Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Appam | Palappam

Appam | Palappam is a breakfast dish in God's Own Country. Palappam goes perfect with any stew or curry dish of your choice, be it vegetarian or non vegetarian. Appam or Palappam was originally introduced by Jewish settlers in Kerala.

Ingredientsfor 6 servings

2 cup Raw Rice for 6 people or basmati rice (Pachari)
1/2 tsp Yeast
1 cup Coconut — grated
2 tbsp Semolina
Salt, to taste
1 tsp Sugar

Preparation

Step 1
For preparing the traditional styled dish, first mix semolina with 1 cup water and cook it on a low flame till the semolina is cooked well and reaches a thick (not too thick, a bit pouring consistency, like that of a `kurukku`) consistency.
Step 2
Remove from fire and allow it to cool.
Step 3
Wash rice 3 - 4 times. Soak it at least for 1 hour.
Step 4
Grind it into a fine paste by adding salt, sugar and yeast.
Step 5
The batter should be thick like idli batter consistency.
Step 6
Mix this batter with semolina paste and Stir everything together thoroughly using a spatula.
Step 7
Keep the batter overnight (say 5 to 8 hours or till the batter rise) for fermentation.
Step 8
Just before making palappam, grind the coconut into a very fine paste and mix it well with the batter(or you can extract the coconut milk and mix with the batter).
Step 9
The final batter for palappam is ready. It shouldn`t be thick and very loose but only pouring consistency.
Step 10
Check the amount of salt and add more if needed.
Step 11
Heat a nonstick appachatti and pour one big spoon of the batter, rotate the pan and close with lid.
Step 12
When the steam starts coming out, open the lid and take out the appam.
Step 13
The side border of the palappam should be of a light brown colour and crispy.
Step 14
This is my version of palappam.
Step 15
You can try other options also. Option 1:- Take Ist and IInd extract of coconut milk and grind rice using IInd extract of coconut milk instead of water. And add Ist extract of coconut milk just before making appam instead of coconut paste.
Step 16
Option 2:- You can grind rice using coconut water.
Step 17
Option 3:- You can grind 1/4 cup cooked rice along with raw rice.
Step 18
Option 4:-You can use fresh cow milk instead of coconut milk.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Traditional Kerala Cabbage Thoran

This thoran we can see in kerala sadyas ,0nam and marriage sadyas.

15 min|6 servings|4.5

Seafood

Toddy Shop Crab Roast

an iconic dish that holds a special place in Kerala’s vibrant culinary heritage.

30 min|4 servings|4

Side Dish

Tomato Chutney For Idly/Dosa | Thakkali Chutney

Tomato chutney, also known as Thakkali Chutney in Tamil, is a quintessential South Indian condiment that pairs perfec...

15 min|2 servings|5

Side Dish

Tomato Mango Chutney

A perfect accompaniment to a variety of dishes, adding a burst of flavor to your meals.

30 min|4 servings|5

Preparation

Step 1

For preparing the traditional styled dish, first mix semolina with 1 cup water and cook it on a low flame till the semolina is cooked well and reaches a thick (not too thick, a bit pouring consistency, like that of a `kurukku`) consistency.

Step 2

Remove from fire and allow it to cool.

Step 3

Wash rice 3 - 4 times. Soak it at least for 1 hour.

Step 4

Grind it into a fine paste by adding salt, sugar and yeast.

Step 5

The batter should be thick like idli batter consistency.

Step 6

Mix this batter with semolina paste and Stir everything together thoroughly using a spatula.

Step 7

Keep the batter overnight (say 5 to 8 hours or till the batter rise) for fermentation.

Step 8

Just before making palappam, grind the coconut into a very fine paste and mix it well with the batter(or you can extract the coconut milk and mix with the batter).

Step 9

The final batter for palappam is ready. It shouldn`t be thick and very loose but only pouring consistency.

Step 10

Check the amount of salt and add more if needed.

Step 11

Heat a nonstick appachatti and pour one big spoon of the batter, rotate the pan and close with lid.

Step 12

When the steam starts coming out, open the lid and take out the appam.

Step 13

The side border of the palappam should be of a light brown colour and crispy.

Step 14

This is my version of palappam.

Step 15

You can try other options also. Option 1:- Take Ist and IInd extract of coconut milk and grind rice using IInd extract of coconut milk instead of water. And add Ist extract of coconut milk just before making appam instead of coconut paste.

Step 16

Option 2:- You can grind rice using coconut water.

Step 17

Option 3:- You can grind 1/4 cup cooked rice along with raw rice.

Step 18

Option 4:-You can use fresh cow milk instead of coconut milk.