Vellaiappam is a traditional Chettinadu recipe, which is very popular as a snack or as a breakfast . This deep fried delicacy, is very is easy to make, if you have the batter ready . Coconut chutney will, pair well will this dish .
Ingredients
- Raw Rice 3 cups
- Urad Dal 1 cup
- Ginger 6 tablespoons (chopped fine)
- Cumin seeds 2 teaspoons
- Black pepper corns 1 teaspoon ( broken)
- Curry leaves few
- Coriander leaves ( chopped fine) 1/4 cup
- Green chilies 6 to 8
- Salt 4 teaspoons
- Oil for deep frying
Method
- Soak the rice and dal separately for 4 hours . Grind each separately to a smooth batter , adding sufficient water , in a grinder .
- Add salt and let it ferment for 8 hours .
- After it ferments , add the green chilies , cumin seeds , broken pepper corns , curry leaves ,chopped ginger .
- Heat oil in a deep frying pan . When the oil is hot, add a ladle of the batter , gently into the hot oil .
- Deep fry both sides to golden brown .
- Repeat the same till you have the quantity you require.
- Serve hot with chutney,
Note
- You can make this dish in Kuzhiappam chatti too .
- If you want to use the batter immediately , add a cup of curd, to the fresh batter and wait for half an hour before using it .
