Indian Vegetarian Recipes

Mor appam recipe

Mor appam recipe | Palakad style mor appam recipe with full video and step-by-step pictorial instructions. Mor appam is similar to kuzhi paniyaram but the batter is different from the Kuzhi paniyaram batter.

As the name suggests it is made using curd and seasoned with Traditional south Indian seasoning items like mustard seeds, urad dal, ginger, green chili, and asafoetida. This is a perfect breakfast | dinner recipe. Even you can serve this as a tiffin with evening coffee | tea.

I have heard about this mor appam but never tasted this anywhere. When I asked my friend she got this recipe from her sister Mrs. Usha. It turned out so well and definitely an interesting recipe to give it a try. It will be a good variation from our usual Idli | dosa.

The sourness of the curd and the spiciness from the green chili and red chili powder, give a nice taste to this mor appam. Since we are making this in Kuzhi paniyaram pan, this is a healthy breakfast | dinner option too.

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Mor Appam recipe

Mor appam recipe

Palakad style mor appam , a healthy and easy breakfast recipe

Course Breakfast, Dinner

Cuisine Indian

Keyword South Indian breakfast recipes

Prep Time 15 minutes

Soaking and fermentation time 6 hours

Total Time 6 hours 15 minutes

Servings mor appams

Author Jeyashri suresh

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.

Video

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.

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.

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.

The mor appam batter can be kept inside the refrigerator for 2 days.
If you want you can add finely chopped onion and grated carrot to the Mor appams.

The post Mor appam recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.