If you’ve been to South India, you know that the region is known for its delicious cuisine, especially chutneys and finger foods. South Indian snacks such as soft, mushy bondas and crunchy bite-sized muluks are full of flavor and go well with an evening cup of tea. Not only are they quick and easy to prepare, they are also very healthy and can become part of our diet. And the best part is that many South Indian snacks are ready in minutes. and have them ready for breakfast or when hunger strikes. Now add another interesting participant to the list. It’s called Morapam!
Morappam is usually fermented for at least 6 hours (depending on the climate) to produce a unique, slightly sour aroma (this is due to fermentation). The main ingredients of this snack are urad dal, rice, chana dal and poha. So let’s start with the full recipe. See below.
Morapam recipe | How to make Morapam
First, uncooked rice, poha and dal are soaked separately for 2-3 hours. Grind until smooth, then season. Let rest for at least 3-4 hours.
Mix the curd and let it sit for 10 minutes. Temper it and then mix it into the dough. If using onions, add them now and mix well. Preheat panyalam pan and grease it liberally. Spoon batter into bulge until 3/4 full. Cook over medium-low heat for about 2 minutes, then flip over and cook until browned on all sides.
Serve immediately with Kotamari Tengai Chutney (Coriander Coconut Chutney).
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