Low Sodium Traditional Aappam

Delight in the soft, lacy charm of *Low Sodium Traditional Aappam*, a healthier twist on a South Indian breakfast classic. This recipe combines parboiled rice, fresh grated coconut, and cooked rice, fermented to perfection for an irresistibly soft center and crispy edges. With just a touch of instant dry yeast and zero added salt, it's perfect for those seeking flavorful yet heart-conscious meals. The batter’s overnight fermentation brings a natural tang, while its pourable consistency ensures effortlessly beautiful aappams every time. Serve these gluten-free delights warm alongside creamy coconut milk, spiced vegetable stew, or tangy chutneys for a wholesome, satisfying meal. Whether you're cooking for family brunch or embracing traditional Indian cuisine, this low-sodium aappam recipe is sure to impress!

Nutriscore Rating: 67/100

Prep Time:480 mins

Cook Time:20 mins

Total Time:500 mins

Servings: 4

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)

Directions

Step 1

Rinse the raw rice thoroughly and soak it in water for 4-6 hours. Drain before use.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Heat an aappam pan or non-stick skillet on medium heat and lightly grease it with oil.

Step 7

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.

Step 8

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.

Step 9

Carefully remove the aappam from the pan and repeat the process with the remaining batter.

Step 10

Serve the low-sodium aappams warm with coconut milk, vegetable stew, or chutney.

Nutrition Facts

Serving size	(925.4g)

Amount per serving	% Daily Value*
Calories	1030.3

Total Fat 45.5g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 28.2mg	0%
Total Carbohydrate 143.2g	0%
Dietary Fiber 12.5g	0%
Total Sugars 20.1g
Protein 15.0g	0%

Vitamin D 0IU	0%
Calcium 57.0mg	0%
Iron 7.7mg	0%
Potassium 574.7mg	0%

*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.

Source of Calories

Fat: 39.3%

Protein: 5.8%

Carbs: 55.0%