Velladai is nothing but a savoury pancake , which is rich in goodness of shallots and egg. Since it is white in colour (may be before frying), it got this name. It is a healthy and filling dish which is usually prepared for breakfast by most people in my hometown. It is very simple to prepare and does not need much planning as for dosa. It goes well with mutton or chicken curry.

Traditionally it is prepared with fresh coconut milk. But here i used ready made coconut milk , since it doesn’t differ in taste. You can use any type as you wish. And coarse rice powder yields good taste than fine powder. But you can go with fine powder, if you don’t find coarse one.

Do try this recipe and post your comments 🙂

Happy Cooking !!

INGREDIENTS:

250 grams Shallots, thinly sliced

6 Eggs

300ml Thick coconut milk

2 sprig Curry leaves. chopped

1½ cup Coarse Rice Powder

3 Green chillies, finely chopped

Salt, to taste

Ghee, for shallow fry

INSTRUCTIONS:

Take eggs in a wide bowl and beat in medium speed using a beater, for few minutes until light.

Then add in sliced shallots, curry leaves, coconut milk, rice powder, green chillies and salt, one by one. Gently give a good mix, until everything is mixed well.

Heat a tablespoon of ghee in Appam pan. Add 2 ladles of prepared batter and close the pan. Cook it in low-medium flame for few minutes or until the bottom side turned golden brown.

Now flip to another side and add a tablespoon of ghee. Continue cooking until it turns golden brown and it is cooked well inside.

Transfer to a serving plate and serve hot with any curry..