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

Idiappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

4 cup Basmati Rice
1 cup Coconut — grated
1 tsp Salt

Preparation

Step 1
Wash and soak rice for few hours.
Step 2
Leave the soaked rice to drain.
Step 3
When it`s completely dry, grind the rice and make it into thin powder.
Step 4
Add salt to it and Stir everything together thoroughly.
Step 5
Pour hot water little by little and knead it to make a smooth dough.
Step 6
Put a small quantity of dough to the " Idiappam Maker" and press it.
Step 7
Collect it on a greased plate.
Step 8
Keep it inside a pressure cooker topped by grated coconut and steam it.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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

Appetizers

Green Peas Egg Masala Thattukada Style | Bachelor Favorite

A quintessential street food favorite in Kerala known for its bold flavors and rich masala.

15 min|2 servings|5

Breakfast

Green Gram Stir Fry | Moong Dal Fry | Cherupayar Mezhukkupuratty

The everyday side dish that Kerala never tires of. Dal is shredded fine, tossed with coconut and spices, and cooked j...

35 min|2 servings|5

Main Course

Goat Head Curry

Cooked low and slow until the masala melds into the gravy, this mutton curry carries the unmistakable warmth of Keral...

40 min|4 servings|5

Main Course

Gooseberry's Recipe [AMLA]

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it...

10 min|5 servings|4

Main Course

Idiappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

4 cup Basmati Rice
1 cup Coconut — grated
1 tsp Salt

Preparation

Step 1
Wash and soak rice for few hours.
Step 2
Leave the soaked rice to drain.
Step 3
When it`s completely dry, grind the rice and make it into thin powder.
Step 4
Add salt to it and Stir everything together thoroughly.
Step 5
Pour hot water little by little and knead it to make a smooth dough.
Step 6
Put a small quantity of dough to the " Idiappam Maker" and press it.
Step 7
Collect it on a greased plate.
Step 8
Keep it inside a pressure cooker topped by grated coconut and steam it.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.