Paal Appam

Paal Appam is a traditional South Indian breakfast dish made from fermented rice and coconut batter, resulting in soft, fluffy pancakes with a crispy edge. Perfectly paired with coconut milk or sweetened coconut milk, this gluten-free delight is both comforting and delicious.

Ingredients

• Raw rice (idli rice or any short-grain rice) - 1 cup
• Grated coconut - 1/2 cup
• Cooked rice - 1/4 cup
• Yeast - 1/2 teaspoon
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 1.5 cups
• Coconut oil or ghee - for cooking

Steps

1. Soak the raw rice in water for 4-6 hours or overnight.
2. Drain the soaked rice and blend it with grated coconut, cooked rice, and 1 cup of water until smooth.
3. Transfer the mixture to a large bowl, add yeast, sugar, and salt. Mix well and cover with a cloth. Let it ferment in a warm place for 8-12 hours or until it doubles in size.
4. Once fermented, gently stir the batter. If it’s too thick, add a little water to achieve a pourable consistency.
5. Heat a non-stick appam pan (or a small skillet) and grease it lightly with coconut oil or ghee.
6. Pour a ladleful of batter into the center of the pan and quickly swirl it around to spread it evenly, leaving the center thicker.
7. Cover the pan and cook on medium heat for about 3-4 minutes or until the edges are crispy and the center is cooked through.
8. Remove from the pan and repeat with the remaining batter.
9. Serve warm with sweetened coconut milk or your choice of curry.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 38 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Gluten-free, making it suitable for those with gluten intolerance or celiac disease.
• Rich in carbohydrates providing energy, and contains healthy fats from coconut.

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