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A quintessential Kerala breakfast, Muttai Appam features a soft, lacy rice pancake with a perfectly steamed egg nestled in its fluffy center. The fermented batter imparts a unique, tangy flavor that beautifully complements the rich, runny yolk, creating a wholesome and delicious meal.
Prepare the Batter (Inactive time: 4-6 hours soaking)
Ferment the Batter (Inactive time: 8-12 hours)
Cook the Muttai Appam
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A quintessential Kerala breakfast, Muttai Appam features a soft, lacy rice pancake with a perfectly steamed egg nestled in its fluffy center. The fermented batter imparts a unique, tangy flavor that beautifully complements the rich, runny yolk, creating a wholesome and delicious meal.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 511.16 calories per serving with 19.32g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Repeat and Serve
Simply omit the egg to make a classic Palappam (plain appam). Serve with vegetable stew or sweetened coconut milk.
Instead of an egg, add a spoonful of a mixture of grated coconut and melted jaggery (or brown sugar) to the center of the appam before covering it to cook.
Before pouring the batter, you can add finely chopped green chilies, shallots, and curry leaves to the batter for a spicy kick.
The egg in the center provides a complete protein source, essential for muscle repair, immune function, and overall body maintenance.
The fermentation process enriches the batter with probiotics, which are beneficial bacteria that support a healthy digestive system and improve nutrient absorption.
Made from rice, appam is rich in complex carbohydrates that provide a steady release of energy, keeping you full and active for longer.
This recipe is made entirely from rice and is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
One serving of Muttai Appam, which consists of two appams, contains approximately 520-550 calories, primarily from the rice, coconut, and egg.
Yes, Muttai Appam is a relatively healthy and balanced meal. The fermented batter is good for gut health, and the egg provides high-quality protein. It's also naturally gluten-free. Portion control is key as it is carbohydrate-dense.
The most common reasons for failed fermentation are expired yeast, cold ambient temperature, or adding too much salt initially. Ensure your yeast is active and place the batter in a consistently warm spot.
While an appam pan gives the signature bowl shape, you can use a small, deep non-stick wok or a small curved frying pan. You may not get the same lacy edges, but the taste will be similar.
Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. The fermentation will continue slowly, so the batter might become more sour. Bring it to room temperature for 30 minutes before use.
Yes, you can use fine rice flour for a quicker version, but the texture and taste of appams made from scratch by grinding soaked rice are considered superior and more authentic.