Whole30 Traditional Aappam
Discover the delightful charm of Whole30 Traditional Aappam, a light and airy South Indian classic reimagined for your Whole30 journey! This crisp-edged, fluffy-centered rice pancake is made from wholesome ingredients like soaked white rice, fresh coconut, and creamy unsweetened coconut milk, all fermented to perfection for a mild tang and superior texture. Prepared without refined sugars or grains, this Whole30-compliant recipe puts a healthy spin on authentic aappam while preserving its traditional flavor. Perfectly golden and lacy, each aappam pairs beautifully with coconut chutney, a hearty vegetable stew, or your favorite curry. With just a splash of coconut oil and simple pantry staples, you’ll create a stunning, restaurant-quality dish that’s gluten-free, dairy-free, and deeply satisfying!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Heat a non-stick aappam pan, skillet, or wok over medium heat and lightly grease it with coconut oil.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Serve your Whole30-compliant aappam with coconut chutney, vegetable stew, or any compliant curry for a wholesome meal!
Nutrition Facts
| Serving size | (900.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2050.8 |
| Total Fat 60.6g | 0% |
| Saturated Fat 52.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2595.7mg | 0% |
| Total Carbohydrate 340.3g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 8.9g | |
| Protein 32.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 578.8mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 887.2mg | 0% |
Source of Calories