Chettinad Vellai Appam is a classic and traditional dish that is a part of each and every Chettinad home, especially as a breakfast item during functions and special occasions. If there is an iconic part of South Indian cuisine that must be cooked and/or had, it is the Chettinad cuisine which is the food of the community called Nagarathars or Nattukotai Chettiars from the Chettinad region of Tamil Nadu.
One of the most iconic dishes of Chettinad cuisine is the Crispy Appam or the Paniyaram, as it is otherwise known as. Learn to make this delicious appam in a step-by-step manner. Making this South Indian Vellai Appam requires time because there is the batter making process involved. For the batter, urad dal and rice need to be soaked together for at least 2 hours before grinding them into a smooth paste and adding cooking soda and salt as well as water and milk for proper batter consistency.
Fry the batter in oil to make these tasty appams but do not fry them till they are crisp, and drain excess oil by keeping them on absorbent paper. Serve this Special Chettinad Appam with Kara chutney or coconut and garlic chutney and watch everyone lick their fingers.