New Update
Main Ingredients | Split black gram skinless (dhuli urad dal), Fenugreek seeds (methi dana) |
Cuisine | Karnataka |
Course | Snacks and Starters |
Prep Time | 1.30-2 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Vellappam
- 1/4 cup Split black gram skinless (dhuli urad dal)
- 1/2 teaspoon Fenugreek seeds (methi dana)
- 1 inch piece Ginger
- 6 Green chillies
- 10-12 Curry leaves
- 1/2 medium bunch Fresh coriander leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Peppercorns
- 1 cup Rice flour
- 1/4 teaspoon Asafoetida
- to taste Salt
- 1/4 teaspoon Soda
- 1/4 cup Yogurt (sour)
- to deep fry Refined oil
Method
- Wash and soak dal and methi seeds in one cup of water for about an hour. Drain and grind to a smooth and spongy batter. Peel, wash and chop ginger.
- Remove stems, wash and chop green chillies. Wash and chop curry leaves. Clean, wash and chop coriander leaves. Crush cumin seeds and peppercorn with a rolling pin to a coarse powder.
- Mix all the above together with the rice flour, asafoetida and add salt to taste. Just before preparing add cooking soda and yogurt and mix well. Heat sufficient oil in a kadai, dip a tablespoon in water and take the batter with this spoon, smoothen the surface and drop into the hot oil to deep fry.
- Turn them and fry till crisp and golden brown. Drain onto an absorbent paper and serve hot with chutney.
Nutrition Info
Calories | 1006 |
Carbohydrates | 126.7 |
Protein | 24.2 |
Fat | 44.7 |
Other Fiber | 8.8gm |
Advertisment