🇮🇳 Indian Vegetarian

Vellai Appam

Name: Vellai Appam
Prep time: 29 min
Cook time: 16 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1 cup, chopped Urad Dal; 1/2 tsp Mustard Seeds; 2 sprigs Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour

🇮🇳 Indian

White rice appams, soft Kerala steamed puffs for stew mornings. The batter does the work; the pan does the magic. Classic sides: molaga podi with sesame oil, and a bowl of sambar.

Prep 29 min Cook 16 min Serves 3 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Urad Dal1 cup, chopped
Mustard Seeds1/2 tsp
Curry Leaves2 sprigs
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Stir the fermented batter gently; it should be thick but pourable. Add a splash of water only if needed.
3
Get the pan properly hot; the first attempt tells you everything about the temperature.
4
Spoon the batter in, swirl or shape quickly, and let it set undisturbed for two minutes.
5
Wait for the edges to lift on their own, then flip for a minute more; serve hot with chutney and sambar.

Chef's tip

In cold weather, leave the batter in the oven with just the light on.

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Watch how it's made

Video: Recipe 558: Vellaiyappam & Varamilagai Chutney · on YouTube