Vellai Appam | வெள்ளை அப்பம் - Ammavum Naanum | Episode #46 | Rakesh Raghunathan

Deepavali breakfast is incomplete without this dish. A bite into this spongy, yet crunchy wonder and you will know what we are talking about. Try this for Deepavali this year and let us know how you liked it. Recipe text in English below.

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Ingredients for batter:

* Raw rice – 1 cup
* Whole urad dhal – 1 tbsp
* Salt

Ingredients for tempering:

* Ghee – 2 tsp
* Mustard seeds – 1 tsp
* Urad dhal (split) – ½ tsp
* Asafoetida – 1 tsp
* Curry leaves – 1 sprig

Method:

1. Clean and soak rice and urad dhal in water for 2 hours.

2. Grind to a fine batter and add salt.

3. Allow fermenting overnight.

4. In a small wok, heat ghee and temper with ingredients given under ‘tempering’

5. Pour the tempering over the batter. Mix well.

6. Heat oil in a wok/Kadai until hot and not smoking.

7. Using a small ladle, pour batter into the centre of the wok and splash oil over like you would for pooris.

8. You will notice the sides curling up like a ‘skirt’

9. Remove when it is still white in colour.

10. Serve hot immediately.

Note:

* Can be eaten as is or with chutney.
* If your batter doesn’t ferment, add the juice of half a lemon.

Our Previous Episode of Rakesh Udan:

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