Mor appam recipe
Palakad style mor appam , a healthy and easy breakfast recipe
Servings: 16 mor appams
Ingredients
- 1 cup raw rice
- 1/3 cup urad dal
- 1 tbsp chana dal
- Salt to taste
- Oil to cook the mor appam
- ½ cup curd | yogurt
- ¼ tsp red chili powder
To temper
- 1 tbsp sesame oil
- ½ tsp mustard seeds
- 1 tbsp urad dal
- 1 tbsp chana dal
- Few coriander leaves chopped
- Few curry leaves chopped
- 2 green chilis chopped
- 2 pinches asafoetida
Instructions
- In a bowl add the rice, urad dal and chana dal.
- Wash this twice and soak this for 3 hours.
- Drain the water and add ½ cup of curd to this.
- Grind this into a smooth paste.
- No need to add water while grinding, the curd is enough.
- Transfer this to a vessel and add salt.
- Mix well using your hands and allow this to ferment this for 3 hours.
- Some people don’t ferment this and straight away make the mor appam.
- Fermentation makes it even more soft.
- In a pan add 1 tbsp sesame oil.
- Add mustard seeds, urad dal, chana dal, coriander leaves, curry leaves and green chilis.
- Saute till the dal turns golden brown and add asafoetida.
- Mix well and add this to the batter.
- Add ¼ tsp red chili powder.
- Mix well and the consistency should be like a idli batter.
- If it is thick, add thick butter milk to adjust the consistency.
- Add little oil to the paniyaram pans.
- Cover and cook it for few minutes.
- Once one side is cooked, open and flip this.
- Cook till the other side also cooks up well.
- Take out and repeat to finish.
- Serve Mor appams with kara chutney or coconut chutney.
Notes
1. The mor appam batter can be kept inside the refrigerator for 2 days.
2. If you want you can add finely chopped onion and grated carrot to the Mor appams.