Mor Appam is a delicious flavour bomb that combines curd, rice, lentils and a spicy tadka. This Krishna Jayanthi special is one of Girija Paati's famous recipes and a must have on this festive day.
Serve the leftovers as a 4pm snack with a steaming hot cup of filter coffee.
- Raw Rice - 250 gms
- Urad Dhal - 65 gms
- Bengal Gram - 25 gms - wash and soak in water
- Curd - 160 gms
- Raw Papadam (soft South Indian papad) 3-4 pieces - approx 15 gms - hand tear into big pieces
- Finely chopped coconut - 30 gms
- Salt - to taste
- Peanut Oil for frying
Tadka (all to taste):
- Gingelly oil - as required
- Urad Dhal
- Green Chillies - finely chopped - approx 10 chillies
- Dried Red Chillies - 2
- Ginger - finely chopped - 5 gms
- Asafoetida Powder
- Curry Leaves
1. Soak raw rice and urad dhal in 3 cups of water for 30 minutes.
2. Then grind this mixture into a fine batter and set aside.
3. Make a tadka of the ingredients listed above.
4. Take the curd and beat gently till its even and smooth, then add in the torn-up raw papadam.
5. Add this curd into the batter along with salt and mix well.
6. Next add in the coconut, soaked bengal gram and top with the tadka. Mix well, till evenly combined.
7. Heat an appam pan, add in oil in every compartment, enough to fry.
8. Once the oil is hot, drop in a ladle of batter in each compartment.
9. When the appam is half cooked, flip over and allow to cook on the other side.
10. Once done, take out of the pan and serve with and love.
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