Today, we travel to Tamilnadu / Kerala border to taste Morappam. Well, at first sight, it does look like Kuzhi Paniyaram (or Paddu as its called in Telugu / Kannada). And I thought so too, till we made it with an exclusive Morappam batter. I learnt about this from a neighbour who is from Palghat, Kerala, and apparently this dish is quite popular there.
I first thought I would use the same batter as Idli / Dosa, but my neighbour strongly advised against it. So, made a small portion of the batter. And enjoyed the evening snack thoroughly. Proportions might vary from place to place, but this is what works for me.
Morappam - A GF South Indian Snack (can be made vegan)
Soaking time : 3 hours, grinding time : 15 mins, Fermentation : 3-4 hours
Protein Source : Urad Dal (split black gram) , Channa Dal (Bengal gram), Curd (yoghurt)
Serves : 4 (makes approx 16 - 20 pieces)
For soaking:
Raw rice - 3 cups (the cup measured 80 ml)
Urad Dal - 1 cup
Channa dal - 1/4 cup
Aval /Beaten rice - 1 handful
Addons:
Yoghurt - 1/4 cup
Tempering:
Sesame oil - 2 tsp
Mustard - 1/2 tsp
chopped Green chillies / red chillies - 1/2 tsp
curry leaves - few (chopped fine)
Minced onion - 2 TBSP (opt.)
Method:
Soak the raw rice, aval and the dals separately for 2-3 hours. Grind smooth, add salt. Rest for 3-4 hours.
Add curd and mix well and keep aside for 10 mins.
Make the tempering, add to the batter, mix well. If using onions, add and mix again.
Heat a paniyaram pan (abelskiver) and grease it well. Spoon the batter into the dimples till they are 3/4 full. Cover and cook on low-medium for 2 mins, gently tip them over and let it cook evenly to a golden brown on all sides.
Serve immediately with Kothamalli Thengai Chutney (Coriander Coconut chutney)
Notes:
Yoghurt makes all the difference, so dont skip that, unless you are vegan.
If you are using Idly / Dosa batter, add the yoghurt and tempering, mix and use. Then, watch the salt you add as the batter would already have water.
If Dosa batter is a little too watery, add a TBSP of roasted rava to the batter and proceed as usual.
The Protein Rich Marathon so far:
I first thought I would use the same batter as Idli / Dosa, but my neighbour strongly advised against it. So, made a small portion of the batter. And enjoyed the evening snack thoroughly. Proportions might vary from place to place, but this is what works for me.
Morappam - A GF South Indian Snack (can be made vegan)
Soaking time : 3 hours, grinding time : 15 mins, Fermentation : 3-4 hours
Protein Source : Urad Dal (split black gram) , Channa Dal (Bengal gram), Curd (yoghurt)
Serves : 4 (makes approx 16 - 20 pieces)
For soaking:
Raw rice - 3 cups (the cup measured 80 ml)
Urad Dal - 1 cup
Channa dal - 1/4 cup
Aval /Beaten rice - 1 handful
Addons:
Yoghurt - 1/4 cup
Salt
Sesame oil - 2 tsp
Mustard - 1/2 tsp
chopped Green chillies / red chillies - 1/2 tsp
curry leaves - few (chopped fine)
Minced onion - 2 TBSP (opt.)
Method:
Soak the raw rice, aval and the dals separately for 2-3 hours. Grind smooth, add salt. Rest for 3-4 hours.
Add curd and mix well and keep aside for 10 mins.
Make the tempering, add to the batter, mix well. If using onions, add and mix again.
Heat a paniyaram pan (abelskiver) and grease it well. Spoon the batter into the dimples till they are 3/4 full. Cover and cook on low-medium for 2 mins, gently tip them over and let it cook evenly to a golden brown on all sides.
Serve immediately with Kothamalli Thengai Chutney (Coriander Coconut chutney)
Notes:
Yoghurt makes all the difference, so dont skip that, unless you are vegan.
If you are using Idly / Dosa batter, add the yoghurt and tempering, mix and use. Then, watch the salt you add as the batter would already have water.
If Dosa batter is a little too watery, add a TBSP of roasted rava to the batter and proceed as usual.
The Protein Rich Marathon so far:
| Day 1 | Beetroot Hummus | Condiments |
| Day 2 | Vegan Almond Basil Pesto | Condiments |
| Day 3 | Ram Ladoo (Gulgule) | Snacks / Appetisers |
| Day 4 | Cream of Peas Soup | Snacks / Appetisers |
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
Posts
Excellent snack and bookmarked . I never make my own batters , but must try making now . The snack could pass off as a meal in my family , just need a bit of something on the side . Good one Kalyani .
ReplyDeleteI guess as only raw rice is used, it would taste different. That plate with the morappam looks incredible. Love to have this on a rainy day.
ReplyDeleteLovely recipe.. Even i thought it is Kuzhi Paniyaram before reading it!! Lovely snack !!
ReplyDeleteI just soaked batter or dosa, let me soak Aval and Chana dal too. Will try making these paniyaram today. Looks a healthy and rad snack.
ReplyDeleteThese morappams look so crunchy and delicious. Perfect for the monsoon with a cup of tea. Bookmarked
ReplyDeleteYes, separate batter is the best for morappam. Made it long time back and the kids loved it. Nice snack Kalyani
ReplyDeleteWow that's awesome kalyani. We love paddu n will enjoy this for sure.
ReplyDeleteVaandu likes these for lunch box. Never tried separate batter. Will try this soon. Bookmarking.
ReplyDeleteOmg, how crispy those morappams looks, feel like having those cuties with a bowl of spicy chutney, too delicious.
ReplyDeleteHaven't heard about this before, but it sure looks perfect for snacking with a cup of tea
ReplyDeleteWhen I read the name morappams,I got curious. It does look like paddus. Love the recipe and will surely try it, but not now...after the marathon is over :)
ReplyDeleteSuch an excellent and protein packed,guilt free snack.Wish I could have some.
ReplyDeleteSuch an excellent and protein packed,guilt free snack.Wish I could have some.
ReplyDeleteWow hearing about this snack for the first time, what a treasure find Kalyani. Thank you for trying and sharing..:)
ReplyDeleteThese morappams are perfect filling snacks. - Anlet Prince (www.Annslittlecorner.com )
ReplyDeleteHealthy and tasty snack... bookmarked.
ReplyDeleteI make kuzhi paniyarams with the traditional idli / dosa batter. This batter is new to me... Sounds interesting..
ReplyDelete