Kerala Appam

Kerala Appam is a soft and fluffy rice pancake with a lacy edge, traditionally enjoyed with coconut milk or curry. This delightful dish showcases the unique flavors of Kerala, making it a perfect vegetarian brunch option.

Ingredients

• Raw rice - 1 cup
• Cooked rice - 1/2 cup
• Coconut water - 1 cup
• Yeast - 1/2 teaspoon
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Coconut oil - for greasing the pan

Steps

1. Rinse the raw rice thoroughly and soak it in water for 4-6 hours or overnight.
2. Drain the soaked rice and blend it with cooked rice and coconut water until smooth and slightly thick.
3. In a small bowl, dissolve the yeast and sugar in a warm environment for about 10 minutes until frothy.
4. Mix the yeast mixture into the blended rice batter and add salt. Stir well to combine.
5. Cover the batter and let it ferment in a warm place for 2-3 hours, or until it has doubled in size.
6. Once fermented, gently stir the batter. The consistency should be pourable but thick.
7. Heat a non-stick appam pan or small skillet over medium heat and grease it lightly with coconut oil.
8. Pour a ladleful of batter into the center of the pan and swirl it around to spread it evenly, leaving the center thicker and the edges lacy.
9. Cover the pan with a lid and cook for about 2-3 minutes until the edges are golden and the center is cooked through.
10. Repeat with the remaining batter, greasing the pan as needed.
11. Serve warm with coconut milk or your choice of curry.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Water: 0.4 L

Health Benefits

• Gluten-free and easily digestible due to fermented rice batter.
• Rich in carbohydrates, providing a good source of energy.

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