Loading...
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
Soak the Grains and Lentils
Grind the Batter
Ferment the Batter
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 520.77 calories per serving with 21.59g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dinner.
Cook the Egg Appams
Serve Hot
Skip the egg for a classic plain appam (Vellayappam). Serve with a side of stew or curry.
Instead of an egg, add a spoonful of grated coconut and a sprinkle of sugar to the center before cooking for a sweet treat.
Sprinkle finely chopped onions, tomatoes, green chilies, and cilantro over the batter before adding the egg for extra flavor and texture.
For a smaller, gourmet version, use 2-3 quail eggs instead of one chicken egg in the center.
The egg in the center provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
The batter is naturally fermented, a process that creates beneficial probiotics. These probiotics help improve digestion and support a healthy gut microbiome.
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.
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.
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.
Yes, Egg Appam is a healthy dish. The batter is fermented, which is great for gut health. The combination of rice and dal provides carbohydrates for energy, and the egg adds a significant amount of high-quality protein, vitamins, and minerals.
Sticking usually happens if the pan is not seasoned well or not hot enough. Ensure your appam pan is well-seasoned. Always heat it properly and grease it lightly before pouring the batter for each appam.
Yes, a powerful high-speed blender can work well. You may need to grind in batches and add a little extra water to get a very smooth consistency. Ensure there is no grainy texture left.
Lack of fermentation is usually due to cold temperatures or inactive yeast. Make sure to place the batter in a warm spot. If your kitchen is cold, you can place it inside a turned-off oven with the light on for warmth.
Egg Appam is delicious on its own, but it pairs wonderfully with Kerala-style vegetable stew (ishtew), chicken stew, or kadala curry (black chickpea curry). A simple side of sweetened coconut milk is also a traditional and popular choice.