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Mor appam
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Mor appam recipe

Palakad style mor appam , a healthy and easy breakfast recipe
Prep Time15 mins
Soaking and fermentation time6 hrs
Total Time6 hrs 15 mins
Course: Breakfast, Dinner
Cuisine: Indian
Keyword: South Indian breakfast recipes
Servings: 16 mor appams
Author: Jeyashri suresh


  • 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


  • 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.



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.