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
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…

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