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.

Also, check out

• Chettinad kuzhi paniyaram
• Instant rava paniyaram
• Chilli cheese kuzhipaniyaram
• Ragi veg kuzhi paniayaram
• Tomato paniyaram

Mor Appam recipe

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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 16 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.

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.

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