1 / 1
Indian Appam
Crispy on the edges and impossibly soft in the center, this classic Indian flatbread is exactly what you need for soaking up rich curries. It's made from a simple fermented batter of soaked rice and coconut that yields a slightly sweet, airy texture. You'll love how quickly these cook up in a hot skillet. They're naturally gluten-free and bring a comforting, authentic touch to your dinner table.
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.