Morappam Kuzhi Paniyaaram

Morappam | Kuzhi Paniyaaram

Morappam | Kuzhi Paniyaaram – Palakkad fame savory appe loaded with coconut and onion, prepared with the unique mix of rice, urad dal and channa dal batter. Ingredients:

For the Batter: Raw Rice – 1.5 cups Urad Dal – ½ cup Channa Dal – ¼ cup Aval / Poha / Flattened Rice – 2 tbsps Salt – 1.5 tsps Water – 1 to 1.5 cups Other Ingredients: Grated Coconut – 2 tbsps Finely Chopped Onion – 2 tbsps Finely Chopped Cilantro – 2 tbsps Green Chili – 2 Yogurt – ¼ cup Salt – ½ tsp Oil – 1 tsp for tempering + as required for making the morappams Mustard Seeds – 1 tsp Curry Leaves – 5 Hing – ½ tsp

Prep – Work:

Chop all the required veggies including chili and set aside. Tear the curry leaves into small pieces.

Preparing the Morappam Batter:

Soak 1.5 cups of raw rice, ½ cup urad dal, ¼ channa dal, 2 tbsps of poha for 3 to 5 hours.

Wet grind the rice and lentil mixture into a smooth batter.

Add salt and set it aside. As we add yogurt or buttermilk, fermentation is not required but no harm in fermenting. As it’s hard for me to prepare the batter in the morning, I usually make it in the night and set it aside.

Tempering:

Add the yogurt, chopped onion, cilantro, grated coconut, chopped green chili, curry leaves broken into small pieces. In a tempering pan, add oil. Once the oil is hot, add the mustard seeds and hing. When they splutter add it to the batter.

Mix them and if required add ¼ cup of water. The batter consistency should be in between idli and dosa batter consistency. Instead of water, you can add buttermilk too.

Preparing the Morappams:

Heat the appe/paniyaram pan and grease each mold with oil. Once it is hot, fill ¾ of the mold with the batter and let it cook for a minute and a half. (see notes for cooking time)

Using the paniyaram stick, flip the paniyarams and let it cook for 45 seconds to 1 minute.

Then carefully remove it from appe pan. Similarly, prepare morappams with the remaining batter. Serve hot with chutney or with ketchup. :-)

Notes:

Morappam takes comparatively longer time to cook than regular kuzhi paniyaaram. Also, it was the first time on cast iron; it took me some additional time as well. Usually, when the bottom side is done, the edge will come out automatically. You can flip the morappams then. As I mentioned before, you don’t need to ferment this batter. You can add sour buttermilk or yogurt and prepare them. If using buttermilk, be careful with adding water while grinding. Adjust salt and spice, as per your preference. Instead of preparing in an appe pan, you can fry them as well. I came across few fried morappam recipes as well. Onion is not mandatory. I have prepared with and without onion.

📖 Recipe