High Protein Traditional Aappam
Elevate your breakfast or dinner routine with this High Protein Traditional Aappam, a wholesome spin on the beloved South Indian classic. Infused with the goodness of quinoa, urad dal, and fenugreek seeds, this recipe delivers a nutritious, protein-packed twist while preserving the signature soft centers and crispy, lacy edges of traditional aappams. The batter, enriched with grated coconut and naturally fermented overnight, results in light, fluffy aappams bursting with flavor. Quick to prepare and versatile, these aappams pair beautifully with creamy coconut chutney, fragrant vegetable stew, or spicy sambar, making them a satisfying meal for any time of day. Perfectly blending taste and health, this high-protein aappam is a must-try for anyone seeking a nutritious and delicious take on this timeless favorite.
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Recipe Information
Ingredients
- 1 cup Raw rice
- 0.25 cup Urad dal (split black gram)
- 0.5 cup Quinoa
- 1 teaspoon Fenugreek seeds
- 0.5 cup Grated coconut
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 0.25 cup Cooked rice
- 1.5 cups Water
- 1 teaspoon Oil (for greasing)
Instructions
Rinse the raw rice, urad dal, quinoa, and fenugreek seeds thoroughly in water. Soak them together in a bowl with enough water to cover for at least 6 hours or overnight.
After soaking, drain the water and transfer the mixture to a blender.
Add the grated coconut, cooked rice, and about 1 cup of water. Blend until you achieve a smooth, pancake-like batter consistency. Add the remaining water as needed.
Pour the batter into a large bowl, cover, and allow it to ferment in a warm place for 8 to 10 hours or overnight. The batter should rise and become airy.
After fermentation, gently stir the batter and add salt and sugar. The batter should be slightly thinner than pancake batter, so adjust with additional water if necessary.
Heat a non-stick Aappam pan (or a small wok) over medium heat and lightly grease it with oil.
Pour a ladleful of batter into the center of the pan. Swirl the pan to spread the batter evenly in a circular motion, creating a lacy edge while keeping the center thicker.
Cover the pan with a lid and cook on medium heat for 2 to 3 minutes or until the edges become golden and crisp, and the center is soft and cooked through.
Carefully remove the Aappam using a spatula and place it on a plate. Repeat with the remaining batter.
Serve the High Protein Traditional Aappam hot with coconut chutney, vegetable stew, or sambar.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 4.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
