12 hrs 30 mins
This is traditional vegetarian dish from Kerala, in South India. For breakfast, they are often served with sweetened coconut milk.
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- 2 cups raw rice (non-glutinous, neededmedium-grain)
- 1 whole coconut
- 1 cup cooked rice
- 1/2 teaspoon yeast, granules dissolved in a little
- coconut water or hot water
- 1/4 teaspoon salt (more to taste)
- 1 teaspoon sugar (or to taste)
- 1/4 teaspoon baking soda (if needed, in the event the batter does not rise)
- 1Start 12+ hours in advance of mealtime.
- 2Immerse the raw rice in at least double the amount of water. Soak for 4-5 hours.
- 3Break open the coconut into two halves, reserving the water.
- 4Grate the coconut. Put aside 4 cups for the appams. The rest can be used for making Sweetened Coconut Milk.
- 5Seven+ hours in advance of mealtime:.
- 6Drain the soaked rice. Grind it along with 4 cups grated coconut and cooked rice to a fine thick paste. Add 1 cup of the reserved coconut-water as needed to grind smoothly.
- 7Pour into a mixing bowl, at least 3 times the volume of the batter (~2 gallon mixing bowl), leaving room for the batter to rise.
- 8Add the yeast and mix lightly. Mix in the salt and sugar to taste.
- 9Allow to ferment for at least 6 hours at room temperature, ideally 90 degrees F. If your room is above 90, ferment less time, or the appam will be very sour. If your room is cooler, keep the batter warm in a gas oven (with a pilot light). Alternately, warm your electric oven to its minimum and let cool to 110 before putting batter inside. A yogurt maker also provides the right temperature environment.
- 10Add baking soda, if needed for puff in the event that the batter did not rise much.
- 11Heat a small non-stick wok, ideally a small curved bottom one to get rounded cup-like appams.
- 12Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
- 13Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and start lifting off the wok. The centre should be soft and spongy. A well-fermented batter will form small lacey holes all over the appam while cooking.
- 14Repeat for each appam. It is faster to have 2 pans going at the same time.
- 15Serve with Sweet Coconut Milk.
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Nutritional Facts for Appam (Sourdough Rice Pancakes)
Serving Size: 1 (141 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 408.2
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 230.7 mg
- Total Carbohydrate 90.0 g
- Dietary Fiber 2.8 g
- Sugars 1.0 g
- Protein 7.6 g
The following items or measurements are not included: