Appam

Name: Appam
Cook time: 345 min
Total time: 345 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g Parboiled Rice, Idli rice; 100g Cooked Rice, about 1/2 cup; 400ml Thick Coconut Milk; 1 tsp Active Dry Yeast; 1 tbsp Sugar; 1 tsp Salt; 400ml Water, as needed for grinding and adjusting batter; Some Coconut Oil, for greasing the appachatti/pan

Appam are soft-centered, lacy-edged pancakes from South India with a delicate coconut aroma and a slightly tangy, fermented flavor. Light and pillowy in the middle with crisp, lace-like rims, they pair beautifully with stews, curries, or sweet coconut milk for breakfast or dinner.

Appam are soft-centered, lacy-edged pancakes from South India with a delicate coconut aroma and a slightly tangy, fermented flavor... Show more

Traditional Indian Recipe

Health Grade

D · Occasional

Rating

4.3

Time

5 hrs30 min

Price

0,86 €

Calories

745 kcal

vegan

gluten free

low sugar

kid friendly

comfort food

indian

Method

Rinse and soak

Rinse Parboiled Rice (Idli rice) a few times until the water looks less cloudy, then cover it with plenty of Water and soak for 4 hours.

Proof the yeast

While the rice soaks, stir Active Dry Yeast and Sugar into a small splash of the water. Let it stand for 10 minutes until foamy and fragrant; if it stays flat, the yeast may not be active.

Drain well

Drain the soaked rice very thoroughly so the batter stays thick enough to coat the pan. Shake off as much excess water as you can before moving to the blender.

Blend smooth

Add the drained rice to a blender with Cooked Rice and the foamy yeast mixture. Pour in just enough water to keep the blades moving, then blend until the batter is completely smooth and pourable, stopping once or twice to scrape down the sides.

Ferment batter

Transfer the batter to a large bowl, cover it loosely, and leave it in a warm spot for 1 hour until it looks airy and slightly risen.

Finish batter

Stir in Thick Coconut Milk and Salt until the batter is evenly mixed. If it feels too thick, whisk in a little more water; it should pour in a smooth ribbon and spread easily in the pan.

Heat the pan

Heat an appachatti or small nonstick pan over medium heat and brush it lightly with Coconut Oil. The pan should be hot enough that a drop of batter sizzles right away, but not so hot that the bottom browns before the center sets.

Cook appams

Pour a small ladleful of batter into the center, immediately lift and swirl the pan so the batter coats the sides and leaves a slightly thicker middle. Cover and cook for 2 minutes, then uncover and cook for 1 minute more, until the edges are crisp and lacy and the center is set but still soft.