Appam
A quintessential breakfast from Kerala, these soft, lacy, and fluffy fermented rice pancakes are naturally gluten-free and vegan, offering a delightful start to your day.
For 4 servings
Rinse the raw white rice and urad dal thoroughly. Soak them together in plenty of water for 4-6 hours. After soaking, drain the water completely.
In a blender, combine the drained rice and dal, cooked rice, fresh grated coconut, dry active yeast, sugar, salt, and about 200ml of water. Grind to a very smooth batter, adding the remaining 50ml of water gradually if needed to achieve a thick, pourable consistency similar to dosa batter.
Transfer the batter to a large bowl, cover it loosely, and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and appears frothy. If the batter is too thick after fermentation, add a tablespoon or two of water to adjust to a pourable consistency.
Heat an appam pan (appachatti) or a small non-stick pan over medium heat. Lightly grease it with a tiny amount of coconut oil (about 1/8 tsp per appam).
Pour a ladleful of batter (approx. 1/4 cup) into the center of the hot pan. Immediately swirl the pan to spread the batter thinly around the edges, creating a lacy pattern, while leaving the center thicker.
Cover the pan with a lid and cook for 2-3 minutes, or until the edges are golden brown and crispy, and the center is soft and cooked through. Do not flip the appam.
Carefully remove the appam from the pan and repeat with the remaining batter, greasing the pan lightly before each new appam. Serve hot with stew or chutney.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your yeast is active by dissolving it in a tablespoon of warm water with a pinch of sugar for 5 minutes before adding to the batter.
- 2The ideal fermentation time depends on your climate; in warmer conditions, it may ferment faster. Look for a visibly risen and bubbly batter.
- 3For the perfect lacy edges, ensure your pan is hot enough before pouring the batter, and swirl quickly.
Adapt it for your goals.
Sweeter Appam
For a sweeter version, increase the sugar content in the batter and/or add a ripe banana or a tablespoon of jaggery syrup to the batter before fermenting.
Brown Rice AppamBrown Rice Appam
Substitute white rice with brown rice for increased fiber content. Note that brown rice may require a longer soaking and fermentation time due to its tougher outer layer.
No Yeast AppamNo-Yeast Appam
To make appam without yeast, rely solely on the natural fermentation of the rice and urad dal batter. This method might take longer depending on ambient temperature and requires careful monitoring.
Why this is on our healthy list.
Gut Health Support
The fermentation process of rice and urad dal introduces beneficial probiotics, which can aid digestion and support a healthy gut microbiome.
Plant-Based Protein
Urad dal contributes plant-based protein, essential for muscle repair and overall body function, making this a satisfying vegan option.
Naturally Gluten-Free
Made primarily from rice, appam is naturally free of gluten, making it a suitable and safe choice for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
Yes, the batter needs to ferment, typically overnight. Once fermented, it can be stored in the refrigerator for up to 2-3 days, though it's best used fresh for optimal texture.