Morappam: Tried This Close Cousin Of Paniyaram From Kerala, Yet?
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South India is primarily known for two things – its breathtakingly beautiful landscape and its unique cuisines. From crispy dosas and fluffy idlis to soft and mushy bondas, tantalising chutneys, and finger foods, the region’s culinary gems flaunt a unique amalgamation of flavours and textures. The snacks are especially packed with flavours that go well with your evening cup of tea. Not only are they simple to prepare, but are also quite healthy and can be a part of our diet. The best part, however, is that there are many South Indian snacks that get ready within minutes and you can prepare them for breakfast or when those hunger pangs kick in. And no, we aren’t talking about the usual idlis or vadas or bondas, there are countless other quick eats that you must try. 

Morappam, for instance, is a specialty from Palakkad, in Kerala. It is commonly known as Kuzhi Panniyaram, because of its similarity in appearance. However, Morappam is made with a special batter, different from that of idli and dosa. The batter for Morappam is made with chana dal (Bengal gram) and aval (flattened rice/poha) besides raw rice, and is typically fermented for at least six hours (depending on the climate) to produce that distinct slightly sour aroma. You can serve morappam with Kothamalli Thengai Chutney (coriander coconut chutney) or Andhra-style carrot garlic pachadi. Want to try this unique snack from Kerala? Here’s a quick recipe for you. Take a look: 


For soaking:

  • 3 cup raw rice 
  • A handful of poha 
  • ¼ cup chana dal 
  • 1 cup urad dal


  • ¼ cup curd 
  • Salt

For tempering: 

  • 2 tsp sesame oil 
  • ½ tsp mustard seeds 
  • ½ tsp green chillies 
  • A few curry leaves 


  • Separately soak the raw rice, poha, and dals for 2-3 hours. 
  • Grind until smooth, season with salt, and let it rest for at least 3-4 hours. 
  • Add the curd, mix it, and set it aside for 10 minutes. 
  • Now, make the tempering by sauteing all the ingredients and stir it into a batter. 
  • Preheat a paniyaram pan and generously grease it. 
  • Spoon the batter into the bulges until ¾ full.  
  • Cook for 2 minutes on low-medium heat.
  • Then, gently flip and cook until it becomes golden brown on all sides.