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

Neyyappam

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 10 servings

3 cup Rice
3 Tablespoon Flour/Maida
1 tsp Cumin/Jeera
1 tsp Sesame seeds/Ellu
1 Tablespoon Coconut — cut into small pieces
250 g Jaggery boiled in 1 cup water and sieved to remove lumps
1 pinch Baking Soda
Salt, to taste
Cocunut Oil/Ghee, to taste

Preparation

Step 1
Soak 3 cups of rice in water for about 5 hours, dry it and grind it well in a mixer.
Step 2
To the rice powder, add 3 tablespoon Maida,1 tsp Jeera, Sharkara pani, 1 tsp Ellu, Coconut pieces, and a pinch of salt. This should be made as a batter and consistency should be similar to Idli batter.
Step 3
Allow that mixture to ferment for 5-6 hours.
Step 4
Add a pinch of Cooking soda to that mixture and stir it well.
Step 5
Heat a kadai and pour half coconut oil and half ghee for fry in hot oiling.
Step 6
Fry the appam in medium flame until it becomes golden brown and crispy on the edges.

Tip

A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.

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

Breakfast

Butter Pathiri | Butter Roti

A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart w...

30 min|4 servings|5

Appetizers

Butter Kappa | Kerala Butter Kappa | Easy Kerala Tapioca Butter Mix

A comforting Kerala-style tapioca snack made with soft kappa and butter.

40 min|2 servings|5

Side Dish

Beetroot Kadala Thoran | Beetroot and Black Chickpeas Stir Fry

A healthy, protein-rich, and colorful vegetarian side dish for everyday meals or Onam Sadya.

20 min|4 servings|4.5

Main Course

Beef Kanthari Roast | Kerala Beef Roast with Bird’s Eye Chilli

A proper Kerala fry — beef tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and p...

1 hr 5 min|6 servings|5

Main Course

Neyyappam

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 10 servings

3 cup Rice
3 Tablespoon Flour/Maida
1 tsp Cumin/Jeera
1 tsp Sesame seeds/Ellu
1 Tablespoon Coconut — cut into small pieces
250 g Jaggery boiled in 1 cup water and sieved to remove lumps
1 pinch Baking Soda
Salt, to taste
Cocunut Oil/Ghee, to taste

Preparation

Step 1
Soak 3 cups of rice in water for about 5 hours, dry it and grind it well in a mixer.
Step 2
To the rice powder, add 3 tablespoon Maida,1 tsp Jeera, Sharkara pani, 1 tsp Ellu, Coconut pieces, and a pinch of salt. This should be made as a batter and consistency should be similar to Idli batter.
Step 3
Allow that mixture to ferment for 5-6 hours.
Step 4
Add a pinch of Cooking soda to that mixture and stir it well.
Step 5
Heat a kadai and pour half coconut oil and half ghee for fry in hot oiling.
Step 6
Fry the appam in medium flame until it becomes golden brown and crispy on the edges.