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4.9 from 219 votes

Appam Recipe

Appam (also known as "palappam") are tasty, lacy and fluffy pancakes from the Kerala cuisine that are made from ground, fermented rice and coconut batter.

Prep Time
4 hrs
Cook Time
mins
Fermenting Time
1 hr 15 mins
Total Time
5 hrs 45 mins
Servings: 15 appam
Calories: 90 kcal
Course: Breakfast , Snacks
Cuisine: Indian

Ingredients

  • 1.5 cups regular rice or parboiled or half-half of both types
  • 2 cups water - for soaking
  • ¼ cup thick poha (aval or flattened rice) or cooked rice or puffed rice
  • ½ cup grated fresh coconut
  • 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

    Cup of Yum
  1. Rinse rice in water for a couple of times.
  2. Soak rice in water for 4 to 5 hours.
  3. 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.
  4. 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.
  5. Add water and grind all the ingredients to a smooth flowing batter
  6. Transfer the batter in a medium to large bowl.
  7. 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.
  8. 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
  9. 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.
  10. 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.
  11. Drizzle some oil on the sides if you prefer.
  12. Cover the pan with a lid and let the appam cook. The base would become nicely light golden with crispy edges.
  13. 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.
  14. Keep the prepared appams covered with a kitchen towel.
  15. 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

  • The approximate nutrition data is for one appam only.

Nutrition Information

Serving 1appam Calories 90kcal (5%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g 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 Phosphorus 28mg Zinc 1mg

Nutrition Facts

Serving: 15appam

Amount Per Serving

Calories 90

% 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.