Whole30 Traditional Aappam
Transform your Whole30 journey with this authentic and wholesome Whole30 Traditional Aappam recipe, a cherished South Indian dish made entirely compliant with Whole30 guidelines. Crafted with simple, clean ingredients like soaked jasmine or sona masoori rice, creamy unsweetened coconut milk, and freshly grated coconut, this naturally fermented delicacy offers a delicious balance of soft, fluffy centers and crispy, lacy edges. With no added sugar or grains off-limits to Whole30, this recipe stays true to tradition while keeping things light and satisfying. Serve these aromatic aappams alongside coconut chutney, a hearty vegetable stew, or a compliant curry for a delightful, grain-free meal that's bursting with rich flavors and perfect textures. Plus, with an easy-to-follow method and a touch of optional baking soda for extra fluffiness, you'll have a dish that feels both indulgent and nourishing. Perfect for breakfast, brunch, or dinner, these authentic South Indian pancakes are a must-try for those looking to elevate their Whole30 meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups raw white rice (such as jasmine or sona masoori)
- 1 cup unsweetened coconut milk
- 0.5 cup grated fresh coconut
- 1 teaspoon Whole30-compliant salt
- 0.25 teaspoon baking soda (optional, for better fluffiness)
- 0.5 cup water (as needed for blending)
- 1 tablespoon extra coconut oil
Instructions
Rinse the raw white rice under cold water until the water runs clear, then soak it in a large bowl with enough water to cover it for at least 4 hours or overnight.
After soaking, drain the rice and add it to a blender along with grated fresh coconut, unsweetened coconut milk, and water (start with 0.5 cups). Blend until you achieve a smooth and slightly thick batter.
Pour the blended batter into a large bowl. Cover with a thin kitchen towel and leave it in a warm place to ferment for 6-8 hours or overnight. The batter should slightly rise and develop a mild sour aroma, which is essential for traditional aappam.
After fermentation, stir in the salt and, if desired, the baking soda to give the batter extra fluffiness. Adjust the consistency by adding a splash of water if needed. The batter should be thinner than pancake batter but slightly thicker than crepe batter.
Heat a non-stick aappam pan, skillet, or wok over medium heat and lightly grease it with coconut oil.
Pour a ladleful of batter into the center of the pan, then immediately swirl the pan to spread the batter in a thin circle, allowing extra batter to puddle into the center for a thicker middle layer.
Cover the pan with a lid and cook for about 2-3 minutes over medium heat, or until the edges are golden and lacy, and the center is fully cooked and fluffy. There is no need to flip the aappam.
Carefully remove the aappam and serve warm. Repeat with the remaining batter. Lightly grease the pan with coconut oil as needed before each new aappam.
Serve your Whole30-compliant aappam with coconut chutney, vegetable stew, or any compliant curry for a wholesome meal!
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 887 mg | 19% | |
*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.
