Loading...
Soft, lacy rice pancakes with a spongy center, made with fermented rice batter and coconut milk. A classic Kerala breakfast that's light, airy, and pairs perfectly with vegetable stew or sweetened coconut milk.
Soak the Rice
Grind the Batter
Activate Yeast and Ferment
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
Soft, lacy rice pancakes with a spongy center, made with fermented rice batter and coconut milk. A classic Kerala breakfast that's light, airy, and pairs perfectly with vegetable stew or sweetened coconut milk.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 501.95 calories per serving with 7.3g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Prepare the Final Batter
Cook the Appams
Serve
For a truly authentic flavor, replace the yeast with a few tablespoons of toddy (fermented palm sap), if available. Add it to the batter before fermentation.
Add 1/4 cup of powdered jaggery and a pinch of cardamom powder to the batter along with the coconut milk for a sweet version, often served as a snack.
After swirling the batter in the pan, crack a whole egg into the center. Sprinkle with a little salt and black pepper, cover, and cook until the egg white is set but the yolk is still runny.
The fermentation process breaks down complex carbohydrates and proteins in the rice, making the appams very easy to digest. It also introduces beneficial probiotics that support gut health.
Made entirely from rice and coconut, Thengai Paal Appam is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
The primary ingredient, rice, is a rich source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Coconut and coconut milk are rich in medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily metabolized by the body for energy.
A single serving of two Thengai Paal Appams contains approximately 280-320 calories, depending on the amount of coconut milk and oil used. It's a relatively light yet satisfying meal.
Yes, it can be a healthy choice. It is naturally gluten-free, and the fermentation process makes it easy to digest and increases the bioavailability of nutrients. The use of coconut provides healthy fats. It's a balanced source of carbohydrates and fats.
The most common reasons are inactive yeast, cold temperature, or adding salt too early. Ensure your yeast is fresh and froths when activated. Keep the batter in a warm place (around 80°F or 27°C). Salt should only be added after the batter has fermented.
While an appachatti gives the appam its characteristic bowl shape with crispy edges, you can make a version in a small, non-stick skillet or frying pan. It will be more like a soft, thick pancake (uttapam) rather than a traditional appam.
Appam pairs wonderfully with a variety of dishes. The classic combination in Kerala is with Vegetable Stew (Ishtew) or Chicken Stew. It also goes well with egg curry, kadala (black chickpea) curry, or simply with sweetened coconut milk.