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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Fermentation Time 8 hours hrs
Total Time 8 hours hrs 35 minutes mins
Course Breakfast, Brunch
Cuisine South Indian
Servings 4
Calories 180 kcal
Appam pan
Blender or mixer
Mixing bowl
Ladle
- 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)
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.
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.
- 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.