Appams: Kerala-Style Crisp Edge Rice Pancakes

I grew up as a Catholic in India, and one of the holiest times of our year was Lent and Easter. In India Christian Easter (and Christian traditions in general) is probably even holier and a more important religious holiday than even Christmas, as it represents rebirth and renewal. It is a time to spend with family and friends, and has a host of traditions associated with it.

Here’s a peek into my family’s traditions of Easter in India.

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I know what you’re thinking: Waking up on a Wednesday, cooking a pot of grains, and chopping onions and garlic is just not reality. I hear you (and I’m only cooking for me and my husband; we don’t even have kids yet).

But I want to make a case for this dish, in the spirit of prepping for an excellent, inspiring breakfast ahead of time. If you start this recipe on Sunday afternoon, you’ll be set for the week ahead and it’ll take you far less than an hour. It’s one of those nice investments in your future self, and it’s guaranteed to be a reprieve from standard weekday morning fare.

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This week we shared some good Passover advice from writer and cookbook author Leah Koenig (and don’t forget to check out her brand new book Modern Jewish Cooking, which is inspiring me every which way right now). To close the week, just as Passover is about to begin, we asked Leah: what’s cooking? Here’s her plan for her seders, plus the ingredient that is inspiring her to cook right now.

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