Appam Recipe
Appam is a soft, fluffy South Indian pancake made from fermented rice and coconut batter. It’s a healthy, gluten-free breakfast or brunch option that pairs perfectly with coconut milk or vegetable stew.
Equipment
- Appam pan
- Blender or mixer
- Mixing bowl
- Ladle
Ingredients
- 1 cup raw rice
- 1/4 cup cooked rice
- 1/2 cup grated coconut
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- Water (as needed)
- Oil (for greasing the pan)
Instructions
Prepare the Batter:
- Soak the raw rice in water for 4-5 hours.
- Drain and blend the soaked rice with cooked rice, grated coconut, and water to form a smooth batter.
Ferment the Batter:
- Transfer the batter to a mixing bowl. Add sugar and mix well.
- Cover and let it ferment overnight or for 8 hours.
Cook the Appam:
- Add salt and baking soda to the fermented batter. Mix gently.
- Heat an appam pan and lightly grease it with oil.
- Pour a ladleful of batter into the pan, swirl to spread the batter, and cover with a lid.
- Cook on low heat for 2-3 minutes until the edges turn crispy and the center is cooked.
Serve Hot:
- Serve the appam with coconut milk, vegetable stew, or curry.
Notes
- Vegan Option: This recipe is naturally vegan.
- Storage: Store leftover batter in the fridge for up to 2 days.
- Variation: Add a pinch of cardamom for a subtle, sweet aroma.
