Appam Recipe
User Reviews
4.9
Appam Recipe
Description
This Appam recipe involves soaking rice for several hours before grinding it together with grated fresh coconut, poha (flattened rice) or cooked rice, salt, and sugar into a smooth batter with added water. The choice of yeast—instant or dry active—kickstarts fermentation, which is essential to create the batter's airy texture and mild tanginess. The mixture is left covered for one to two hours until it doubles in size and has noticeable air bubbles.
The fermented batter is then cooked like pancakes on a hot pan, producing appams with a soft, spongy center and lacy, crisp edges. The grated coconut contributes to the batter's richness and slight sweetness, balancing the mildly fermented flavor. Poha or cooked rice adds body and helps in fermentation.
Appams are typically served alongside spiced vegetable or meat curries, chutneys, or stews, making for a light yet satisfying meal component. They are especially popular breakfast items in some regions.
The recipe's nutrition information is approximate and based on one appam.
Ingredients
- 1.5 cups rice or parboiled or half-half of both types, regular
- 2 cups water - for soaking
- ¼ cup poha aval or flattened rice) or cooked rice or puffed rice, thick
- ½ cup coconut grated fresh
- ¾ cup water or as needed for blending or grinding batter
- ½ teaspoon instant yeast or ¾ teaspoon dry active yeast
- ½ teaspoon salt or add as required
- 2 tablespoons sugar or add as required
Instructions
- Rinse rice in water for a couple of times.
- Soak rice in water for 4 to 5 hours.
- Drain all the water and then add the soaked rice to mixer-grinder or blender jar. Also add the grated coconut, cooked rice or poha (aval or flattened rice), salt and sugar.
- You could opt to soak the aval or poha with the rice or separately for 30 minutes or add them to the blender after rinsing with water.
- Add water and grind all the ingredients to a smooth flowing batter
- Transfer the batter in a medium to large bowl.
- With Instant Yeast: Sprinkle the Instant yeast (or rapid rising yeast) all over the batter. Mix thoroughly and evenly. Cover the bowl and set aside to ferment for 1 to 2 hours until the batter doubles in volume and has plenty of air-pockets.
- With Dry Active Yeast: Take about 1 to 2 tablespoons of lukewarm water in a bowl. Then add the dry active yeast and stir to mix well. Add this yeast solution to the batter and mix thoroughly. Cover and keep aside for fermenting overnight or for 8 to 12 hours or more depending on the temperature conditions. The batter will rise and increase in volume the next day. * Check notes
- Heat a kadai or an appam pan with handles at the sides. Spread some oil on the appam pan with a spoon. If using nonstick pan, then skip smearing the oil.
- Spread a ladle full of the batter (about ⅓ to ¼ cup). Turn and tilt the pan so as to spread the batter to a neat round circle. Keep heat to medium-low or medium. Regulate the heat as needed when cooking.
- Drizzle some oil on the sides if you prefer.
- Cover the pan with a lid and let the appam cook. The base would become nicely light golden with crispy edges.
- Gently remove the cooked appam with a spatula. Make the remaining batches of appam this way. If the pan becomes too hot then reduce the heat so that the batter is easy to spread when you tilt the pan.
- Keep the prepared appams covered with a kitchen towel.
- Serve the appam hot or warm with vegetable stew or coconut milk that has been sweetened with jaggery and flavored with a bit of cardamom powder.
Notes
- Soak rice thoroughly for 4 to 5 hours to achieve proper texture in the batter.
- Use either instant yeast or dry active yeast as described to ferment the batter and create air pockets.
- Fermentation time is about 1 to 2 hours, until the batter doubles in size and is bubbly.
- Grated fresh coconut adds richness and slight sweetness to the batter.
- Poha or cooked rice helps improve batter body and fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15appam
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1appam | |
| Calories | 90kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 81mg | 3% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 7mg | 1% |
| Vitamin B9 (Folate) | 14µg | |
| Iron | 1mg | 6% |
| Magnesium | 6mg | 2% |
| Phosphorus | 28mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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