Sugar-Free Appe (South Indian Rice and Lentil Pancakes)

Discover the delightful charm of Sugar-Free Appe, a wholesome South Indian rice and lentil pancake that's as nutritious as it is delicious! Crafted from a naturally fermented batter of raw rice, urad dal, and a hint of semolina for added texture, these fluffy appe are infused with aromatic curry leaves, mustard seeds, and a touch of green chili for a burst of flavor in every bite. With no added sugar and a dash of baking soda for that perfect rise, these savory pancakes are cooked to golden perfection in an appe pan, requiring minimal oil. Ideal for breakfast or a light snack, Sugar-Free Appe are best served hot with coconut chutney or tangy sambar. A gluten-free, protein-rich recipe that combines traditional culinary techniques with modern health-conscious sensibilities, it's perfect for anyone looking to enjoy authentic South Indian flavors in a guilt-free way!

Nutriscore Rating: 56/100

Prep Time:720 mins

Cook Time:30 mins

Total Time:750 mins

Servings: 4

Ingredients

• 1.5 cups raw rice
• 0.5 cup urad dal (split black gram lentils)
• 0.5 teaspoon fenugreek seeds
• 0.25 cup semolina (rava)
• 1 teaspoon salt
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 10 leaves curry leaves
• 1 unit green chili
• 1 inch piece ginger
• 0.25 cup coriander leaves (cilantro)
• 0.25 teaspoon baking soda

Directions

Step 1

Rinse the raw rice and urad dal separately under running water. Soak them separately for at least 6 hours or overnight, along with the fenugreek seeds.

Step 2

Drain the soaked water and grind the rice into a coarse batter. Transfer to a large mixing bowl.

Step 3

Next, grind urad dal along with fenugreek seeds into a smooth, fluffy batter. Combine with the rice batter.

Step 4

Add semolina to the batter and mix well. Ensure there are no lumps.

Step 5

Cover the bowl with a lid or a cloth and let the batter ferment in a warm place for about 6-8 hours or until it significantly doubles in volume.

Step 6

After fermentation, stir the batter gently. It should have a thick, pouring consistency. Add water if necessary.

Step 7

Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them crackle.

Step 8

Add curry leaves, chopped green chili, and grated ginger. Sauté briefly until fragrant. Add this tempering to the batter.

Step 9

Stir in the salt, finely chopped coriander leaves, and baking soda to the batter and mix gently.

Step 10

Grease the appe pan with a little oil and fill each cavity with batter till about 3/4 full.

Step 11

Cook on low-medium heat until the edges appear crisp and the top is steamed, about 4-5 minutes.

Step 12

Flip each appam using a spoon or skewer, and cook for another 2-3 minutes until golden brown on the other side.

Step 13

Remove the appe from the pan and serve hot with chutney or sambar.

Nutrition Facts

Serving size	(462.0g)

Amount per serving	% Daily Value*
Calories	1499.7

Total Fat 31.8g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2724.1mg	0%
Total Carbohydrate 267.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 2.2g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 166.2mg	0%
Iron 5.4mg	0%
Potassium 934.3mg	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: 19.5%

Protein: 7.9%

Carbs: 72.6%