Appam

Description

Appam - Authentic recipe from India. Ready in 65 min. Try it now!

1. 1

   Mix 200 g rice flour with 5 g dried yeast, 20 g sugar, and 150 ml coconut milk into a thin batter. Leave to rise and ferment for several hours.

   ⏱️ approx. 12 min

   💡 Tip: Appam is a South Indian/Sri Lankan fermented rice pancake — a bowl-shaped crepe, soft and fluffy in the centre, thin and crispy at the edges. Fluffy (centre), lace-crispy (edges), lightly sweet (coconut). A South Indian/Sri Lankan classic (served with coconut curry/stew).

2. 2

   Pour the fermented batter into a special round appam pan (appachatti) and swirl it around (thick in the centre, thin at the edges).

   ⏱️ approx. 12 min

   💡 Tip: Appam is a fermented rice pancake from South India (Kerala, Tamil Nadu) and Sri Lanka (known there as hopper/appa) — a thin batter of rice flour and coconut milk, fermented with yeast (or traditionally toddy/palm wine), giving it a slightly sour, airy quality. Cooked in a round, deep pan (appachatti): this creates a thick, soft, fluffy (spongy) centre and thin, lace-crispy edges. Fluffy and crispy. Lightly sweet-sour. Classically served with coconut milk stew/curry. Fluffy and crispy.

3. 3

   Cover and cook until the centre is set and fluffy and the edges are golden and crispy (one side only).

   ⏱️ approx. 12 min

   💡 Tip: Appam is served hot — classically with a mild coconut milk vegetable/chicken stew (Kerala), curry, or sweet with sweetened coconut milk — the bowl-shaped rice pancake. Fluffy and crispy. A South Indian/Sri Lankan classic.