Vellappam

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

1. 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.
2. 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.
3. 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.
4. Turn them and fry till crisp and golden brown. Drain onto an absorbent paper and serve hot with chutney.

Nutrition Info