Thursday, 24 January 2013

Muttayappam (with video illustration)


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.
Ingredients:
(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

Method

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.

14 comments:

  1. Adipoli muttayappam...perfect with spicy chicken curry..yum..

    ReplyDelete
  2. Delicious appams,love to have some spicy side dish.

    ReplyDelete
  3. this is my hubby's favorite, and I am procrastinating in making it... :( should soon try it out before he threatens to divorce me, hehe... thanks for the recipe, hasna!!!

    ReplyDelete
  4. today i just cook Indian curry fish and just enjoy with white steam rice, but next time i want make this and together with curry fish, thanks for sharing.

    ReplyDelete
  5. Now this is new to me. I would love to taste them!

    ReplyDelete
  6. That's new to me. Loved this delicious recipe.

    ReplyDelete
  7. tempting and inviting

    first time here..u have wonderful collections...hapi to follow u..glad if u do d same!

    http://subhieskitchen.blogspot.co.uk/

    ReplyDelete
  8. In my place, this is called Muttasurka. I have never come across a recipe for this on the internet,so I was pleasantly surprised to find such a local Kannur dish here!! Great job!

    ReplyDelete
  9. In my place, this is called Muttasurka. I have never come across a recipe for this on the internet,so I was pleasantly surprised to find such a local Kannur dish here!! Great job!

    ReplyDelete
  10. this is new to me malabar side is blessed with a lot of unique dishes!!!!!!!

    ReplyDelete
  11. I have tried with the recipe you provided. The issue i have is that the appam doesn't fluff up like yours in the pic. Its just too flat. Could you advise me on something i could do?

    ReplyDelete
  12. Dd u follow all those tips that I mentioned? Flat appals might b cos f 2 reasons.. Texture of dough nd heat frm below. Measure of water is very important here.. U have to strain the rice first nd then measure and add water,as mentioned above, to that before grinding. Oil should be hot enough (bt nt smoking hot)and once u pour the ladleful of dough , increase the flame.

    ReplyDelete
[Reply]

Thursday, 24 January 2013

Muttayappam (with video illustration)


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.
Ingredients:
(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

Method

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.

14 comments:

  1. Adipoli muttayappam...perfect with spicy chicken curry..yum..

    ReplyDelete
  2. Delicious appams,love to have some spicy side dish.

    ReplyDelete
  3. this is my hubby's favorite, and I am procrastinating in making it... :( should soon try it out before he threatens to divorce me, hehe... thanks for the recipe, hasna!!!

    ReplyDelete
  4. today i just cook Indian curry fish and just enjoy with white steam rice, but next time i want make this and together with curry fish, thanks for sharing.

    ReplyDelete
  5. Now this is new to me. I would love to taste them!

    ReplyDelete
  6. That's new to me. Loved this delicious recipe.

    ReplyDelete
  7. tempting and inviting

    first time here..u have wonderful collections...hapi to follow u..glad if u do d same!

    http://subhieskitchen.blogspot.co.uk/

    ReplyDelete
  8. In my place, this is called Muttasurka. I have never come across a recipe for this on the internet,so I was pleasantly surprised to find such a local Kannur dish here!! Great job!

    ReplyDelete
  9. In my place, this is called Muttasurka. I have never come across a recipe for this on the internet,so I was pleasantly surprised to find such a local Kannur dish here!! Great job!

    ReplyDelete
  10. this is new to me malabar side is blessed with a lot of unique dishes!!!!!!!

    ReplyDelete
  11. I have tried with the recipe you provided. The issue i have is that the appam doesn't fluff up like yours in the pic. Its just too flat. Could you advise me on something i could do?

    ReplyDelete
  12. Dd u follow all those tips that I mentioned? Flat appals might b cos f 2 reasons.. Texture of dough nd heat frm below. Measure of water is very important here.. U have to strain the rice first nd then measure and add water,as mentioned above, to that before grinding. Oil should be hot enough (bt nt smoking hot)and once u pour the ladleful of dough , increase the flame.

    ReplyDelete