Appam

1. 1
   prep

   Soak the rice.

   Wash the rice thoroughly in 2-3 changes of water. Soak in enough water to cover for at least 4 hours or overnight for best results. Drain before grinding.

   TIPParboiled rice gives the best lacy texture; raw rice yields softer appams.
2. 2
   mix

   Grind the batter.

   1.Add the soaked and drained rice to a blender along with the grated coconut and cooked rice.

   2.Add about ½ cup of water and grind to a smooth, fine paste.

   3.Add the remaining water little by little until the batter reaches a pouring consistency like thin pancake batter.

   4.The batter should coat the back of a spoon lightly but not be too thick or too thin.

   TIPUse warm water if the weather is cold — it helps kickstart fermentation.
3. 3
   mix

   Stir in salt and sugar, then ferment.

   Pour the batter into a large bowl. Add the salt and sugar, and whisk well with your hand to incorporate air — this helps fermentation. Cover loosely and leave in a warm place for 8 to 12 hours or overnight until the batter has risen and smells pleasantly sour.

   TIPThe batter should double in volume and look frothy on top. If your kitchen is cold, place the bowl inside a turned-off oven with just the pilot light on.
4. 4
   prep

   Adjust the batter consistency.

   Gently stir the fermented batter without deflating it too much. Check the consistency — it should be thinner than dosa batter but thicker than crepe batter. Add 1-2 tablespoons of water if needed. Taste and adjust salt if required.

5. 5
   fry · ~3 min

   Heat the appam pan and swirl the batter.

   1.Place the appam pan over medium heat. Once hot, grease lightly with a few drops of oil using a paper towel or onion half.

   2.Pour a ladleful of batter (about ¼ cup) into the centre of the hot pan.

   3.Immediately lift the pan off the heat, hold it by both handles, and swirl in a circular motion so the batter coats the sides thinly and pools at the centre.

   4.Cover with a lid and cook on medium-low heat for 2-3 minutes.

   TIPThe first appam is often a test; don't worry if it sticks. Wipe the pan with an oiled cloth and try again.
6. 6
   fry · ~2 min

   Cook until the edges are golden and crisp.

   Check after 2 minutes. The edges should be golden, lacy, and curling away from the pan while the centre remains soft and spongy. Do not flip the appam. The steam trapped under the lid will cook the centre through.

   TIPKeep the heat on medium-low — high heat burns the lace edges before the centre is cooked.
7. 7
   serve

   Gently lift out the appam and repeat.

   Use a thin, flat spatula to loosen the edges and slide the appam onto a plate. Stack cooked appams in a covered casserole or on a plate under a clean kitchen towel to keep them soft. Repeat with the remaining batter, greasing the pan lightly between each appam.

   TIPServe appams immediately while warm — they lose their lacy crispness as they sit.

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