Appam
Photo: https://en.wikipedia.org/wiki/Appam#/media/File:Appam_-_அப்பம்.jpg
Appam is a traditional South Indian crepe that is particularly popular in the states of Kerala and Tamil Nadu. Made from a fermented batter of rice and coconut, Appam has a unique combination of textures, with a soft, fluffy center and a thin, crispy edge. The fermentation process, which involves soaking and grinding rice before mixing it with coconut milk and allowing it to ferment overnight, gives Appam its characteristic tangy flavor and airy texture.
These crepes are typically cooked in a special curved pan called an appachatti, which helps create their distinctive shape. As the batter spreads in the pan, the edges become lace-like and crispy, while the center remains thick and pillowy. This combination of textures makes Appam a perfect vehicle for soaking up the flavors of the dishes it is traditionally served with, such as coconut-based stews, spicy curries, or vegetable side dishes.
Appam is often enjoyed as a breakfast or dinner dish and is a staple in many South Indian households. It pairs particularly well with dishes like vegetable stew, egg curry, or ishtu, a coconut milk-based curry that complements the mild, slightly tangy flavor of the Appam.
Are these basically the same thing as Sri Lankan hoppers? Maybe.
Appam Recipe (South Indian Pancakes)
Ingredients (Makes about 10-12 appams)
For the Batter:
- Raw rice (idli rice or parboiled rice) – 1.5 cups
- Grated fresh coconut – ½ cup
- Cooked rice – 2 tablespoons
- Sugar – 1 tablespoon
- Salt – to taste
- Active dry yeast – ½ teaspoon
- Warm water – 2 tablespoons (to activate the yeast)
- Water – as needed (for grinding the batter)
Optional:
- Coconut milk – 2 tablespoons (for extra softness and flavor)
Instructions
Step 1: Soak the Rice
- Wash the raw rice thoroughly.
- Soak the rice in water for 4-6 hours or overnight.
Step 2: Prepare the Batter
- Drain the soaked rice and transfer it to a blender.
- Add grated coconut, cooked rice, and enough water to blend into a smooth, slightly thick batter.
- Dissolve the active dry yeast in 2 tablespoons of warm water with ½ teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
- Mix the yeast solution into the batter.
- Add sugar and salt to taste, and mix well.
Step 3: Fermentation
- Cover the batter and let it ferment in a warm place for 8-12 hours or overnight. The batter will rise and develop a tangy aroma.
Step 4: Cook the Appam
- Heat a well-seasoned appam pan or small wok on medium heat. Lightly grease it with oil if needed.
- Pour a ladleful of batter into the center of the pan and gently swirl the pan to spread the batter into a thin, lacy circle with a thicker center.
- Cover the pan with a lid and cook for 2-3 minutes until the edges turn golden and the center is cooked through.
- Remove the appam gently and repeat with the remaining batter.
Serving Suggestions
Appams are best served warm with:
- Vegetable stew
- Coconut milk sweetened with jaggery
- Chicken curry
- Fish molee
- Or your favorite chutney or sambhar.
| Name_ | Appam |
|---|---|
| Origin_ | 🇮🇳 India |
| Morphology_ | ⟁ Crepe |
| Flavor_ | savory |
| Filling_ | various |
| Topping_ | various |
| Recipe_ | Appam Recipe |
| « All Pancakes_ | |