Appam

Method

1. 1

   About Appam: Appam are lacy, bowl-shaped rice pancakes with crispy edges and a soft, fluffy centre. They are a Kerala breakfast staple made from fermented rice batter. The unique shape comes from swirling batter in a special curved pan called an appachatti or appam pan.

2. 2

   Soak the rice: Wash 2 cups raw rice thoroughly and soak in water for 6-8 hours. Also soak 2 tbsp raw rice separately — this will be cooked and added to help with fermentation.

3. 3

   Cook the small portion of rice: Boil the separately soaked 2 tbsp rice with half cup water until completely soft and mushy. This cooked rice acts as a natural fermentation starter and helps create the soft centre.

4. 4

   Grind the batter: Drain the soaked raw rice. Grind in a blender with the cooked mushy rice and a little water to a smooth, slightly grainy batter. Add half cup fresh grated coconut while grinding for extra flavour and softness. The batter should be of pouring consistency, slightly thicker than dosa batter.

5. 5

   Ferment overnight: Add 1 tsp active dry yeast dissolved in 2 tbsp warm water (or half tsp toddy if available — traditional fermentation agent for Kerala appam), 1 tsp sugar and 1 tsp salt to the batter. Mix well. Cover and leave in a warm place for 8-10 hours or overnight. The batter will rise and develop small bubbles.

6. 6

   Check the batter: After fermentation the batter should have risen noticeably and smell slightly tangy and yeasty. Stir gently. The batter should be thin enough to swirl easily in the pan. Adjust with a little coconut milk or water if too thick.

7. 7

   Heat the appam pan: Heat an appam pan or a small non-stick wok on medium heat. Grease lightly with coconut oil. The pan must be hot before adding batter.

8. 8

   Swirl the batter: Pour a small ladleful of batter into the centre of the pan. Immediately pick up the pan with both hands and swirl it in a circular motion so the batter coats the sides thinly while staying thick in the centre. This swirling motion is the technique that creates the characteristic lacy edges and thick soft middle.

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   Cover and cook: Place a lid on the pan. Cook on medium heat for 2-3 minutes. The edges will become lacy, golden and crispy while the centre remains white, soft and fluffy. Appam is cooked on one side only — do not flip.

10. 10

    Serve: Slide the appam off the pan using a spatula. Serve immediately with vegetable stew, chicken stew, coconut milk sweetened with sugar, or egg curry. Each appam must be eaten fresh as they become chewy if they sit.