Egg Appam: The Egg-cellent Twist To Your Breakfast Routine

Egg appam is a popular South Indian breakfast dish that consists of a soft and fluffy pancake-like base made from fermented rice batter, topped with a whole egg, and seasoned with salt and crushed black pepper. It is also sometimes called "mutta appam" or "mutta kuzhi appam" in Malayalam, which translates to "egg pancake" in English.

The base of the appam is made from a fermented batter of rice flour, coconut milk, and yeast, which gives it a slightly tangy flavour and a soft, spongy texture. The batter is poured into a special appam pan, which is small, shallow, and round with a slight depression in the centre. The pan is then heated over medium heat, and a whole egg is cracked into the depression. The egg cooks slowly, surrounded by the soft and spongy appam batter, resulting in a delicious and flavourful breakfast dish predominantly consumed in Kerala, Tamil Nadu, and Srilanka.

Egg appam can be served plain or with a variety of toppings, depending on personal preference. Some popular toppings include chopped onions, tomatoes, chillies, cilantro, grated coconut, and spices such as cumin and coriander. The dish is typically served hot with a side of coconut chutney, stews, and other vegetables or meat gravies. The combination of the soft and spongy appam base, the rich and creamy egg yolk, and the flavourful toppings makes for a delicious and satisfying meal that is perfect for starting your day on a high note. Here is a recipe for you to try at home.

Ingredients

• 2 cups of raw rice
• 1/2 cup of grated coconut
• 1 teaspoon of active dry yeast
• 1 teaspoon of sugar
• 1 cup of lukewarm water
• Salt, to taste
• 4 eggs
• Oil, as needed

Method

• Soak the rice in water for at least 4 hours or overnight. Drain the water and rinse the rice well.
• In a blender, add the soaked rice, grated coconut, yeast, sugar, and lukewarm water. Blend until you get a smooth batter.
• Transfer the batter to a large bowl and add salt to taste. Mix well, then cover the bowl with a lid or a clean cloth. Let the batter ferment for at least 6 hours or overnight. The batter will rise and become slightly sour.
• Once the batter is fermented, heat an appam pan or a non-stick skillet over medium heat. Add a few drops of oil and spread it around with a brush or a paper towel.
• Pour a ladleful of the batter into the pan and swirl the pan around to spread the batter evenly. Crack an egg into the centre of the batter.
• Cover the pan with a lid and let the appam cook for 2-3 minutes until the egg is cooked and the edges of the appam turn golden brown.
• Remove the appam from the pan with a spatula and serve hot with your favourite chutney or curry.
• Repeat the process with the remaining batter and eggs.