Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Prep20 min
Cook25 min
Soak360 min
Ferment600 min
Servings4
Serving size: 1 serving
378cal
8gprotein
68gcarbs
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
Hard-boiled eggs simmered in a fragrant and creamy South Indian-style gravy. This rich kurma, made with a blend of coconut, cashews, and aromatic spices, is a perfect side for parotta, chapati, or rice.
Fluffy, melt-in-mouth appam with creamy, perfectly spiced egg kurma. Protein-packed and soul-satisfying!
This udupi dish is perfect for dinner. With 751.3399999999999 calories and 23.87g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
4
Serving size: 1 serving(2 eggs with about 1 cup of kurma gravy)
373cal
16gprotein
16gcarbs
28gfat
Ingredients
8 pcs eggs (large)
3 tbsp vegetable_oil
1 inch cinnamon_stick
4 pcs cloves
3 pods green_cardamom
1 pcs bay_leaf
2 pcs onion (medium, finely chopped)
2 pcs tomato (medium, finely chopped)
0.5 tsp turmeric_powder
1 tsp red_chili_powder (adjust to taste)
1.5 tsp coriander_powder
0.75 tsp garam_masala
1.25 tsp salt (or to taste)
1.5 cup water (plus more for grinding)
2 tbsp coriander_leaves (chopped, for garnish)
0.75 cup grated_coconut (fresh or frozen)
12 pcs cashews
1 tbsp poppy_seeds
1 tsp fennel_seeds
2 pcs green_chili
1 inch ginger
5 cloves garlic
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2
Create the Kurma Paste
In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 15 minutes.
Transfer the soaked cashews and poppy seeds (along with the soaking water) to a blender.
Add the grated coconut, fennel seeds, green chilies, ginger, and garlic to the blender.
Blend until you have a very smooth, fine paste, adding a few tablespoons of extra water if needed to help with grinding.
3
Cook the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the finely chopped tomatoes and cook for 5-7 minutes until they turn soft, mushy, and oil starts to separate from the mixture.
Stir in the spice powders: turmeric powder, red chili powder, and coriander powder. Cook for 1 minute, stirring continuously, until the raw smell disappears.
4
Build and Simmer the Gravy
Reduce the heat to low-medium and add the ground coconut-cashew paste to the pan. Sauté for 6-8 minutes, stirring frequently to prevent sticking, until the paste thickens and releases its aroma.
Pour in 1.5 cups of water and add salt. Whisk well to combine everything smoothly, ensuring there are no lumps.
Bring the gravy to a gentle simmer over medium heat.
5
Finish and Serve
Gently slide the slit boiled eggs into the simmering gravy.
Cover the pan and let the kurma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the gravy.
Stir in the garam masala and cook for one more minute.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving hot with parotta, chapati, or steamed rice.
