Low Carb Traditional Aappam
Experience the delightful flavor of traditional South Indian aappam in a low-carb, keto-friendly version with this innovative recipe! Crafted with coconut flour, creamy coconut milk, and a hint of granulated erythritol, these light and spongy rice-free aappams are perfect for those seeking a healthier alternative without compromising taste. The fermented batter, enhanced with active dry yeast, delivers the signature fluffiness and slightly tangy notes of classic aappam. The recipe offers step-by-step guidance, from preparing the batter to cooking each aappam to crispy perfection in a wok or specialized pan. Pair these low-carb delights with coconut chutney, stews, or keto-friendly curries for an unforgettable meal that fits your healthy lifestyle. Perfect for gluten-free, dairy-free, and keto diets, this modern spin on a traditional favorite is a must-try!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1.5 cups Coconut milk
- 0.5 cup Water
- 1 teaspoon Active dry yeast
- 2 tablespoons Warm water
- 1 teaspoon Granulated erythritol (or any low-carb sweetener)
- 1 large Egg
- 0.5 teaspoon Salt
- 1 teaspoon Oil or ghee (for greasing the pan)
Instructions
In a small bowl, dissolve the active dry yeast and erythritol in 2 tablespoons of warm water. Let it sit for 5-10 minutes until the mixture turns frothy, indicating the yeast is activated.
In a large mixing bowl, whisk together the coconut flour and salt.
In another bowl, beat the egg lightly, then add the coconut milk and water. Mix well to form a smooth liquid mixture.
Pour the activated yeast mixture into the liquid mixture and stir to combine.
Gradually add the wet ingredients into the bowl with coconut flour, whisking continuously to avoid lumps. Mix until you achieve a smooth, pourable batter. If the batter feels too thick, you can add a tablespoon or two of additional water to adjust its consistency.
Cover the batter with a clean kitchen towel and let it rest at room temperature for 1-2 hours to allow fermentation. The batter should have a bubbly texture and slightly increased volume after resting.
Heat an aappam pan (or a small non-stick wok) over medium heat and lightly grease it with oil or ghee.
Pour a ladleful of batter into the center of the pan and immediately swirl the pan to spread the batter thinly along the edges, leaving a thicker pool of batter in the center.
Cover the pan with a lid and cook for 2-3 minutes until the edges are crispy and golden brown, and the center is fully cooked and spongy. There's no need to flip the aappam.
Carefully remove the aappam using a spatula and transfer it to a plate. Repeat the process with the remaining batter.
Serve the low-carb aappams warm with coconut chutney, vegetable stew, or any keto-friendly curry of your choice.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 35.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1226 mg | 26% | |
*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.
