Velliappam is a different breakfast or a evening snack and is a welcome change from the usual fare. This is made in special moulds called paniyaram moulds , in which the batter is cooked in very little oil. Generally these moulds are made of cast iron . Nowadays non stick version of the moulds are available too in the market.
Ingredients
- Raw Rice 3 cups,
- Black gram dal 1 cup,
- Salt 4 teaspoon,
- Ginger Chopped 5 tablespoon,
- Green chillies ( chopped fine ) 5 to 6,
- Black peppercorns 1 teaspoon,
- Cumin seeds 2 teaspoon,
- Curry leaves ¼ cup,
- Coriander a handful (chopped),
- Oil for deep frying.
Method
- Soak the rice and dal separately.
- After three hours or more, drain the rice and dry. Grind to a fine powder .
- Drain and grind the dal well, to a spongy batter .
- Add 1 cup of water or more to the powdered rice, along with salt, ginger, curry leaves, green chillies and coriander leaves.
- Break the peppercorns and cumin roughly with a pestle or in a mixie and add to the batter. Add black gram dal batter too .
- Mix well, to make a thick pouring consistency .
- Keep aside for fermentation for 6 to 8 hours. During summers, 4 to 5 hours of fermentation is more than enough.
- Heat paniyara moulds ,rub a teaspoon of in each mould , take a little of the batter, in a deep spoon or ladle and pour into each mould and shallow fry.
- When one side become golden brown turn to other side and cook too. Drain in a parchment paper.
- These can be made by putting directly, a ladle of batter into hot oil and deep fried to golden brown.
- Serve with coconut chutney.
- The dosa or idli batter can be used to make the above recipe .
- If the batter is not fermented enough , add a ladle or two of curd and mix . Use it immediately.