My Family Favourites

Vellai  Appam

Easily the best. Vellai in Tamil is white coloured. Appam is a snack dish, we make this for breakfast on Deepavali morning . Usually Vellai appam is deep fried in oil, but this time, I made it in a Kuzhi paniyaram pan to avoid extra oil. My family favourite recipe  just for you.



Raw rice – 1 cup

Whole urad dhal – 3/4  cup

Salt to taste

Green chillies – 2 ( chopped fine)

Coconut pieces ( chopped fine) –  3tablespoons

Finely chopped ginger –  1 tablespoon

Coarsely crushed black pepper  powder – 1teaspoon

Finely chopped curry leaves –  little

Oil enough to fry the vellai appam


Wash and soak the raw rice in water for 2 hours. Wash and soak the urad dhal in water for 2 hours. Drain the urad dhal and grind in a wet grinder with sprinkling little water to a fluffy vada batter consistency. Transfer the batter to a dish. Next , drain and grind the rice  with little water to a very fine paste. Mix both the urad dhal and rice batters well with salt to taste. Rest the batter for 3 hours. Cover and keep it aside. Mix in the chopped green chillies, chopped coconut pieces, and crushed pepper. Add chopped  ginger and curry leaves. Mix well.

Heat a Kuzhi paniyaram pan . Drizzle oil  in the cups. Heat on medium flame. Pour the batter upto 3/4 of each up. Cover the pan with a lid. Cook on sim flame till golden. Carefully turn the appam. Drizzle little oil. Cook till golden on the other side. Lift the appam slowly and store in a container. Serve hot with coconut chutney.

Chef’s Tips

1)The vellai appam batter need not be fermented. Can make it immediately.

2) For best result always grind the soaked urad dhal and rice in a wet grinder.


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