Chettinad Vellai Appam

Recipe by
Total Time:
2-4 hours
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Chettinad Recipes from Bawarchi.com  

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.
Chettinad cuisine features an array of delectable vegetarian and non-vegetarian fare. 

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.

Take a look at more Breakfast Recipes. You may also want to try Healthy Mixed Vegetable Adai, Best Sweet Potato Paratha, Easy Maida Dosa

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Ingredients

  • 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.
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