Breakfast, Paniyaram, Snacks

Morappam | Palghat Special Savoury Snack

What is Morappam?

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 Kerala special snack made with Rice and LentilsPin

How is Morappam different from Kuzhi Paniyaram?

Well, the Kuzhi Paniyaram is usually made from left over Idli / Dosa batter. But the Morappam has channa dal (Bengal gram) and aval (flattened rice / poha) also added to the batter. Plus, Morappam also uses Raw Rice, whereas Idli batter would generally contain boiled Rice / Idli Rava / Idli Rice.

What is Morappam served with ?

Any kind of chutney (check 21+ varieties of chutneys here) or Tiffin Sambhar is served with Morappam. Plus, as its spicy on its own, we love to have it piping hot as is without any accompaniment.

FAQs for Morappam:

What kind of rice do we need?

Any short grained rice will do. Except basmati or basmati Tukda

Can we make it with Boiled Rice / Ponni Rice / Idli Rice?

I am not sure it will work. If it does, please leave a comment below.

Can we make it instantly?

Morappam is usually fermented for atleast 6 hours (depending on the climate) for that characteristic slightly sour smell (which is coz of the fermentation)

How much soaking & fermentation does this need?

Minimum 3 hours soaking and fermenation for overnight or 4 hours min (Climate dependant)

What are the main ingredients for Morappam?

  • Rice – any short grained rice
  • Urad Dal – Split black gram (whole Urad / Gota Urad works best)
  • Channa Dal – gives it body and thickness
  • Poha / flattened Rice / Aval – gives it the fluffiness
Pin

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 (1 cup measured 80 ml)
  • Urad Dal – 1 cup
  • Channa dal – 1/4 cup
  • Aval /Beaten rice – 1 handful

Addons:

  • Yoghurt – 1/4 cup
  • Salt

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. Use a vegan substitute like cashew curd or rice curd if you are avoiding dairy.
  • If the batter is a little too watery, add a TBSP of roasted rava or a tsp of rice flour to the batter and proceed as usual.
MorappamPin
Print Pin
5 from 1 vote

Morappam is a Kerala / Palghat snack specially made with fermented batter of rice and lentils.

Course Snack
Cuisine Indian
Keyword Can be Vegan, Gluten Free, Kerala Cuisine, Lentil, Morappam, Paniyaram, Quick Snack, Raw Rice, Urad Dal
Prep Time 10 minutes
Cook Time 20 minutes
Soaking + Grinding+Fermentation Time 8 hours
Total Time 8 hours 30 minutes
Servings 4 people
Author Kalyani

Equipment

  • abelskiver pan
  • Wet Blender
  • Ladle

Ingredients

  • For soaking:
  • 240 grams Raw rice (1 cup measured 80 ml)
  • 80 grams Urad dal / Split black gram
  • 20 grams Channa Dal / Bengal Gram
  • Aval /Beaten rice – 1 handful
  • Addons:
  • 1/4 cup Yoghurt
  • 1 tsp Salt
  • Tempering:
  • 2 tsp Sesame oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp chopped Green chillies / red chillies
  • 1 sprig curry leaves chopped fine
  • 2 tbsp Onions finely minced, opt.

Instructions

  • 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

  1. Yoghurt makes all the difference, so dont skip that. Use a vegan substitute like cashew curd or rice curd if you are avoiding dairy.
  2. If the batter is a little too watery, add a TBSP of roasted rava or a tsp of rice flour to the batter and proceed as usual

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19 Comments

  1. vaishali sabnani

    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 .

  2. Gayathri Kumar

    I 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.

  3. Sharmila kingsly

    Lovely recipe.. Even i thought it is Kuzhi Paniyaram before reading it!! Lovely snack !!

  4. cookingwithsapana

    I 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.

  5. These morappams look so crunchy and delicious. Perfect for the monsoon with a cup of tea. Bookmarked

  6. Yes, separate batter is the best for morappam. Made it long time back and the kids loved it. Nice snack Kalyani

  7. Wow that's awesome kalyani. We love paddu n will enjoy this for sure.

  8. Vaandu likes these for lunch box. Never tried separate batter. Will try this soon. Bookmarking.

  9. Priya Suresh

    Omg, how crispy those morappams looks, feel like having those cuties with a bowl of spicy chutney, too delicious.

  10. Haven't heard about this before, but it sure looks perfect for snacking with a cup of tea

  11. Mayuri Patel

    When 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 🙂

  12. Nalini's Kitchen

    Such an excellent and protein packed,guilt free snack.Wish I could have some.

  13. Nalini's Kitchen

    Such an excellent and protein packed,guilt free snack.Wish I could have some.

  14. Wow hearing about this snack for the first time, what a treasure find Kalyani. Thank you for trying and sharing..:)

  15. These morappams are perfect filling snacks. – Anlet Prince (www.Annslittlecorner.com )

  16. Healthy and tasty snack… bookmarked.

  17. I make kuzhi paniyarams with the traditional idli / dosa batter. This batter is new to me… Sounds interesting..

  18. Chef Mireille

    5 stars
    I’m always looking for new recipes to try in my paniyaram pan. This is definitely next on the list!

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