Chettinad Vellai Appam, also known as Vellai Paniyaram, is a cherished South Indian delicacy that encapsulates the essence of Chettinad cuisine. These fluffy, white, and slightly crispy dumplings are made from a fermented rice and urad dal batter, creating a delightful blend of textures. The unique flavor of Vellai Appam comes from the subtle spices, coconut, and curry leaves that are infused during the preparation. Whether enjoyed as a breakfast treat, snack, or part of a traditional feast, Chettinad Vellai Appam is a delightful embodiment of South Indian culinary craftsmanship, showcasing the region’s intricate flavors and culinary heritage.
Chettinad Vellai Appam | Vellai Paniyaram Recipe | Gomathi Kitchen
Description
Chettinad Vellai Appam, a South Indian delicacy, are fluffy, crispy dumplings made from fermented rice and urad dal batter, infused with subtle spices and coconut.
Ingredients
To prepare Madurai special Vellai appam / Bonda
To prepare Green chilli chutney
Instructions
To prepare vellai appam
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Begin with take ingredients like, raw rice, idli rice and whole urad dal.
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Wash and soak altogether for 4-5 hrs.
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Use Grinder or mixie to make them in to fine paste. Vellai appam batter consistency should be like dosa batter consistency.
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Add salt and mix thoroughly. Allow the batter to ferment for about 4-5 hours.
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After fermentation, mix well and take the required quantity of batter in a separate bowel.
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To this batter add asafoetida powder, cumin seeds and pepper corns.
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Add chopped coconut, ginger, and some fresh curry leaves.
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Mix everything well. The batter consistency should be moderately thick and flowing.
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Heat the oil in a pan for frying.
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Add some chopped onion (optional).
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Pour a spoonful full batter into the hot oil. Use the wet spoon to nonstick of batter.
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Fry the bond over medium heat, and flip once it reaches golden.
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Remove from the pan once cooked nicely and both the sides reaches golden.
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Outside crispy and softy inside vellai appam is now ready.
To prepare Green chilli chutney
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Heat oil in a pan.
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To this add channa dal, sauté well till it turns golden. Remove everything without any oil and keep it aside.
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Add green chillies in to the same hot oil. Once they turn pale in colour remove them from the pan.
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Allow sauteed chana dal and green chillies to cool.
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After cool down. Transfer these in to a mixie jar.
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To this add asafoetida powder.
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Add grated coconut.
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Add salt to this chutney.
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Grind them all by adding water little by little to make slightly coarse paste.
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Tasty green chilli and coconut chutney is ready to serve with bonda.
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Tasty Madurai special Vellai appam is now ready for munching with spicy green chilli chutney.
Note
- While grind the batter for vellai appam make them in to fine paste.
- Vellai appam batter consistency should be like dosa batter consistency. Not too thick nor thin.
- If the batter is too thick it won’t be cook properly, if too thin the bonda absorbs more oil while frying.
- Adjust green chillies as per your taste for chutney.
