Mutta Appam
A savory and soft rice pancake from Kerala, made with a quick, no-fermentation batter of rice flour, egg, and coconut. This traditional breakfast is wonderfully fragrant with shallots and green chilies, perfect on its own or with a simple chutney.
For 4 servings
Prepare the Batter
- In a high-speed blender, combine the rice flour, eggs, grated coconut, chopped shallots, green chilies, ginger, curry leaves, and salt.
- Pour in 1 cup of water.
- Blend on high for 1-2 minutes until you have a completely smooth, thick, and pourable batter. Scrape down the sides of the blender jar midway to ensure everything is incorporated. The consistency should be similar to a thick pancake batter.
Rest the Batter
- Transfer the batter to a bowl.
- Let the batter rest for at least 15-20 minutes. This crucial step allows the rice flour to fully hydrate, which results in softer, fluffier appams.
Cook the Mutta Appams
- Heat an appam chatti or a small non-stick skillet over low to medium-low heat.
- Once hot, add about 1/4 teaspoon of coconut oil and swirl to coat the surface.
- Pour one ladleful (about 1/4 cup) of batter into the center of the pan. Do not spread it; allow it to form a small, thick pancake on its own.
- Cover the pan with a lid and cook on low heat for 2-3 minutes.
- The appam is ready when the top is firm and appears set (no longer liquid), and the edges start to pull away from the pan. The bottom should be a light golden brown. There is no need to flip it.
Repeat and Serve
- Gently slide the cooked appam onto a serving plate.
- Repeat the process with the remaining batter, greasing the pan lightly before each appam.
- Serve the Mutta Appams immediately while they are hot and soft, alongside coconut chutney, sambar, or a spicy curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest batter, use a high-speed blender. If your blender isn't very powerful, you may need to blend for an extra minute.
- 2The batter consistency is key. It should be like a thick pancake batter. If too thick, add a tablespoon of water. If too thin, add a tablespoon of rice flour.
- 3Cook on consistently low heat to ensure the inside cooks through without burning the bottom.
- 4Using an authentic 'appam chatti' (a small, deep, round pan) gives the appams their characteristic shape, but a small non-stick frying pan works well too.
- 5For a richer flavor, you can lightly sauté the shallots, ginger, and green chilies in a little coconut oil before adding them to the blender.
Adapt it for your goals.
Sweet Version
For a sweet treat, omit the shallots, chilies, ginger, and curry leaves. Add 3-4 tablespoons of sugar or jaggery and 1/2 teaspoon of cardamom powder to the batter.
Herbaceous TwistHerbaceous Twist
Add a handful of fresh cilantro (coriander leaves) to the blender along with the other ingredients for a fresh, herby flavor.
Spicier KickSpicier Kick
For those who love heat, add 1/2 teaspoon of black pepper powder or a pinch of red chili powder to the batter.
Why this is on our healthy list.
Good Source of Protein
The inclusion of eggs makes these appams a good source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Quick Energy
Made from rice flour, Mutta Appam is rich in carbohydrates, providing a quick and easily digestible source of energy to start your day.
Contains Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily absorbed and used by the body for energy.
Frequently asked questions
One serving of two Mutta Appams contains approximately 230-250 calories, depending on the size and amount of oil used.