Vellappam A spicy and wholesome snack made from a smooth and spongy batter. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Feb 2016 in Recipes Course New Update Main Ingredients Split black gram skinless (dhuli urad dal), Fenugreek seeds (methi dana) Cuisine Karnataka Course Snacks and Starters Prep Time 1.30-2 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Vellappam 1/4 cup Split black gram skinless (dhuli urad dal) 1/2 teaspoon Fenugreek seeds (methi dana) 1 inch piece Ginger 6 Green chillies 10-12 Curry leaves 1/2 medium bunch Fresh coriander leaves 1 teaspoon Cumin seeds 1 teaspoon Peppercorns 1 cup Rice flour 1/4 teaspoon Asafoetida to taste Salt 1/4 teaspoon Soda 1/4 cup Yogurt (sour) to deep fry Refined oil Method Advertisment Wash and soak dal and methi seeds in one cup of water for about an hour. Drain and grind to a smooth and spongy batter. Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Wash and chop curry leaves. Clean, wash and chop coriander leaves. Crush cumin seeds and peppercorn with a rolling pin to a coarse powder. Mix all the above together with the rice flour, asafoetida and add salt to taste. Just before preparing add cooking soda and yogurt and mix well. Heat sufficient oil in a kadai, dip a tablespoon in water and take the batter with this spoon, smoothen the surface and drop into the hot oil to deep fry. Turn them and fry till crisp and golden brown. Drain onto an absorbent paper and serve hot with chutney. Nutrition Info Calories 1006 Carbohydrates 126.7 Protein 24.2 Fat 44.7 Other Fiber 8.8gm #Asafoetida #Cumin seeds #Curry leaves #Fenugreek seeds (methi dana) #Fresh coriander leaves #Ginger #Green chillies #Peppercorns #Refined oil #Rice flour #Salt #Soda #Split black gram skinless (dhuli urad dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article