Vellai appam, Vellaiappam recipe, Uppu appam, Uppappam, Mor appam, Morappam, appam recipe, savory appam, kara appam karthigai deepam recipe with step by step pictures and video recipe. Check out the mor appam. If you like the video pls SUBSCRIBE to my channel.
Vellai appam, Vellaiappam recipe, Uppu appam, Uppappam, kara appam, Mor appam, Morappam, appam recipe, savory appam, karthigai deepam recipe
Uppu Appam is a tasty, deep-fried bakshanam/snacks/savory prepared with rice and urad dal as the main ingredients. Many families make it for Diwali breakfast. In our home, we prepare this for karthikai deepam | Thirukarthigai too.
Vellai appam for Karthigai deepam and Diwali
Many families prepare Uppu appam | Vellai appam for Deepavali breakfast. My friend says her Diwali day starts with gangasnanam followed by legiyam, Crackers, and vellai appam for breakfast. In our home, we generally prepare uppu appam along with other karthigai deepam recipes.
Uppu appam | vellai appam is one popular recipe in Chettinadu cuisine. In Tamil Nadu it is also popular in Madurai, Tirunelveli area and many other places.
Can I change Rice and dal ratio?
My mother said my grandmother recipe called for 1:1/4 ratio of rice and dal. With years of cooking based on our family’s taste preference now a days she use 1:1/2 ratio of rice and dal for appam and I do the same. If you prefer bond texture you can use 1:1 ratio of rice and dal
Should I cook uppu appam golden brown?
Traditionally uppu Appam is fried half white but cooking appam golden brown is our family’s preference. You can cook appam according to your liking.
Should I ferment Vellai Appam batter?
If you add sour curd you can make appam without fermentation. I generally keep my batter for at least 3 hours in oven by turning on the oven light.
Should I use only use pepper and ginger in powder form?
No, traditionally whole pepper and chopped ginger are used but to make this Uppu appam | Vellai appam my kids friendly dish I have used powdered form. Also you can use green chilli with seeds, deseeding is personal choice to make it kids friendly spice
Ingredients
- 1/2 cup sona masoori rice or raw rice
- 1/4 cup urad dal
- 1 tablespoon curd
- 1 tablespoon coconut
- 1/8 teaspoon pepper powder
- 1/8 teaspoon ginger powder
- Salt as required
- Oil for deep frying
- Curry leaves few
- 2 green chilli adjust according to your taste
- Pinch of sugar
Instructions
- Measure and take rice and dal, wash them then soak for at least 2 hours
- Drain the water and add the soaked dal and rice into the mixie
- Furthermore add salt, sugar and sprinkle very little water and grind. Avoid adding lot of water while grinding
- Transfer the ground batter into a vessel and add ginger powder, pepper powder, green chill, and curd; mix well
- Ferment the batter for at least 3 hours. I generally keep it in my oven by turning on the light
- Take out the batter from oven and sprinkle coconut and add a generous pinch of hing; mix well
- In a deep bottomed pan add oil and heat the pan
- When the oil is hot take batter in the spoon and add it to the hot oil. Alternatively you can also use your hands and add it like bonda
- After one side is cooked flip and fry the appam evenly
- Once the appam turns golden brown drain excess oil and transfer. Uppu appam is ready
Video
Notes
- Appam tastes best when consumed immediately. If it cold warm it and enjoy
- Moisture in the rice and dal is enough for grinding if require sprinkle little water and grind
- Avoid adding lot of water while grinding better, watery batter will absorb more oil
- Do not add too much water while grinding and if the batter becomes watery it will absorb more oil
- Whole pepper and chopped ginger can be used instead of pepper powder and ginger powder
- If you use sour curd you can make vellaiappam batter
- You can temper Mustard seeds and add it to the batter
- Panniyaram pan can be used for cooking appam. Grease it will generous oil. The texture varies slightly
- Cumin seeds can be added for extra flavor
- Uppu appam won’t be crispy like vadai
- if you feel the appam is very hard batter needs little more water
Ingredients:
1/2 cup sona masoori rice or raw rice
1/4 cup urad dal
1 tablespoon curd
1 tablespoon coconut
1/8 teaspoon pepper powder
1/8 teaspoon ginger powder
Salt as required
Oil for deep frying
Curry leaves few
2 green chilli, adjust according to your taste
Pinch of sugar
How to make Uppu appam
- Measure and take rice and dal, wash them then soak for at least 2 hours
- Drain the water and add the soaked dal and rice into the mixie
- Furthermore add salt, sugar and sprinkle very little water and grind. Avoid adding lot of water while grinding
- Transfer the ground batter into a vessel and add ginger powder, pepper powder, green chill, and curd; mix well
- Ferment the batter for at least 3 hours. I generally keep it in my oven by turning on the light
- Take out the batter from oven and sprinkle coconut and add a generous pinch of hing; mix well
- In a deep bottomed pan add oil and heat the pan
- When the oil is hot take batter in the spoon and add it to the hot oil. Alternatively you can also use your hands and add it like bonda
- After one side is cooked flip and fry the appam evenly
- Once the appam turns golden brown drain excess oil and transfer. Uppu appam is ready
Can I make these in an appe pan?
yes, use generous oil and cook