Thengai Paal Appam
Soft, lacy rice pancakes with a spongy center, made with fermented rice batter and coconut milk. A classic Kerala breakfast that's light, airy, and pairs perfectly with vegetable stew or sweetened coconut milk.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Rice
- b.Wash the raw rice in several changes of water until the water runs clear.
- c.Soak the rice in a large bowl with enough water to cover it by at least 2 inches. Let it soak for 4 to 6 hours.
- 2
Step 2
- a.Grind the Batter
- b.Drain the soaked rice completely.
- c.Transfer the rice to a high-speed blender or wet grinder. Add the cooked rice, grated coconut, and about 1 cup of water.
- d.Grind everything to a very smooth, flowing batter. It should be completely smooth with no grit. Add more water, a tablespoon at a time, if the batter is too thick to grind properly.
- 3
Step 3
- a.Activate Yeast and Ferment
- b.In a small bowl, combine the active dry yeast, sugar, and 1/4 cup of warm water. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
- c.Pour the ground batter into a large container, ensuring it's only filled halfway to allow room for it to rise.
- d.Add the frothy yeast mixture to the batter and stir well to combine.
- e.Cover the container with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight. The batter will rise and become bubbly.
- 4
Step 4
- a.Prepare the Final Batter
- b.Once fermented, the batter will have risen. Do not stir it vigorously. Gently fold the batter a couple of times.
- c.Add the thick coconut milk and salt. Mix gently until just combined. The final batter should have a smooth, pourable consistency, slightly thinner than pancake batter.
- 5
Step 5
- a.Cook the Appams
- b.Heat an appam pan (appachatti) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- c.Lightly grease the pan with a few drops of coconut oil using a paper towel or onion half.
- d.Pour one ladleful (about 1/4 cup) of batter into the center of the pan.
- e.Immediately hold both handles of the pan and swirl it in a circular motion to spread the batter, creating a thin, lacy edge while leaving a thicker, spongy center.
- f.Cover the pan with a lid and cook on low-medium heat for 2-3 minutes.
- g.The appam is cooked when the center is soft and full of tiny holes, and the edges are golden brown and crisp. There is no need to flip it.
- h.Gently loosen the edges with a spatula and slide the appam onto a plate. Repeat with the remaining batter, greasing the pan lightly as needed.
- 6
Step 6
- a.Serve
- b.Serve the hot appams immediately with vegetable stew (ishtew), egg curry, or sweetened coconut milk (thengai paal).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. It should be smooth and flowing, like a thin pancake batter. If too thick, the appam will be dense; if too thin, it won't form the classic shape.
- 2Fermentation time depends on ambient temperature. In colder climates, place the batter in a preheated (and turned off) oven with the light on to provide a warm environment.
- 3Do not add salt before fermentation, as it can inhibit the yeast's activity. Always add it just before cooking.
- 4Avoid over-mixing the batter after fermentation to retain the air bubbles, which make the appam light and spongy.
- 5For extra flavor and to aid fermentation, you can use tender coconut water for grinding instead of plain water.
- 6The heat of the appam pan is crucial. If it's too hot, the batter will set before you can swirl it. If it's not hot enough, the appam won't get crispy edges.
Adapt it for your goals.
Traditional Fermentation
For a truly authentic flavor, replace the yeast with a few tablespoons of toddy (fermented palm sap), if available. Add it to the batter before fermentation.
Sweet Appam (Vellayappam)Sweet Appam (Vellayappam)
Add 1/4 cup of powdered jaggery and a pinch of cardamom powder to the batter along with the coconut milk for a sweet version, often served as a snack.
Egg Appam (Mutta Appam)Egg Appam (Mutta Appam)
After swirling the batter in the pan, crack a whole egg into the center. Sprinkle with a little salt and black pepper, cover, and cook until the egg white is set but the yolk is still runny.
Why this is on our healthy list.
Gut-Friendly and Digestible
The fermentation process breaks down complex carbohydrates and proteins in the rice, making the appams very easy to digest. It also introduces beneficial probiotics that support gut health.
Naturally Gluten-Free
Made entirely from rice and coconut, Thengai Paal Appam is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
Provides Sustained Energy
The primary ingredient, rice, is a rich source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Source of Healthy Fats
Coconut and coconut milk are rich in medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily metabolized by the body for energy.
Frequently asked questions
A single serving of two Thengai Paal Appams contains approximately 280-320 calories, depending on the amount of coconut milk and oil used. It's a relatively light yet satisfying meal.