Friday, 6 April 2012

Moru Appam

Moru appam is a savory rice dumpling from Tamilnadu prepared from leftover dosa batter. I prepared this while reviewing the book – Southern Flavors by Chandra Padmanabhan.

These are quite similar to the Chettinad Kuzhi Paniyaram except that sour curd is added to the batter here.


You need:

Leftover dosa batter- 3 cups
Sour curd – ½ cup
Coconut pieces, cut into ¼ “ cubes – ¼
Ginger, peeled and grated – 1” piece
Green chillies – 3, finely chopped
Coriander leaves – 2 tablespoons, finely chopped
Salt to taste
Oil

For tempering :

Oil- 1 teaspoon
Mustard seeds- 1 teaspoon
Urad dal – 1 teaspoon
Asafetida powder – a pinch
Curry leaves – a few

  1. Combine  all the ingredients except those mentioned under ‘for tempering’ . Mix well.
  2. Heat oil for tempering in a small pan and put in the ingredients for tempering in the order mentioned.
  3. When it splutters pour into the prepared batter and mix well.
  4. Heat a paniyaram pan and fill the depressions with a little oil.
  5. When the pan has heated up, pour the batter halfway up the depressions. Cook on low heat for 2-3 minutes.
  6. Using a skewer turn the appam gently and cook on the other side for 2-3 minutes till golden brown.
  7. Drain and place on kitchen paper to absorb excess oil.
  8. Serve hot with sambar . chutney / dosai milagai podi.


My note :

  • Before adding salt, check and add if required as the dosa batter already contains salt.
  • I used a non stick paniyaram pan and hence avoided the oil mentioned in step – 4.


Bon Appetit...



9 comments:

  1. Love these...i too have bookmarked it...yet to make it....

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  2. really healthy n yummy one.looks nice.
    maha

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  3. Perfect south indian dish :)
    http://lavanyasrecipes.blogspot.com/

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  4. appam look very tempting PJ

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  5. Very cute dish, dear! I'm sure they're a hit.

    PJ, do chk out my new post Limpets, The Poor Man’s Abalone & at the same time, take a look at my newly revamped Cooking Page & let me know if u like the new change. Thks, dear!

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  6. Cute looking appams, would love to have some rite now..

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  7. love the tangy taste of this appam.goes well with spicy chutney

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