Appam

Appam, is a traditional South Indian pancake made from fermented rice batter and coconut milk. With its soft, spongy center and lacy, crisp edges, appam is a signature dish in Kerala cuisine. It is enjoyed as a wholesome breakfast or a light dinner.

Appam pairs beautifully with vegetable stew, chicken curry, egg roast, or kadala curry. It’s both comforting and gluten-free, making it a favorite across households in Kerala and beyond.

Ingredients

• For the Batter:
  • 2 cups raw rice (preferably Kerala rice or short-grain rice)
  • 1 cup cooked rice (for extra softness)
  • 1 cup fresh grated coconut (or 1/2 cup coconut milk)
  • 1/2 tsp active dry yeast
  • 1 tsp sugar (to activate the yeast)
  • 1 1/2 cups water (or as needed)
  • Salt to taste
• For Cooking:
  • Ghee or oil (for greasing the appam pan)

Instructions

• Prepare the Rice:
  Wash and soak the raw rice in water for 4–6 hours or overnight.
  After soaking, drain the water.
  Blend the Batter:
  In a blender, add the soaked rice, cooked rice, grated coconut, and 1 cup of water.
  Blend until smooth and thick (you may need to add a little more water to reach the right consistency).
  Transfer the batter to a large bowl.
  Ferment the Batter:
  Warm the remaining 1/2 cup of water slightly (it should be lukewarm).
  Add the yeast and sugar to the warm water. Let it sit for 5–10 minutes to activate.
  Add the activated yeast mixture to the rice-coconut batter and mix well.
  Cover the bowl with a clean kitchen towel or plastic wrap and allow it to ferment for 8–12 hours (overnight works best).
  
• Prepare to Cook the Appams:
  The batter will be bubbly and slightly risen. Add salt to taste.
  Heat an Appam pan (or a regular non-stick pan) over medium heat.
  Lightly grease the pan with a little ghee or oil.
  Cook the Appams:
  Pour a ladle of batter into the hot pan and immediately swirl the pan in a circular motion to spread the batter around the edges, leaving the center thick.
  Cover the pan with a lid and cook for 2–3 minutes until the edges are golden brown and the center is soft and fluffy.
  Carefully remove the appam and set it aside. Repeat with the remaining batter.
  Serve:
  Serve your appams hot with Vegetable Stew, Egg Curry, or Sweetened Coconut Milk.

Tips

The batter should be slightly thicker than pancake batter for the appams to have a nice texture.
If you don’t have an Appam pan, you can use a small non-stick pan .
You can also add a bit of tender coconut water to the batter for extra softness.

Conclusion

Appams are best enjoyed fresh, hot, and paired with a flavorful curry or stew. Whether you’re cooking for a special occasion or a weekend breakfast, this Kerala classic never disappoints!