How to make Vellappam Recipe - A spicy and wholesome snack made from a smooth and spongy batter.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram skinless (dhuli urad dal) ( उड़द दाल धुली ) , Fenugreek seeds (methi dana) ( मेथीदाना )

Cuisine : Karnataka

Course : Snack


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Vellappam checkout Dahi Bhalla Puri , Venkaya Adai , Rasam Vada , Stuffed Dahiwadas . You can also find more Snack recipes like Chana Pakora, Moong Dal Crispy Kachori, Handvo, Salami And Cheese Baby Uttappam Sandwich. Or try out these recipes from Karnataka Cuisine like Tomato Rice, Bajra Idli, Neer More, Mor Koolu.

Vellappam Recipe Card


Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Vellappam

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Ginger 1 inch piece

  • Green chillies 6

  • Curry leaves 10-12

  • Fresh coriander leaves 1/2 medium bunch

  • Cumin seeds 1 teaspoon

  • Peppercorns 1 teaspoon

  • Rice flour 1 cup

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Soda 1/4 teaspoon

  • Yogurt (sour) 1/4 cup

  • Refined oil to deep fry


Step 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.

Step 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.

Step 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.

Step 4

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

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