Vellam Appam/Jaggery Pancake

I think children are like pancakes. You sort of ruin the first one, and you get better at it the second time around.
Kelly Ripa 

Pancakes are one of the most versatile food. Found in almost all cultures and their cuisines, pancakes are both sweet and savoury. Eaten mostly at breakfast, pancakes are a rage worldwide and are considered a quick and easy option. It is amazing to see the variety of pancakes, with unique regional grains, fillings and toppings.
Vellam Appam/Jaggery Pancake is traditional to South India. It is somewhat similar to the 'Meetha Pooda' eaten in Punjab where the batter is made from whole wheat flour and jaggery. Food truly is the common thread among all cultures!!
This month SNC challenge for the month was suggested by Shama nagarajan who blogs from Shama's easy 2 cook recipes. I adapted the recipe and made some changes to suit my palate.


Ingredients: For 4 medium sized 

• 2 tbsp boiled rice(Note: this does not mean rice which is boiled. It is a variety of rice you will get in stores selling South Indian groceries. Use normal rice if you cannot get this variety)
• 2 tbsp rice
• 1 tsp urad dal
• Jaggery-lemon sized
• 1/2 tsp fennel/saunf powder

Procedure: 
Wash and soak both kinds of rice and urad dal for 2 hours.
Grind to a smooth paste using little water.
Take jaggery in a pan and dissolve in some water on medium flame till the mixture becomes thick.
Cool and add this syrup to the ground rice and dal mixture. Add fennel/saunf powder.
Heat a non stick deep pan/kadhai. Pour a small ladle of this mixture and spread it by moving the vessel. 
Add a spoonful of oil and let it cook on low flame,covered with a lid.
Let it cook till golden brown in colour, turn and cook the other side too. 
Remove and serve while it is hot and crispy!!

Only a week left for our 1st Anniversary Celebration 3 amazing Book Giveaway!! 

Happy Pancake eating
Amrita