Appam - South Indian Rice Pancakes

Ingredients

• 2 cups (400g) raw rice 2 cups (400g) raw rice
• 1/2 cup (50g) grated coconut 1/2 cup (50g) grated coconut
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• Coconut oil, for greasing the pan Coconut oil, for greasing the pan

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 31g, 1g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the raw rice thoroughly and soak it in water for 4-6 hours.
2. 2.
   In a separate bowl, soak the grated coconut in water for 30 minutes.
3. 3.
   Drain the rice and grind it in a blender along with the grated coconut until smooth.
4. 4.
   In a small bowl, dissolve the yeast and sugar in 1/4 cup of warm water. Let it sit for 5 minutes until frothy.
5. 5.
   Add the yeast mixture to the rice and coconut batter. Mix well.
6. 6.
   Cover the batter and let it ferment in a warm place for 6-8 hours or overnight.
7. 7.
   Once the batter has fermented, add salt and mix well.
8. 8.
   Heat an appam pan over medium heat and lightly grease it with coconut oil.
9. 9.
   Pour a ladleful of batter into the center of the pan and quickly swirl the pan to spread the batter evenly.
10. 10.
    Cover the pan with a lid and cook for 2-3 minutes, or until the edges turn golden brown and crispy.
11. 11.
    Remove the appam from the pan and repeat the process with the remaining batter.
12. 12.
    Serve the appam hot with coconut chutney, vegetable stew, or your choice of accompaniment.

Treat your ingredients with care...

• Rice — Use any variety of raw rice suitable for cooking. Avoid using parboiled or instant rice as it may affect the texture of the appam.
• Coconut — Freshly grated coconut is preferred for the best flavor. If fresh coconut is not available, you can use frozen grated coconut or desiccated coconut soaked in warm water for 10 minutes before grinding.
• Yeast — Ensure that the yeast is fresh and active for proper fermentation. If the yeast does not froth after dissolving in warm water, it may be inactive, and the batter will not ferment properly.

Tips & Tricks

• For a more pronounced tangy flavor, you can add a tablespoon of fermented rice water (kappi) to the batter before fermentation.
• To achieve a perfectly shaped appam, tilt the pan in a circular motion immediately after pouring the batter to evenly spread it.
• If you don't have an appam pan, you can use a non-stick skillet with a lid. However, the shape may differ slightly.
• Leftover appam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.

Serving advice

Serve the appam hot with coconut chutney, vegetable stew, or any curry of your choice. The soft center of the appam is perfect for soaking up the flavors of the accompaniments.

Presentation advice

Arrange the appam on a plate with the crispy edge facing upwards. Garnish with fresh curry leaves or coriander leaves for a pop of color. Serve with the accompaniments in separate bowls or on the side.