📝 About This Recipe
Appam, often called 'Hoppers,' is the crown jewel of South Indian and Sri Lankan breakfast tables. These ethereal pancakes feature a soft, spongy fermented center and golden, paper-thin crispy edges that resemble delicate lace. Naturally gluten-free and vegan, they offer a subtle tang from fermentation balanced by the rich, creamy sweetness of fresh coconut milk.
🥗 Ingredients
The Grains
- 2 cups Raw White Rice (Sona Masuri or Ponni variety preferred)
- 1/2 cup Cooked Rice (Leftover room temperature jasmine or white rice)
The Fermentation Starters
- 1/2 teaspoon Active Dry Yeast (Can be substituted with 1/4 cup fresh toddy if available)
- 2 tablespoons Granulated Sugar (Feeds the yeast and aids browning)
- 1/4 cup Lukewarm Water (Approximately 105°F to bloom yeast)
The Liquid Gold
- 1 cup Fresh Grated Coconut (Or 1 cup of thick canned coconut milk)
- 1 cup Water (Adjust as needed for grinding consistency)
- 1 teaspoon Salt (Add only after fermentation)
👨🍳 Instructions
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1
Rinse the raw rice thoroughly under cold running water until the water runs clear. Soak the rice in a large bowl with plenty of water for at least 4 to 5 hours.
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2
In a small bowl, combine the active dry yeast, sugar, and lukewarm water. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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3
Drain the soaked rice and transfer it to a high-speed blender. Add the cooked rice and the grated coconut (or coconut milk).
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4
Add the bloomed yeast mixture to the blender. Pour in about 1/2 cup of water to start.
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5
Grind the mixture into a very smooth, fine paste. The batter should not be grainy; it should feel silky between your fingers. Add more water if necessary, but keep the batter thick at this stage.
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6
Pour the batter into a large ceramic or glass bowl, ensuring there is plenty of room for the batter to double in size.
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7
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let it ferment for 8 to 12 hours (overnight is best) until the batter is bubbly and has a pleasant sour aroma.
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8
Once fermented, add the salt and stir the batter gently. If the batter is too thick, add a little extra coconut milk until it reaches a pouring consistency, similar to heavy cream.
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9
Heat an Appam Chatti (a small, deep non-stick wok with a lid) over medium heat. Lightly grease it with a drop of oil using a paper towel.
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10
Pour a ladleful (about 1/3 cup) of batter into the center of the hot pan. Immediately pick up the pan by both handles and swirl it in a circular motion so the batter coats the sides thinly, leaving a pool in the center.
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11
Cover the pan with a lid and cook on medium-low heat for 2-3 minutes. Do not flip the appam; it steams under the lid.
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12
The appam is ready when the edges turn golden brown and crispy, and the center is opaque and springy to the touch.
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13
Gently lift the appam out with a spatula. It should slide out easily. Repeat with the remaining batter, stirring the batter lightly between each appam.
💡 Chef's Tips
Temperature is key: If you live in a cold climate, ferment the batter inside an oven with the light turned on. Don't over-stir: Once the batter has fermented, stir very gently to keep the air bubbles intact for a spongy center. Consistency check: The batter should be thinner than pancake batter but thicker than crepe batter to swirl properly. Avoid sticking: If the appam sticks, ensure your pan is well-seasoned or use a high-quality non-stick 'Appam Chatti'. Sweet variation: Add an extra tablespoon of sugar to the batter for a 'Sweet Appam' usually served to children.
🍽️ Serving Suggestions
Pair with a rich Kerala Vegetable Ishtu (Stew) made with coconut milk and aromatic spices. Serve alongside a spicy Chicken or Mutton Curry for a classic Sunday morning breakfast. Enjoy with 'Sweetened Coconut Milk' (coconut milk mixed with jaggery and cardamom) for a dessert-like treat. Accompany with a spicy Egg Roast or a zesty Onion-Tomato Chutney. A cup of hot Masala Chai or South Indian Filter Coffee is the perfect beverage pairing.