What is Morappam?
Morappam is a Kerala / Palghat cuisine snack specially made with fermented batter of rice and lentils.
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. If you like instant snack / breakfast options like these, why not try this this Kadamba Dosai (Instant Gluten Free, vegan Indian Savory Pancake. Served for Breakfast or evening Tiffins) . This Morappam can also be served with a spicy and tangy Andhra Style CArrot Garlic Pachadi
Other Quick snacks you can dish out for those 4 pm hunger pangs or a light dinner !
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 (White / Brown / Red)/ 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). please check recipe for details.
- Can i skip the onions here ?
Yes, onions are optional and can be skipped
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 FOR LATER
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)
What you need to make Morappam
- Raw rice - 3 cups (1 cup measured 80 ml)
- Urad Dal - 1 cup
- Channa dal - ¼ cup
- Aval /Beaten rice - 1 handful
Addons:
- Yoghurt - ¼ cup
- Salt
Tempering:
- Sesame oil - 2 tsp
- Mustard - ½ tsp
- chopped Green chillies / red chillies - ½ tsp
- curry leaves - few (chopped fine)
- Minced onion - 2 tablespoon (opt.)
How to make Morappam
- 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 ¾ 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 tablespoon of roasted rava or a teaspoon of rice flour to the batter and proceed as usual.
Morappam | Quick Kerala Cuisine snack
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
- ¼ cup Yoghurt
- 1 teaspoon Salt
Tempering
- 2 teaspoon Sesame oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon chopped Green chillies / red chillies
- 1 sprig curry leaves chopped fine
- 2 tablespoon 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 ¾ 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 tablespoon of roasted rava or a teaspoon of rice flour to the batter and proceed as usual
vaishali sabnani says
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 .
Gayathri Kumar says
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.
Sharmila kingsly says
Lovely recipe.. Even i thought it is Kuzhi Paniyaram before reading it!! Lovely snack !!
cookingwithsapana says
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.
Sowmya :) says
These morappams look so crunchy and delicious. Perfect for the monsoon with a cup of tea. Bookmarked
Padmajha says
Yes, separate batter is the best for morappam. Made it long time back and the kids loved it. Nice snack Kalyani
Archana says
Wow that's awesome kalyani. We love paddu n will enjoy this for sure.
Srividhya says
Vaandu likes these for lunch box. Never tried separate batter. Will try this soon. Bookmarking.
Priya Suresh says
Omg, how crispy those morappams looks, feel like having those cuties with a bowl of spicy chutney, too delicious.
rajani says
Haven't heard about this before, but it sure looks perfect for snacking with a cup of tea
Mayuri Patel says
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 🙂
Nalini's Kitchen says
Such an excellent and protein packed,guilt free snack.Wish I could have some.
Nalini's Kitchen says
Such an excellent and protein packed,guilt free snack.Wish I could have some.
Srivalli says
Wow hearing about this snack for the first time, what a treasure find Kalyani. Thank you for trying and sharing..:)
Unknown says
These morappams are perfect filling snacks. - Anlet Prince (www.Annslittlecorner.com )
Preeti says
Healthy and tasty snack... bookmarked.
Unknown says
I make kuzhi paniyarams with the traditional idli / dosa batter. This batter is new to me... Sounds interesting..
Chef Mireille says
I'm always looking for new recipes to try in my paniyaram pan. This is definitely next on the list!
Kalyani says
thanks mir. am sure you would love this...
Gopalakrishnan says
Adipoli snack.
Kalyani says
thanks !
Mayuri Patel says
We love paddu and this morappam recipe is bookmarked so that I can make it for breakfast. Perfect hot snack as the weather is still a bit cold and am always looking for hot breakfast options.
Kalyani says
Morappam is delish any time of the year, but a special treat during Rainy / Chilly days for sure. Hope you'd try, Mayuri
Priya Vj says
Morappams are a palakkad speciality and taste delicious. I do make them occasionally. A tip I was told is to soak one Kerala pappadam along with other ingredients and grind it . Gives a nice texture to the morappams .
Kalyani says
oh I am so trying this trick ! thanks pa
Jayashree. T. Rao says
Morappam is quite new to me, though it looks like our gundapongal. I will make it sometime soon for breakfast.
Kalyani says
yes it looks like paddu / gunda pongali , but the batter is best made afresh for this as the taste is amazing