Vellaiapam is a dish made traditionally on Deepavali day, and eaten early in the morning. I learnt this dish from my mother who hails from Madurai. This dish is easy to make with simple ingredients and tastes great.

Cooking instructions

Soak the rice in water for about 15 to 20 minutes. Drain.

Grind the rice to make a fine powder.

Soak black gram dal in water for half-an-hour. Grind to a smooth paste.

Mix with the rice powder using a little water (if needed), along with salt,

and asafoetida. Add green chillies, ginger and curry leaves.

Deep fry in a kadai turning both sides until the appam turns a golden

brown.

Serve with coconut chutney, tomato sauce or ginger chilli chutney.

Note

The dough should be prepared the night before if serving vellaiappam for

breakfast. Ensure that it does not turn sour.

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