Morappam is a favourite evening tiffin. Me and my sister ask Amma to prepare this on Sundays when we watch movies. Perfect evening snack. Those days, as kids, we never bothered about it being drenched in oil. But things have changed now. I have bought a non-stick appam pan specially for making oil-less(not oil-free !!!) morappams. With non-stick pans, the oil used will be somewhat equal to what is required in preparing a dosa. Thats manageable. So here goes the recipe.
Idly/Dosa batter - 1 cup
Medium sized onion - 1 no
Mustard seeds - 1 tspn
Chana dal - 1 tspn
Finely chopped green chilly - 2 nos
Curd chilly - 2 nos
Curry leaves - few
Hing powder - 1/4 tspn.
Heat oil in a skillet. Do the seasoning as given and add to the batter.
Stir in the finely chopped onions. Add salt. Mix well.
Adjust the consistency by adding water, so that it is thinner than dosa batter.
Fill the non-stick appam pits each with 1/2 tspn of oil. Pour spoonfuls of the batter into each pit. It will take two minutes to cook one side.
Flip the morappams upside down. Cook the other side also.
Since it is spicy on its own, serve them with a mug of steaming hot coffe/tea. If desired can serve with any chutney of your choice.