Morappam is a very popular evening snack in Kerala. A close cousin of morappam is kuzhi paniyaram from Tamizhnadu. Both are very similar. In my young days, this was made quite often in my home. However, it does require a special vessel (appa karol) to prepare this. Traditionally, this is a deep fried snack. In my experiments with no oil cooking, I tried making this wonderful dish. After several failed attempts, I finally succeeded. I now have this regularly.

2 cups idli or dosa batter (please refer my posts on idli and dosa)
For The Seasoning
1/2 tsp mustard seeds (sarson, kadugu)
1 onion, chopped fine
1 small piece ginger, chopped fine
1-2 green chillies, chopped fine
2 tbsp chopped coconut pieces
1 sprig curry leaves
A small potato, cut breadthwise
Heat a wok and add mustard seeds
When they begin to splutter, remove from flame and add to the batter
Add all other ingredients, except the potato, to the batter
Mix well
Heat the appa karol and rub the potato in each of the indentations (you can also use any nut butter to grease the indentations)
Pour a little batter into each of the indentations
Cook on medium flame, flipping over once so that all sides are equally cooked
Remove from flame and transfer the appams to a serving bowl
Serve with coconut chutney and sambar


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