Sanjeev Kapoor

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Vellappam  Recipe

A spicy and wholesome snack made from a smooth and spongy batter.

This is an exclusive website recipe.

Preparation Time : 1.30-2 hour

Cooking time : 31-40 minutes

Servings : 4



  • Split black gram skinless (dhuli urad dal)
    1/4 cup
  • Fenugreek seeds (methi dana)
    1/2 teaspoon
  • Ginger
    1 inch piece
  • Green chillies
  • Curry leaves
  • 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.

Chef Tip

Add some chopped raisins and cashew nuts for a richer taste. Reduce the size and serve as a Cocktail snack.

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