Diwali recipesVellaiappam recipe, uppappam

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.
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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.


  • 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.

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  1. Jeyasri,we make this..n I just love it a lot and mom makes for evening snack…its been ages I had it..:)
    We call this bonda not appam and I love these kind of bondas more than pakodas..:)

  2. My mom used to make these too with left over batter like what you have said. I wasn't so impressed since it was oily. But yours looks so tempting. Guess I need to make it from scratch to enjoy it 🙂


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