A specialty from Palakkad, in Kerala, Morappam is commonly known as Kuzhi Panniyaram, because of its similarity in appearance but the batter is different from all south Indian delicacies.
Ingredients:
For soaking:
3 cup raw rice
A handful of poha
¼ cup chana dal
1 cup urad dal
Ingredients:
Add-ons:
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.