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Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Soak Rice and Dal
Grind the Batter
Ferment the Batter
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Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
This kerala recipe takes 945 minutes to prepare and yields 4 servings. At 382.69 calories per serving with 7.89g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Appams
Serve
For the most authentic flavor, replace yeast and sugar with 1/4 cup of fresh toddy (kallu). This is the traditional fermenting agent used in Kerala.
After swirling the batter in the pan, crack a whole egg into the spongy center. Sprinkle with black pepper and a pinch of salt, cover, and cook until the egg white is set and the yolk is runny.
For a dessert version, add 1/4 cup of thin coconut milk and 2 tablespoons of jaggery powder to the batter. Serve drizzled with sweetened coconut milk.
The fermentation process involved in making appam batter increases the presence of probiotics, which are beneficial bacteria that support a healthy digestive system.
Made entirely from rice and lentils, appam is an excellent choice for individuals with celiac disease or gluten sensitivity.
As a carbohydrate-rich food, appam provides a steady source of energy, making it an ideal breakfast to start your day.
One serving of three Kerala Appams contains approximately 390-420 calories, primarily from carbohydrates from the rice and healthy fats from the coconut.
Yes, Kerala Appam is a relatively healthy breakfast option. It is fermented, which is good for gut health, naturally gluten-free, and steamed-cooked with very little oil. It provides a good source of energy.
The most common reasons are an cold environment, expired yeast, or using chlorinated water. Ensure your yeast is active and place the batter in a warm spot, like an oven with the light on, to encourage fermentation.
This usually happens if the pan is not hot enough before pouring the batter, or if the pan is not well-seasoned. Make sure the appachatti is properly heated and lightly greased before making each appam.
Yes, traditionally appam was made with toddy (fermented coconut sap). If you don't have yeast or toddy, you can try fermenting with a pinch of baking soda added just before cooking, but the texture and flavor will be different and less authentic.
Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. The fermentation will continue slowly, so it might become more sour. Bring it to room temperature for 30 minutes before making appams.