Geetha's Kitchen

Whether they are called Vellai appams, Paniyarams, or Mor appams, these little savory pancake balls made from leftover Dosa, Idli, or Adai batters are scrumptious served hot off the pan. They are so good that I often make extra batter when making dosas, idlis, or adais just to make these. These appams make lovely appetizers, breakfast, brunch and tea time treats. Vellai means "white" in Tamil and Mor means "buttermilk". If the appams are made from Dosa or Idli batter, they are white and hence Vellai as opposed to the plum-colored Neyyappams made with brown sugar. If the batter has not fermented well or is too thick, tart buttermilk is added as remedy and the resulting appams are called Mor appams. Let the batter ferment for a day or two at room temperature depending on the weather. If you are not going to use it right away, refrigerate it until needed; it will last for a few days in the fridge. I have referred you to the freshly ground traditional batters; t...

Make these delicious thick vegetable laden pancakes reminiscent of the Chinese egg fooyong or the Japanese Okonomiyaki when you have leftover Adai batter. The vegetable adai can fool one into thinking that it is okonomiyaki! Imagine that!! The leftover batter (kept at room temperature) ferments slightly the next day and has a wonderful tangy flavor and makes for delicious vegetable adais. My favorite veggie combo is: sprouted Mung Beans , shredded red cabbage and carrots, finely sliced onions and bell peppers. This particular combination of vegetables is a feast for the eyes as well as the palate. Serve with coconut or green chutney, raita , or any kind of hot Indian pickles. 4 Servings of 2 adai each Ingredients: 2 cups of Leftover Adai Batter 1/4 tsp Salt 1 sprig curry leaves, leaves finely sliced into ribbons 2 thin slices of ginger, finely chopped 1 hot green chili, seeds removed and chopped fine 2 cups shredded vegetables 1/4 cup Cilantro, chopped A few...

Our mothers, grandmas and aunts were very frugal but extremely creative to provide the family with delectable food while keeping wastage to a minimum. Kunukku was one such invention to incorporate leftover batter to make fabulous snacks similar to pakodas. If the batter is too thin, a little whole wheat flour (1 or 2 Tbsp at a time) may be stirred in; it should be as thick as pancake batter. A half cup of vegetables like finely chopped onions, cabbage or spinach may be added to the batter. Kunukkus are so delicious that one is known to prepare them on occasion from fresh batter also! Ingredients: 2 cups of Leftover Adai Batter 1 pinch of Salt 1 sprig curry leaves, leaves finely sliced into a chiffonade (fine ribbons) 2 thin slices of ginger, finely chopped 1 hot green chili, seeds removed and chopped fine Oil for deep frying Method: Mix the batter with salt, chili, curry leaves and ginger. Heat the oil until very hot but not smoking; a tiny dri...