Appam
Appam is a traditional Keralan pancake with a crispy edge and soft center, perfect for pairing with curry or kadala.
Contents (2 sections)▾
Ingredients
- 200 g rice
- 100 g grated coconut
- 1 tsp yeast (or fermented batter)
- 1 tsp salt
- 300 ml coconut milk (for serving)
- water (as needed for soaking and blending)
Steps
Soak the rice in water for at least 6 hours, or overnight, to ensure proper fermentation and texture.
After soaking, drain the rice and blend it with grated coconut, adding a little water to create a smooth batter.
Mix in the yeast and salt, then let the batter ferment in a warm place for 2 hours, until it becomes airy and bubbly.
Heat the appachatti (small wok-bowl) over medium heat until hot, then pour in a ladle of batter, swirling to cover the sides.
Cover and cook for about 2-3 minutes, until the edges are crispy and the center is softly set.
Serve hot with coconut milk and your choice of curry or kadala.
Why this works
The process of soaking rice not only hydrates the grains but also begins the fermentation process, which is crucial for developing the unique flavor and texture of appam. The addition of grated coconut enriches the batter, providing a subtle sweetness and enhancing the overall taste. As the batter ferments, it becomes airy due to the natural yeast, which contributes to the light and soft center of the appam. Cooking in an appachatti allows for even heat distribution, resulting in crispy edges. If the edges burn, ensure that your cooking temperature is not too high; if they seem too thick, you can add a bit more water to the batter to achieve the desired consistency. A well-cooked appam should have a delicate balance of texture, with a crispy exterior and a soft, fluffy interior that pairs beautifully with curry or kadala.
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