October 28, 2016

Vellaiappam

Vellaippam is the traditional breakfast recipe that finds place in Diwali menu in most of the families of Tamilnadu. It is a deep fried one made with the batter specially we grind for making this vellaiappam...

  • Pre time: 15 mins
  • Cooking time: 15 to 20 mins
  • Serves: 5

Ingredients for making Vellaiappam:

  • Raw rice : 1 and 1/2 cups
  • Par boiled rice (Puzhungal arisi) 1/2 cup
  • Urad dal 3/4 cup
  • Milk 3 table spoons
  • Salt 1/2 tea spoon
  • Crushed pepper corns 1 tea spoon
  • Finely chopped green chillies, coconut and ginger 1 tea spoons each
  • Oil for deep frying


How to make Vellaiappam?

Wash the rice and dal together and soak in water for 3 to 4 hours.
Remove the soaked water and grind the stuff in mixie to the consistency of fluffy batter with salt adding less water.
The batter must be soft, smooth and fluffy.
Refrigerate the batter.
Take the batter out two hours before making the vellaiappams and keep aside.
Add the peppercorns and chopped items.
Pour the milk in to it and bring the batter to the pouring consistency. It need not be as thick as the urud dal vada (Ulunthu vadai) batter consistency.
Add a pinch of cooking soda and mix well.
Heat oil in a pan.
Once the oil is well heated keep the flame to medium.

Pour a ladle of batter to the oil.
Wait till the batter spreads like a floral pattern and the corners become golden. With the spatula keep pouring the oil around,  on the top of the vellaiappam to enable the top side also to get cooked.

The speciality of this vellaiappam is, it looks golden and very crispy one side whereas the other side looks white and soft.

Transfer the fried ones to a pan with tissues to absorb the extra oil.
Serve hot with tomato chutney.
If it is not Amavasai on Diwali day we prefer small onion chutney to this classic vellaiappam.



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