Vegan Appam

Vegan Appam is a soft and fluffy rice pancake, traditionally enjoyed in South India. Perfect for a midnight snack, it's light yet satisfying, made with fermented rice and coconut batter.

Ingredients

• Raw rice - 1 cup
• Cooked rice - 1/4 cup
• Coconut (grated) - 1/2 cup
• Water - 1.5 cups
• Salt - 1/2 tsp
• Sugar - 1 tsp
• Active dry yeast - 1/2 tsp
• Oil (for greasing) - as needed

Steps

1. Rinse the raw rice under cold water until the water runs clear. Soak the rice in water for 4-6 hours or overnight.
2. After soaking, drain the rice and blend it with cooked rice, grated coconut, and 1.5 cups of water until smooth.
3. In a small bowl, dissolve the yeast and sugar in a little warm water and let it sit for about 10 minutes until frothy.
4. Mix the yeast mixture into the rice batter and add salt. Cover the batter and let it ferment in a warm place for about 4-6 hours or overnight until it rises.
5. Once fermented, stir the batter gently. Heat an appam pan or a non-stick skillet over medium heat and grease it lightly with oil.
6. Pour a ladleful of the batter into the center of the pan and swirl it around to spread it into a circular shape, leaving the center thicker and the edges thinner.
7. Cover the pan with a lid and cook for about 2-3 minutes until the edges are crispy and the center is cooked through.
8. Remove the appam and repeat with the remaining batter. Serve hot with coconut milk or a spicy curry.

Nutrition

• Calories: 230
• Protein: 4 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates, providing energy for late-night cravings.
• Contains coconut which is a good source of healthy fats and fiber.

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