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)
A flavor-packed South Indian prawn masala where tender prawns are cooked in a thick, spicy, and tangy onion-tomato base. This Chettinad classic is perfect with rice, dosa, or chapati.
Fluffy Appam with tangy, perfectly spiced Eral Thokku – a protein-packed, melt-in-mouth dinner delight!
This tamil dish is perfect for dinner. With 638.38 calories and 35.3g of protein per serving, it's a high-fiber, muscle-gain option 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.
260cal
27gprotein
12gcarbs
12gfat
Ingredients
500 g Prawns (Cleaned and deveined)
0.5 tsp Turmeric Powder (For marinade)
1 tsp Red Chili Powder (For marinade, adjust to taste)
0.5 tsp Salt (For marinade)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Gingelly Oil (Also known as sesame oil)
1 tsp Mustard Seeds
1 tsp Fennel Seeds
1 sprig Curry Leaves
2 medium Onion (Finely chopped)
2 whole Green Chili (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
3 medium Tomato (Finely chopped)
2 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 cup Water (Hot, use as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp salt, and the lemon juice.
Mix thoroughly to ensure each prawn is evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
2
Prepare the Masala Base
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the fennel seeds and curry leaves. Sauté for another 30 seconds until they become fragrant.
Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3
Cook the Tomatoes and Spices
Add the finely chopped tomatoes and 1 tsp of salt to the pan. The salt helps the tomatoes break down faster.
Cook for 8-10 minutes, mashing the tomatoes with your spatula, until they become completely soft, mushy, and the oil starts to separate from the masala.
Reduce the heat to low. Add the spice powders: 1/4 tsp turmeric powder, 1.5 tsp red chili powder, and 2 tsp coriander powder.
Stir continuously and cook for 1-2 minutes until the raw smell of the spices is gone and the masala is fragrant.
4
Cook the Prawns in the Masala
Add the marinated prawns to the pan with the masala.
Stir gently to coat the prawns evenly with the thick masala base.
Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The prawns will release some water.
Continue cooking until the prawns curl into a 'C' shape and turn opaque pink. Be careful not to overcook them.
If the thokku becomes too dry, add a splash of hot water (up to 1/2 cup) to reach your desired consistency.
5
Garnish and Serve
Once the prawns are cooked, sprinkle the garam masala and freshly chopped coriander leaves over the top.
Give it a final gentle stir to combine.
Turn off the heat, cover the pan, and let the Eral Thokku rest for 5-10 minutes. This allows the flavors to meld together beautifully.
