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.
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.