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Indian Appam
Rice and coconut soak separately for 6 hours, then blend together with yeast, sugar, and salt into a smooth batter that ferments briefly before cooking. Ladled into a hot, lightly oiled skillet and covered, each appam takes only minutes to cook — the batter spreads thin at the edges and stays thick and soft at the center. Naturally gluten-free and mildly sweet, four appam come together in about 100 minutes of active time once the soaking is done. Serve alongside coconut milk stew or spiced lentils.
Equipment
- Blender
- Skillet
Ingredients
- 2 cups coconut soaked for 6 hours
- 1 cup rice soaked for 6 hours
- ½ tsp. dry yeast
- 3 Tbsp. sugar
- Salt to the taste
Instructions
- 1Drain the soaked rice and coconut, then transfer them to a food processor and pulse a few times to combine.
- 2Add the salt and sugar, blending continuously for 2 to 3 minutes until smooth.
- 3Sprinkle in the dry yeast and continue blending for another 3 to 4 minutes to fully incorporate the ingredients.
- 4Pour the batter into a large bowl, cover it tightly, and let it rest in a warm spot for 1 hour to ferment. This resting period is essential for developing that signature airy texture.
- 5Warm a skillet over medium heat. Pour a ladle of batter into the center, swirl the pan to spread it evenly, cover, and cook for 3 minutes until the edges are crisp.
- 6Transfer the cooked bread to a plate and repeat the process with the remaining batter.
Notes
- Prep ahead: Remember to soak your rice and coconut for at least 6 hours before starting the batter.
- Equipment: A traditional appachatti (appam pan) works best for the classic bowl shape, but a small nonstick skillet or wok works perfectly too.
- Serving: Keep the cooked appams warm in a clean kitchen towel while you finish cooking the rest of the batch.
Recipe Details
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