Appam

Name: Appam
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 300 g raw rice; 100 g cooked rice; 200 ml coconut milk; 1 tsp yeast; 1 tsp sugar; 1/2 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Appam is a traditional dish from Kerala, known for its soft, spongy center and crispy edges. It's a type of pancake made primarily from rice and coconut milk, offering a slightly sweet and tangy flavor profile due to the fermentation process. This dish is a staple in many South Indian households, often enjoyed with a variety of curries or stews.

In Kerala, appam is a breakfast favorite, but it can be served at any meal. The combination of raw and cooked rice, along with coconut milk, gives it a unique texture and flavor. Yeast and a touch of sugar help the batter rise, creating the signature airy texture. Salt is added by hand, ensuring the perfect balance of flavors, while the generous use of coconut milk adds richness to the dish.

Ingredients

300 graw rice
100 gcooked rice
200 mlcoconut milk
1 tspyeast
1 tspsugar
1/2 tspfine sea salt

Method

Rinse 300 g of raw rice under cold water until the water runs clear. Soak the rice in enough water to cover it for about 4 hours. This softens the rice, making it easier to grind into a smooth batter later.
Drain the soaked rice and transfer it to a blender. Add 100 g of cooked rice and blend until you achieve a smooth paste. Gradually add 200 ml of coconut milk while blending to help achieve a smooth consistency.
In a small bowl, dissolve 1 tsp of sugar in 2 tbsp of warm water. Sprinkle 1 tsp of yeast over the sugar water and let it sit for about 10 minutes until it becomes frothy. This activates the yeast, which will help the batter rise.
Combine the rice-coconut mixture with the activated yeast in a large bowl. Add 1/2 tsp of fine sea salt and mix well. Cover the bowl with a clean cloth and let the batter ferment in a warm place for about 8 hours or overnight. The batter should double in volume and have a slightly sour aroma, indicating it's ready.
Gently stir the fermented batter to release some air bubbles. Heat a non-stick appam pan or a small wok over medium heat. Lightly grease it with oil or ghee.
Pour a ladleful of batter into the center of the pan. Immediately swirl the pan to spread the batter in a circular motion, creating a thin layer with a thicker center. Cover the pan with a lid and cook until the edges start to lift and turn golden brown, and the center is set and slightly spongy.
Carefully remove the appam from the pan using a spatula and place it on a wire rack to cool slightly. This helps the appam maintain its texture and prevents it from becoming soggy.
Serve the appam warm with your choice of curry or stew, allowing the soft, spongy center to soak up the flavors. Enjoy this traditional Kerala dish with family and friends.