Appam
A true South Indian classic, appam is a testament to the beauty of simplicity and tradition. Made from a carefully prepared homemade batter, this dish relies on the magic of natural fermentation to develop its signature light and airy texture. The result is a perfectly golden appam—crispy on the edges, soft and fluffy at the center, with a subtle sweetness that pairs harmoniously with a variety of accompaniments. Whether served with ra fragrant vegetable stew, or a flavorful Kerala-style curry, every bite carries the warmth of home-cooked goodness. Rooted in tradition yet loved by all, appam is more than just a meal—it’s a comforting experience that brings people together over the joy of wholesome flavors and time-honored techniques.
Preparation Time
12 hours
Soaking Time
Nil
Cooking Time
15 minutes
Makes
8-10 Appams
INGREDIENTS
- ½ Cup Rice (soak overnight)
- ¾ Cup Water
- ¼ tsp yeast
- Pinch of sugar
- ¼ cup warm water
- 2 tbsp boiled rice
- ½ cup coconut milk
- Salt to taste
To soak overnight
Other Ingredients
METHOD
- In a blender jar add soaked rice and ½ cup water.
- Blend until you get a smooth paste.
- Transfer this to a bowl.
- In a bowl mix together warm water, yeast and sugar.
- Let it bloom for 10-15 minutes or until it fluffs up.
- Mix together the rice paste, coconut milk, bloomed yeast mixture and salt to taste.
- Cover and let the batter sit and ferment for about 2 – 2 ½ hours.
- Once fermented or atleast doubled in size mix the batter well.
- Heat an appam pan and pour in a ladle full of the appam batter in the centre.
- Rotate the pan circularly to make an Appam.
- Brush some oil from the sides, cover and let it cook.
- Once cooked, remove the Appam from the pan and serve hot immediately with vegetable Stew.
