Monday, July 14, 2014

Morappam/Kuzhi Paniyaaram




Morappam is a popular evening snack. It is a very close cousin of the kuzhi paniyaram. The Morappam batter is slightly different from the kuzhi paniyaram batter, though you can use the leftover idly/dosa batter. But taste of appams made from the morappam batter is better. 
My grandmother always used to grind the morappam batter to make morappams and never made from the idly/dosa batter. She would soak the rice and dals early morning and grind it by around 10 or 11 am and prepare the morappams in the evening. They taste really yummy. Can't make morappams like my grandmother.



What you’ll need

For the batter
  1. Raw Rice /Pachharisi – 3 Cup
  2. Urad Dal - 1 cup
  3. Channa Dal/Kadala Paruppu – ¼ cup
  4. Aval – a handful (optional)
  5. Curd – ½ cup
  6. Salt to taste

Or
  1. Left over Idly dosa Batter – 2 Cups


For tempering
  1. Oil – 1 tsp
  2. Mustard Seeds – ½ tsp
  3. Onion – 1 finely chopped
  4. Ginger – a small piece, finely chopped
  5. Green chilly – 1 or 2, finely chopped
  6. Coconut pieces – 2 tbsp, finely chopped
  7. Curry Leaves – few

Oil for deep frying

Appa Karol



Method
  1. Soak the Rice, dals and aval separately, for 2 to 3 hours and grind like grinding for dosa batter. Rest it for 3 hours. If you are making the appams for evening snacks grind the batter by 10 or 11 am.
  2. Before making the morappams, take the required amount of batter in a bowl, add salt and curd and mix well.
  3. Heat a small frying pan with oil, and temper with mustard seeds. Pour it over the batter.
  4. Add the rest of the ingredients and mix well. Check for salt.
  5. Heat the Appa Karol, add enough oil for deep frying in each of the grooves.
  6. Once the oil is hot, pour spoonfuls of the batter in each of the groove and cook on medium flame.
  7. Flip over and cook till both sides turn golden.

Serve hot with chutney and sambar.



Note:
  1. I used a small cup for measuring the rice and dals, so I did not have any leftover batter. If you have leftover batter, you can made dosa, though you should eat it hot as it will get hard on cooling.
  2. You can also prepare the morappam with leftover idly/dosa batter.
  3. You can lightly saute the onions and other ingredients except the coconut pieces if you like, before adding to batter.






19 comments:

Wer SAHM said...

appam looks too delicious and a quick way to snack for kids after school... adding curd is highlight

Rafeeda AR said...

pass it over with some chutney and sambar please... i will be happy... :)

Veena Theagarajan said...

looks yum! u r right Mum's grand mothers food is always best

Sowmya Sundararajan said...

Good loking Appams.

Rajani said...

Morappam brings back nostalgic memories of childhood.
I do make it at home sometimes but it is always with leftover batter.
Yours has browned so evenly, they look so soft too!

Uma Ramanujam said...

We prepare almost the same recipe but never know it is called as Morappam. pictures are inviting....

Julie said...

perfectly done dear,love the cutees

Vidhya said...

I have been looking for a good Morappam recipe for years. I think I can end my search here. Will try this out soon and let you know. Thanks for sharing.

Sapana Behl said...

Paniyaram looks tempting..

Priya Suresh said...

Those appams looks damn cute..Very addictive they are.

Shella said...

Yumm yumm yummy. I can imagine how great they must taste

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Hema said...

They look crispy and soft at the same time, healthy and delicious evening snack..

Anonymous said...

Tasty yummy snacks

Anonymous said...

Tasty and yummy

Harini Ramnath said...

Can I use dosa batter directly or should I add curd to that also . Please clarify.

TIA

Kaveri Venkatesh said...

Hi Harini

If using dosa batter you can use it directly as it will be already sour and fermented. Add curd only if you are using freshly ground batter.

Lakshmi Srinivasan said...

moreappam tried this way.its fantastic and tasty

lakshmisrinivasan said...

more appam i tried this way.it comes very tasty.thank u
lakshmisrinivasan

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