Morappam is one of the less oil breakfast dish. It’s super healthy and contains less calories. It fills you up like a normal meal. Mor means curd in Malayalam and Tamil. Generally we make paniyaram with left over idli batter. But, here I am giving you the recipe with raw rice and a few other ingredients.
The texture will be spongy from inside and crispy from outside. Tomato onion chutney is the best combo for morappam, for us at home.
- 3 cup raw rice
- 1 cup urad dal
- 1/4 cup channa dal
- A hand full of poha
- 1/4 cup curd
- 1 Kerala pappadam
- Salt to taste
- 8 shallots chopped
- 2 green chillies chopped
- 1/2 tsp urad dal
- 1/2 tsp channa dal
- 1/2 tsp mustard
- 1/4 tsp hing
- Chopped curry leaves
Soak the rice separately for 3 hours. Now, soak the urad dal, poha and channa dal together for about 3 hours in a separate dish. Soak the pappadam for 15 minutes.
Now, grind the rice first smoothly and then grind urad dal,channa dal,poha, curd,pappadam together. Mix both the batter and add salt to it. The batter should be like idli batter consistency.
Keep the batter over night or 8 hours for fermentation.
Heat the oil. Add the mustard to oil. Once it starts crackling add the dals as mentioned in the seasoning list. Let it become brown in colour and add asafoetida.
Then add chopped shallots. Fry the shallots till it changes color. Add all the fried seasoning to the fermented batter.
Heat the ‘appe’ pan. Pour a spoon full of batter to the moulds. Close it with a lid. Flip the appam. Cook again. Serve with spicy tomato onion chutney.