Muttayappam is again a Malabar special recipe. It's usually made by the Kannurians with slight variations in their respective regions. Some add eggs to this, some make this in kaara (unniyappam kadai) while we make in iron Kadai /chhenachatti/chinese wok.
This is usually a breakfast recipe; but could also be made for dinner as well. These are deep fried pancakes, usually savoured with meat or fish curries. The dough is to be ground to pouring consistency and is poured into oil to deepfry. These are then, puffed up into puri like appams.
(Serves a family of four)
White rice/pachari 3 cups
Cooked parboiled rice 1 1/4 cups
Water 1 3/4 cups
Salt 2 1/2 tsp or to taste
Oil enough to deep fry
Soak white rice in warm water for 2-3 hours or overnight.
Drain rice through a strainer. (You can avoid this step; I'm doing this just to give you the exact measurement of water to be used .)
Now blend or grind it along with cooked rice and minimal water (as prescribed).
Heat oil in an iron kadai. The temperature of oil should not be too high. Once the oil is hot, sprinkle 2-3 drops of water to it and then, when the sound of bubbling water stops, you can proceed to the next step.
Set the fire to low. Pour a laddle-ful of dough into the oil. Once you poured, increase the flame to medium-high.
When the appam puffs up and it is done on that side, you may turn it and fry on the other side too.
You may now take it and drain it ona tissue or strainer.