Low Sodium Appam
Experience the delight of **Low Sodium Appam**, a soft and airy South Indian delicacy that’s perfect for a heart-healthy meal. Made with a blend of raw rice, urad dal, and a touch of fenugreek seeds, this fermented rice pancake boasts a signature texture: crispy edges with a fluffy, tender center. Enhanced with creamy coconut milk and a hint of sweetness, this appam is both flavorful and naturally low in sodium, making it a wholesome choice for those watching their salt intake. The fermentation process adds depth of flavor and makes the batter light for easy digestion. Pair these golden appams with your favorite chutneys or curries for a comforting yet nutritious meal that’s as satisfying as it is good for you. Perfect for breakfast, brunch, or dinner, this **low sodium recipe** is a must-try for health-conscious food lovers!
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Recipe Information
Ingredients
- 2 cups raw rice
- 0.5 cup urad dal
- 0.5 teaspoon fenugreek seeds
- 0.5 cup cooked rice
- 0.5 cup coconut milk
- 1 teaspoon sugar
- 0.25 teaspoon baking soda
- 1.5 cups water
- 2 tablespoons oil
Instructions
Rinse the raw rice and urad dal under cold running water until the water runs clear. This might take a few washes.
Combine the washed rice, urad dal, and fenugreek seeds in a large bowl. Cover with water and soak for at least 4 hours or overnight for best results.
Drain the soaked ingredients and add them to a blender along with the cooked rice and 1.5 cups of fresh water.
Blend to a smooth batter, adding more water if necessary to achieve a pancake batter-like consistency.
Transfer the batter to a large bowl, cover, and allow it to ferment in a warm place for 8-10 hours, or until it has doubled in volume and is bubbly.
After fermentation, gently stir in the coconut milk, sugar, and baking soda. Allow it to rest for another 10-15 minutes.
Heat an appam pan or non-stick skillet over medium heat. Lightly grease the pan with a small amount of oil using a silicone brush or paper towel.
Pour a ladleful of the batter into the center of the pan. Swirl the pan in a circular motion to spread the batter around the sides, leaving a thicker pool in the center.
Cover the pan with a lid and cook for about 3-5 minutes. The edges should turn crispy and golden brown while the center remains soft and fluffy.
Once cooked, gently remove the appam from the pan. Repeat with the remaining batter, greasing the pan if necessary.
Serve warm with your favorite chutney or curry.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 410.1 g | 149% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 13.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1761 mg | 37% | |
*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.
