Your rating
Not rated yet!
Modify
Appam
Created by: Howcan Team
Ingredients
- 2 cups of raw rice
- 1/2 cup of cooked rice
- 1/2 cup of fresh coconut, grated
- 1/4 teaspoon of active dry yeast
- 1 teaspoon of sugar
- 1/2 cup of coconut milk
- 1/2 teaspoon of salt
Instructions
- Rinse the raw rice in water and soak it in enough water for 4-5 hours or overnight.
- In a separate bowl, dissolve 1/4 teaspoon of active dry yeast and 1 teaspoon of sugar in 1/4 cup of lukewarm water. Let it sit for 10 minutes until it becomes frothy.
- In a blender, combine the soaked raw rice, cooked rice, grated coconut, yeast mixture, coconut milk, and salt. Blend until smooth, adding a little water if needed to make a thick batter. Transfer the batter to a large bowl.
- Cover the bowl with a clean kitchen towel and let the batter ferment in a warm place for 6-8 hours or overnight, until it doubles in volume and becomes slightly bubbly.
- After fermentation, gently stir the batter. If it is too thick, add a little water to achieve a pouring consistency, similar to pancake batter.
- Heat an appam pan or a non-stick skillet over medium heat. Lightly grease the pan with oil using a paper towel or brush.
- Pour a ladleful of the batter into the center of the pan. Quickly lift and tilt the pan in a circular motion to spread the batter thinly and evenly, leaving a slightly thicker edge.
- Cover the pan with a lid and cook the appam for 2-3 minutes, or until the edges turn golden brown and the center is cooked through. The appam should be soft and lacy on the edges and slightly thicker in the center.
- Carefully remove the appam from the pan using a spatula and transfer it to a plate. Repeat with the remaining batter, greasing the pan lightly before making each appam.
- Serve the appam warm with your favorite curry or sweetened coconut milk. Enjoy!
Appam, a popular South Indian dish, has a rich history dating back to ancient times. This lacy, fermented rice pancake is a staple in Kerala and Tamil Nadu. The batter, made from rice, coconut, and a hint of sugar, is left to ferment overnight, giving the appam its distinct flavor and airy texture. Traditionally cooked in a special curved appachatti pan, the edges are crispy while the center remains soft and fluffy. Renowned chefs like Chef Thomas Zacharias of The Bombay Canteen have put their own modern twist on this classic dish. For the best appam experience, head to Kerala where it's often served with a delectable coconut milk-based stew called Ishtu.
620 min
10-12 appams
150 per appam calories
Most popular recipes
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Sago Pudding
A creamy and comforting dessert made with sago pearls, milk, and sugar.
40 min
4
250 calories
Liverwurst Sandwich
A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.
10 min
1
350 calories
Most recent recipes
Traeger Smoked Chicken with Garlic Mashed Potatoes
This Traeger smoked chicken is juicy and flavorful, served with creamy garlic mashed potatoes.
200 min
4
480 calories
Sweet Fruit Piroshki
Delicious piroshki with a sweet fruit filling, perfect for dessert or a sweet snack.
50 min
12
180 calories
Lemon and Herb Crusted Baked Cod with Garlic Butter Roasted Vegetables
A delicious and healthy meal featuring tender baked cod with a zesty lemon and herb crust, served with flavorful garlic butter roasted vegetables.
40 min
4
320 calories