad dal in water for 2-4 hours
  2. Drain the water and add them to a powerful blender along with the curd. Grind to a smooth paste.
  3. 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
  4. 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
  5. 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
  6. Let it fry on both sides for about 2-3 minutes each or until it develops a golden brown color.
  7. Remove on a slotted plate / paper towel.
  8. serve warm as is or with spicy chutneys

 

Other deep fried delicacies you may enjoy –

Sweet Appam
seedai recipe

Seedai
seedai recipe

Banana Chips
banana chips

Thattai
thattai recipe

Paneer Pakoda
paneer pakoda recipe

Masal Vada
masala vadai

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