Indian Food Recipes | Indian Cooking | Veg & Non Veg Recipes


Morappam has always been our standard Sunday evening snack. All family members would gather at the table after a wonderful Sunday siesta over a cup of steaming South Indian coffee and plates full of Morappams and ramble endlessly about everything in general. What’s easy about the Morappam is that you use the same batter as for idlis. So if you’ve made extra idli batter you can make some morappams for a change. You need an Appakara, a special vessel with indentations as for unniappams. The only drawback about this recipe is that it absorbs a lot of oil so you can either purchase a non-stick appakara (which absorbs less oil) or drain the excess oil thoroughly with tissue after frying.



Preparation time: 20 minutes

Serves: 3

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