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A savory and soft rice pancake from Kerala, made with a quick, no-fermentation batter of rice flour, egg, and coconut. This traditional breakfast is wonderfully fragrant with shallots and green chilies, perfect on its own or with a simple chutney.
For 4 servings
Prepare the Batter
Rest the Batter
Cook the Mutta Appams
A savory and soft rice pancake from Kerala, made with a quick, no-fermentation batter of rice flour, egg, and coconut. This traditional breakfast is wonderfully fragrant with shallots and green chilies, perfect on its own or with a simple chutney.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 313.44 calories per serving with 7.74g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Repeat and Serve
For a sweet treat, omit the shallots, chilies, ginger, and curry leaves. Add 3-4 tablespoons of sugar or jaggery and 1/2 teaspoon of cardamom powder to the batter.
Add a handful of fresh cilantro (coriander leaves) to the blender along with the other ingredients for a fresh, herby flavor.
For those who love heat, add 1/2 teaspoon of black pepper powder or a pinch of red chili powder to the batter.
The inclusion of eggs makes these appams a good source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Made from rice flour, Mutta Appam is rich in carbohydrates, providing a quick and easily digestible source of energy to start your day.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily absorbed and used by the body for energy.
One serving of two Mutta Appams contains approximately 230-250 calories, depending on the size and amount of oil used.
Yes, Mutta Appam is a relatively healthy breakfast option. It provides a good balance of carbohydrates from rice flour, protein from eggs, and healthy fats from coconut. It is also naturally gluten-free.
You can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature for about 30 minutes before making the appams.
This is usually due to two reasons: the batter was too thick, or it wasn't rested long enough. Ensure the batter is a pourable, thick pancake consistency and always let it rest for at least 15-20 minutes.
Mutta Appam pairs wonderfully with coconut chutney, tomato chutney, sambar, or a spicy chicken or vegetable curry.
This recipe goes great with these complete meals
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