Sri Lankan Muttai Appam Recipe
Description:
Sri Lankan Muttai Appam is a beloved variation of the classic South Indian appam, with the delightful addition of a whole egg in the center, creating a perfect balance of crispy edges and a soft, steamed center. The key to this recipe lies in the fermentation of the batter, which gives the appams a soft, airy texture. Ideal for breakfast or brunch, these appams pair wonderfully with any rich South Indian curry, especially the flavorsome Sri Lankan Chicken Curry or Egg Curry. With minimal ingredients and a straightforward process, Muttai Appam is both a comforting and indulgent meal to start your day.
Cuisine: Sri Lankan
Course: South Indian Breakfast
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice (raw, soaked for 3 hours) | 2 cups |
| Cooked rice | 1 cup |
| Fresh coconut (grated) | 1 cup |
| Active dry yeast | 1 teaspoon |
| Sugar | 2 tablespoons |
| Salt | To taste |
| Whole eggs | 6 eggs (one per appam) |
Preparation Time:
| Time | Duration |
|---|---|
| Soaking Rice | 3-4 hours |
| Fermentation | 5-6 hours or overnight |
| Total Prep Time | 200 minutes (including soaking & fermentation) |
Cooking Time:
| Time | Duration |
|---|---|
| Cooking Appams | 20 minutes (for each batch) |
Instructions:
-
Soak the Rice:
Begin by soaking the raw rice in plenty of water for at least 3 to 4 hours. This softens the grains and makes them easier to grind into a smooth batter. -
Activate the Yeast:
In a small bowl, combine the active dry yeast, sugar, and a pinch of salt with some warm water. Stir and let it sit for about 5 minutes, or until it starts bubbling. If using instant yeast, this step can be skipped, as it can directly be added to the batter. -
Grind the Batter:
Drain the soaked rice and combine it with the cooked rice and grated fresh coconut. Using a wet grinder or a blender, grind the mixture into a thick, smooth batter, adding just enough water to aid the grinding process. The batter should have a pancake batter-like consistency. Add a pinch of salt. -
Add the Yeast:
Once the yeast mixture has bubbled up, add it to the ground batter. Stir well to ensure it’s evenly incorporated. Transfer the batter to a large bowl, cover, and let it ferment for about 5-6 hours or overnight. The batter will rise and become airy, which is key to achieving light and fluffy appams. -
Adjust the Batter Consistency:
After fermentation, check the consistency of the batter. If it’s too thick, add a little water at a time until it reaches a medium pouring consistency. It should not be too runny or too stiff. -
Cook the Appams:
Preheat an appam pan (also known as an Appachetty) on medium-high heat. Pour a ladle of batter into the center of the pan, and swirl it around in a circular motion so the batter coats the bottom evenly, forming a thicker layer in the center and thinner edges. -
Add the Egg:
Gently crack one whole egg into the center of the batter. Sprinkle a pinch of salt and pepper over the egg for seasoning. Cover the pan with a lid and cook for about 2 minutes, or until the appam’s edges turn golden brown and crispy, and the egg in the center is softly cooked through. -
Serve:
Carefully remove the Sri Lankan Muttai Appam from the pan. Serve hot with Sri Lankan Chicken Curry or Sri Lankan Egg Curry for a complete, satisfying meal. For dessert, finish with a traditional Watalappan, a Sri Lankan coconut custard pudding, to round out your authentic Sri Lankan dining experience.
Nutritional Information (Per Serving)
| Nutrient | Amount (per appam) |
|---|---|
| Calories | ~150-200 kcal |
| Protein | ~5-7 grams |
| Carbohydrates | ~25 grams |
| Fats | ~5 grams |
| Fiber | ~1 gram |
| Cholesterol | ~70 mg |
(Note: Nutritional values may vary based on portion sizes and specific ingredients used.)
Tips for Perfect Muttai Appam:
- Fermentation: The key to soft and airy appams is proper fermentation. If you live in a cooler climate, you can place the batter in an oven with the light on to help it rise.
- Coconut Grating: Freshly grated coconut provides the best flavor, but if it’s unavailable, desiccated coconut can be used as a substitute.
- Egg Variations: While traditional Muttai Appam features a whole egg in the center, you can experiment by adding sautéed vegetables or cheese for a different twist.
- Pan Temperature: Ensure that the appam pan is preheated well but not too hot, as this can cause the appam to burn before it crisps up.
Enjoy your Sri Lankan Muttai Appam with any flavorful curry, and treat yourself to a warm, comforting breakfast with a delightful touch of tradition!
