Chettinad Vellai Appam

Ingredients

• • Rice (raw) - 4 cups
• • Black grams (dehusked) - 1 cup
• • Salt - 2 teaspoons
• • Milk - ¼ cup
• • Cooking soda - 3 pinches
• • Oil (for deep frying) - as required

Method

• 1. Soak rice and dal together for 3 hours.
• 2. Grind to smooth paste.
• 3. Add salt, milk and cooking soda. (No need to ferment)
• 4. Dilute to dosa batter consistency with enough water.
• 5. Pour oil in small deep curved pan and heat as for that of gulab jamuns.
• 6. Keep in medium flame and pour with a small ladle like appam.
• 7. Turn over when it is still white in colour. Do not fry till crisp.
• 8. Drain excess oil by keeping on absorbent paper.
• 9. Repeat the process till all the batter is used.
• 10. Size of the appam should be of 3 inches diameter and 118 inch thickness.
• 11. This can be served hot or cold with tomato chutney.

Note

• • To get best results always fill oil upto 1 /4 of the deep curved pan.
• • When oil gets absorbed fill it again to the same level.
• • If the same dough is poured in Paniyaram pan with finely cut onions, curry leaves, ginger, green chilly paste and soaked bengal gram it is called as Vellai Paniyaram.