Egg Appam
A classic Kerala breakfast featuring a soft, lacy rice pancake with a perfectly cooked egg nestled in its center. The slightly tangy, fermented batter and rich, runny yolk make for a delightful combination. Note: This recipe requires 8-12 hours for batter fermentation.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Grains and Lentils
- b.Rinse the raw rice, urad dal, and fenugreek seeds together under running water until the water runs clear.
- c.Place them in a large bowl and cover with plenty of fresh water. Let them soak for at least 4 to 6 hours.
- d.About 20 minutes before grinding, soak the poha in a separate small bowl with just enough water to cover it.
- 2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked rice mixture. Transfer it to a high-speed blender or a wet grinder.
- c.Add the soaked poha (along with its soaking water) and the cooked rice to the blender.
- d.Grind everything to a very smooth, flowing batter. Add fresh water gradually as needed. The final consistency should be smooth and slightly thinner than dosa batter, similar to heavy cream.
- 3
Step 3
- a.Ferment the Batter
- b.Pour the ground batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
- c.Add salt and sugar. Mix thoroughly with a clean hand for about a minute; this helps in initiating fermentation.
- d.Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
- e.The batter is ready when it has risen, looks bubbly, and has a pleasant, tangy aroma. Gently stir it once before use.
- 4
Step 4
- a.Cook the Egg Appams
- b.Heat an appam pan (appachatti) over medium heat. Once hot, reduce the heat to low-medium. Lightly grease the pan with a few drops of coconut oil.
- c.Pour one ladleful (about 1/3 cup) of batter into the center of the pan.
- d.Immediately lift the pan by its handles and swirl it in a circular motion to spread the batter. This creates a thick, soft center and thin, lacy edges.
- e.Quickly crack one egg into the depression in the center.
- f.Sprinkle a pinch of salt and freshly ground black pepper over the egg.
- g.Cover the pan with a lid and cook for 2-3 minutes on low-medium heat.
- h.The appam is cooked when the edges are golden and crisp, the center is soft and cooked through, and the egg white is set. The yolk can be runny or firm, based on your preference.
- i.Carefully remove the appam from the pan using a spatula.
- 5
Step 5
- a.Serve Hot
- b.Repeat the process with the remaining batter and eggs.
- c.Serve the Egg Appams immediately, traditionally with coconut milk stew (ishtew), kadala curry (black chickpea curry), or simply on its own.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best lacy texture, ensure your batter is of a smooth, flowing consistency. If it's too thick, add a tablespoon of water at a time until it's right.
- 2The temperature of the appam pan is key. It should be hot enough to sizzle when the batter is poured, but not so hot that it sets before you can swirl it.
- 3Using your hand to mix the salt and sugar into the batter introduces beneficial wild yeast, aiding in better fermentation.
- 4For a more traditional flavor, you can add a tablespoon of fresh toddy (palm wine) to the batter before fermentation instead of sugar.
- 5Store leftover batter in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before making appams.
Adapt it for your goals.
Plain Appam
Skip the egg for a classic plain appam (Vellayappam). Serve with a side of stew or curry.
Sweet Coconut AppamSweet Coconut Appam
Instead of an egg, add a spoonful of grated coconut and a sprinkle of sugar to the center before cooking for a sweet treat.
Vegetable Topped AppamVegetable Topped Appam
Sprinkle finely chopped onions, tomatoes, green chilies, and cilantro over the batter before adding the egg for extra flavor and texture.
Quail Egg AppamQuail Egg Appam
For a smaller, gourmet version, use 2-3 quail eggs instead of one chicken egg in the center.
Why this is on our healthy list.
Excellent Source of Protein
The egg in the center provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Promotes Gut Health
The batter is naturally fermented, a process that creates beneficial probiotics. These probiotics help improve digestion and support a healthy gut microbiome.
Provides Sustained Energy
Made from rice, appam is a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Naturally Gluten-Free
This recipe is made from rice and lentils, making it naturally gluten-free and a great option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
One Egg Appam contains approximately 270-290 calories, depending on its size and the amount of oil used. This makes it a substantial and balanced meal.