Mutta Appam
A soft lacy appam topped with a gently cooked egg makes a comforting Kerala breakfast that feels special without much fuss. The crisp edges, fluffy center, and lightly seasoned egg are lovely with stew or chutney.
For 4 servings
- prep · ~240 min
Soak the rice.
Wash the raw rice well and soak it in enough water for 4 hours. Drain completely before grinding.
- mix · ~7 min
Grind the batter.
1.Add soaked rice, grated coconut, cooked rice, sugar, instant yeast, and 1.5 cups water to a blender.2.Grind to a very smooth batter with a flowing but slightly thick consistency.3.Transfer to a bowl and mix in salt well.TIPThe batter should pour easily but still coat the back of a spoon. - rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm place for 8 hours, or until airy and slightly risen.
TIPDo not overfill the bowl; the batter needs room to rise. - prep · ~3 min
Prepare the egg topping.
Mix the onion, green chili, black pepper, and coriander leaves in a small bowl. Keep the eggs ready nearby for cooking.
- fry · ~4 min
Cook the first appam.
1.Heat an appam pan over medium heat and lightly grease it with a few drops of oil.2.Pour a ladle of batter into the center and swirl the pan so the batter coats the sides in a thin layer while staying thicker in the middle.3.Crack 1 egg into the center and sprinkle one quarter of the onion mixture over it.4.Cover and cook until the edges turn lacy and crisp and the egg is just set, 3 to 4 minutes.TIPKeep the heat medium so the bottom cooks through before the egg overcooks. - fry · ~12 min
Repeat with the remaining batter and eggs.
Make 3 more appams the same way, greasing the pan lightly as needed and adding 1 egg to each appam.
- serve
Serve the mutta appam hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the batter ferments too much and turns very sour, stir in a splash of water before making the appams.
- 2Use a well-heated appam pan before swirling; a cool pan gives thick sides instead of the classic lacy rim.
- 3Chop the onion and chili very fine so the egg cooks evenly before the appam base dries out.
- 4Crack the egg into a small bowl first, then slide it into the center for a neater shape and no shell bits.
- 5Keep the flame at medium after adding the egg; high heat can burn the bottom before the yolk sets.
- 6Cover as soon as the egg goes in so the top steams gently and the white sets without flipping.
- 7Mutta appam is best eaten straight from the pan; the crisp edges soften quickly as it sits.
Adapt it for your goals.
Spicier
Add extra green chili and a little more black pepper for a sharper, more robust breakfast appam.
jaggery noteJaggery-note
Replace the sugar with a little jaggery for a deeper, slightly caramel-like background sweetness in the batter.
masala eggMasala-egg
Mix in a pinch of turmeric and garam masala with the onion topping for a more savory, street-style egg appam.
vegetable toppedVegetable-topped
Add very finely chopped tomato or grated carrot over the egg for extra texture and color.
Why this is on our healthy list.
Protein from Eggs
Each appam is topped with egg, which adds satisfying protein and helps make the meal more filling.
Naturally Fermented Batter
The long-fermented rice batter is airy and light, a traditional preparation many people find gentler than dense batters.
Coconut-Based Energy
Fresh grated coconut contributes richness and flavor along with natural fats that make the breakfast satisfying.
Frequently asked questions
It should look slightly risen, airy, and a bit bubbly, with a mild fermented aroma but not a strong sour smell.
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