Vellaiappam recipe, uppappam

   Vellaiappam recipe,Uppappam | Morappam recipe with step by step pictures and video, is a deep fried snack made using rice and urad dal as the main ingredients. My mom makes on Diwali morning along with breakfast. In my in – laws place nobody knows about this and after 11 years of our marriage this is the first time i made at my home and my hubby and kids liked this very much.
    Sometimes my mom makes with left over idli batter and that will absorb a lot of oil. This Vellaiappam is quite famous in Madurai. During our childhood days we used to go the famous Madurai Gopu Iyengar kadai and relish this vellai appam with getti chutney.
Also check out my

• Rava kunukku
• Thavala vadai

Vellaiappam recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 30 Minutes
• Serves: 5-6
• Author: Jeyashri
• Recipe Category:Snack
• Description: Uppappam | morappam recipe, Madurai famous deep fried tea time snack, detailed recipe with video and step by step picture.

     Raw rice  1 cup
    Urad dal  1/2 cup
    Green chilli 4-5
    Black pepper  1 tsp
    Cumin seeds  1/2 tsp
    Ginger a small piece
    Coconut bits  2 tblsp (optional)
    Curry leaves   few
    Yogurt  2 tblsp
    Oil  for deep frying

                                    Full video recipe

                       

Method with step by step pictures :

• Soak rice and urad dal  separately for 2 hours .
• Grind the urad dal into a very smooth paste without adding much water(as we do for urad dal vadai)
• Just sprinkle water while grinding. 

• Grind the rice and it should be little coarse.(add very little water to this while grinding). Transfer the batter to a bowl.

• Coarsely grind the green chilli, curry leaves , pepper, cumin seeds,ginger and asafoetida in a mixie.

• Add this to the batter.
• Add yogurt too.
• Add salt and mix well.

• Allow the batter to sit for half an hour. Let this get fermented slightly.
• Heat the oil in a pan. 
• When it becomes hot, keep the flame in medium.
• With  the help of a spoon or using hands, pour the batter to the oil. 

• Cook till it turns golden brown.
• Drain excess oil in a kitchen tissue.
• Serve hot with Getti chutney.

Notes:

• Do not add too much water while grinding and if the batter becomes watery it will absorb more oil.
• If the yogurt is sour you can start frying in the oil . No need to ferment the vellaiappam batter.