Chettinad Vellai Appam

Recipe by
Total Time:
2-4 hours
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • Raw rice- 2 cups
  • Urad Dal - 1/2 cup
  • Salt- 1.5 tsp
  • Milk - 1/4 cup
  • Cooking soda- 2 pinches
  • Oil- enough to deep fry

How to Make Chettinad Vellai Appam

  • Soak rice and dal together for 2 hours. Grind to a smooth paste.
  • Add salt and cooking soda (no need to ferment).
  • Dilute the batter to desired consistency with milk and enough water.
  • Pour oil in a small, deep curved pan and heat as for gulab jamuns.
  • Keep on medium flame, and with the help of a small ladle, pour the batter like you would an appam.
  • Turn over once, but do not fry till crisp.
  • Drain excess oil by keeping on absorbent paper.
  • Repeat the process till all the batter is used. This can be served hot with any chutney.