Kerala Appam
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak Rice and Dal
- b.Rinse the raw rice and urad dal together under cool running water until the water runs clear.
- c.Place them in a large bowl and cover with at least 3 inches of fresh water.
- d.Let them soak for 5 to 6 hours.
- 2
Step 2
- a.Grind the Batter
- b.Drain the soaking water completely from the rice and dal.
- c.Transfer the soaked grains to a high-speed blender.
- d.Add the grated coconut, cooked rice, and 1 cup of water.
- e.Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
- f.Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
- 3
Step 3
- a.Ferment the Batter
- b.Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
- c.Stir in the sugar, salt, and instant yeast until well combined.
- d.Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
- e.The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
- 4
Step 4
- a.Cook the Appams
- b.After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
- c.Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
- d.Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
- e.Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
- f.Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
- g.The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
- h.Carefully remove the appam from the pan using a spatula.
- 5
Step 5
- a.Serve
- b.Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
- c.Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. It should be pourable but not watery. Think of a thin pancake batter.
- 2For best fermentation in cold climates, place the batter in a turned-off oven with the light on.
- 3A traditional cast-iron appachatti yields the best crispy edges, but a good quality non-stick pan will also work.
- 4Do not add salt before fermentation if using traditional yeast, as it can hinder the process. With instant yeast, it's generally fine to add it with the sugar.
- 5For an authentic flavor, you can use coconut water instead of plain water for grinding the batter.
Adapt it for your goals.
Traditional Fermentation
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.
Egg Appam (Mutta Appam)Egg Appam (Mutta Appam)
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.
Sweet Coconut AppamSweet Coconut Appam
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.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making appam batter increases the presence of probiotics, which are beneficial bacteria that support a healthy digestive system.
Naturally Gluten-Free
Made entirely from rice and lentils, appam is an excellent choice for individuals with celiac disease or gluten sensitivity.
Provides Sustained Energy
As a carbohydrate-rich food, appam provides a steady source of energy, making it an ideal breakfast to start your day.
Frequently asked questions
One serving of three Kerala Appams contains approximately 390-420 calories, primarily from carbohydrates from the rice and healthy fats from the coconut.