Low Sodium Traditional Aappam
Discover the delicious simplicity of Low Sodium Traditional Aappam, a beloved South Indian dish reimagined for a heart-healthy diet. This recipe features a naturally fermented rice and coconut batter, creating soft and fluffy centers with delightfully crisp edges. Made with wholesome ingredients like raw rice, fresh grated coconut, and a touch of cooked rice, these aappams are leavened with a subtle hint of activated yeast for a breezy, light texture. Perfectly complemented by coconut milk, vegetable stew, or tangy chutneys, these low-sodium aappams are not only easy on the palate but also easy to prepare, with an overnight fermentation process that enhances flavor and authenticity. Ideal for breakfast or light meals, this dish fuses tradition with mindful eating, serving as a perfect balance of flavor and nutrition.
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Recipe Information
Ingredients
- 1.5 cups Raw rice (parboiled rice or sona masoori)
- 0.5 cups Fresh grated coconut
- 0.5 cups Cooked rice
- 0.25 teaspoons Instant dry yeast
- 1 tablespoons Sugar
- 2 tablespoons Water (lukewarm, for activating yeast)
- 1.5 cups Water (for grinding and batter consistency)
- 1 teaspoons Oil (for greasing the pan)
Instructions
Rinse the raw rice thoroughly and soak it in water for 4-6 hours. Drain before use.
In a small bowl, mix the instant dry yeast, sugar, and 2 tablespoons of lukewarm water. Set aside for 10 minutes until the mixture becomes frothy.
Grind the soaked raw rice, grated coconut, and cooked rice together in a blender. Gradually add water (approximately 1.5 cups) until you achieve a smooth, pourable batter.
Pour the batter into a large bowl and mix in the activated yeast mixture. Cover the bowl with a clean kitchen towel and let it ferment at room temperature for 8 hours or overnight.
After fermentation, gently stir the batter. If the batter is too thick, add a few tablespoons of water to achieve a slightly thinner pancake batter consistency.
Heat an aappam pan or non-stick skillet on 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 thinly around the edges, leaving a thicker center.
Cover the pan with a lid and cook on medium heat until the edges turn light golden brown and the center is cooked (approximately 2-3 minutes). Do not flip the aappam.
Carefully remove the aappam from the pan and repeat the process with the remaining batter.
Serve the low-sodium aappams warm with coconut milk, vegetable stew, or chutney.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 20.1 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 575 mg | 12% | |
*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.
