Low Sodium Appam
Delight in the wholesome flavors of *Low Sodium Appam*, a classic South Indian fermented rice pancake with a heart-healthy twist! This recipe transforms the traditional appam into a low-sodium alternative, perfect for those looking to reduce their salt intake without compromising taste. Made with raw rice, urad dal, and a hint of fenugreek, the batter is naturally fermented, creating a light, airy texture that pairs beautifully with the addition of creamy coconut milk. The appams cook up with crispy, lace-like edges and a soft, fluffy center, making them a versatile choice for breakfast, brunch, or dinner. Ready in just 20 minutes of hands-on cooking time, these low sodium appams are a delightful match for your favorite chutneys or curries. With its unique blend of flavors and health-conscious ingredients, this recipe is sure to become a staple in your kitchen! Perfect for searches around “low sodium recipes,” “heart-healthy South Indian dishes,” and “easy appam recipes at home.”
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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
Directions
Step 1
Rinse the raw rice and urad dal under cold running water until the water runs clear. This might take a few washes.
Step 2
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.
Step 3
Drain the soaked ingredients and add them to a blender along with the cooked rice and 1.5 cups of fresh water.
Step 4
Blend to a smooth batter, adding more water if necessary to achieve a pancake batter-like consistency.
Step 5
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.
Step 6
After fermentation, gently stir in the coconut milk, sugar, and baking soda. Allow it to rest for another 10-15 minutes.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Once cooked, gently remove the appam from the pan. Repeat with the remaining batter, greasing the pan if necessary.
Step 11
Serve warm with your favorite chutney or curry.
Nutrition Facts
| Serving size | (1102.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2206.9 |
| Total Fat 33.0g | 0% |
| Saturated Fat 3.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 410.7mg | 0% |
| Total Carbohydrate 410.1g | 0% |
| Dietary Fiber 27.6g | 0% |
| Total Sugars 13.1g | |
| Protein 59.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 311.2mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1761.4mg | 0% |
Source of Calories