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)
Tender quail meat slow-roasted in a fiery blend of South Indian spices. This aromatic and spicy dish is a delicacy, perfect with rice or parotta for a special meal.
Fluffy Appam with aromatic, perfectly spiced Kaadai Roast – a protein-packed, soul-satisfying breakfast!
This chettinad dish is perfect for breakfast. With 755.37 calories and 33.379999999999995g of protein per serving, it's a 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.
377cal
26gprotein
12gcarbs
26gfat
Ingredients
4 piece Quail (Cleaned, with a few gashes made on each piece)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1.5 tbsp Ginger Garlic Paste
3 piece Green Chilli (Slit lengthwise)
1 sprig Curry Leaves
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Fennel Seeds
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Black Pepper Powder (Freshly ground for best flavor)
1.25 tsp Salt (Or to taste)
0.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Quail
In a mixing bowl, combine the cleaned and gashed quail pieces with 0.5 tsp turmeric powder, 0.5 tsp red chilli powder, 0.5 tsp salt, and 0.5 tbsp of the ginger garlic paste.
Mix thoroughly, ensuring each piece is evenly coated with the marinade.
Set aside to marinate for at least 20 minutes. For deeper flavor, you can marinate for up to 2 hours in the refrigerator.
2
Prepare the Masala Base
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the fennel seeds and let them splutter for about 30 seconds until fragrant.
Add the curry leaves and slit green chillies. Sauté for another 30 seconds.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes until the onions turn soft and golden brown.
Add the remaining 1 tbsp of ginger garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until they become soft, mushy, and oil begins to separate from the masala.
Reduce the heat to low. Add the remaining 1 tsp red chilli powder, 2 tsp coriander powder, and 1 tsp garam masala.
Sauté the spice powders for 1-2 minutes, being careful not to burn them, until they release their aroma.
4
Cook the Quail
Add the marinated quail pieces to the pan. Increase the heat to medium-high and sauté for 4-5 minutes, turning the pieces to sear them lightly and coat them well with the masala.
Pour in 0.5 cup of water and add the remaining salt to taste. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the quail is tender and cooked through.
5
Roast and Garnish
Once the quail is cooked, remove the lid and increase the heat to medium.
Continue to cook, stirring gently every couple of minutes, until all the excess moisture evaporates. This roasting process should take about 7-10 minutes.
The masala will thicken and cling to the quail pieces, forming a dark, semi-dry coating.
Sprinkle the freshly ground black pepper powder and chopped coriander leaves over the top.
Give it a final mix, cook for one more minute, and then turn off the heat.
