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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Appams (Sweet Fermented Rice Pancakes)

February 2, 2011

Appams (Sweet Fermented Rice Pancakes)

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Whenever homesickness crept into the first couple of years of my marriage, I would just close my eyes and imagine the comforting flavours & fragrances of my mom’s kitchen in my home back in Mangalore. A kitchen filled with the sweetish aroma of fermenting batter – especially for Appams (‘Appaan’ is it’s nasal pronounciation in Konkani) is something I vowed to recreate in my kitchen. Mum’s collection of recipes (a little tattered diary dated 1986) helped me understand the proportions of rice used in addition to the science & art of cooking. Appams were usually made only for special occasions – birthdays or when dinner was hosted for guests (especially those who came from abroad). The giant stone grinder would grind away the rice & coconut as mum prepared the yeast.
 
Before yeast became the most common & convinient fermenting agent, it was sweet toddy procured from – my guess is Arack shops. I always waited patiently for mum to prepare this kind of a sweet fermented ‘dosa’ cum ‘idli’ combo and enjoyed bite after bite especially the crispy frill.
 
Appams can delight anyone – young or old, especially those who are health conscious as its preparation does not involve the use of oil for frying.
I am glad I am able to make decent appams today so that my little one can enjoy it just the way I did.

 

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Appam placed on a traditional ‘kurpon’ woven out of reeds

Appams
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Recipe Source: My mum


You Need:
For the batter:

  • 1 cup raw rice (called as Surai in Mangalore, I use Kollam rice in Mumbai – its a small grained rice)
  • 1/2 cup boiled rice (called as Ukdo in Konkani, Ukda in Hindi & Marathi, Katsambar in Kannada)
  • 1/2 cup grated coconut (about a fistful) (or you can add 2 tbsps coconut milk powder)
  • 1 handful or half a cup cooked rice – optional (this makes your appams ultra soft!)
  • 2 level tsps sugar (plus 1 tsp if you like your appams a little sweetish) 
  • 1 tsp salt or to taste

To prepare the yeast for fermentation

  • 1 tsp active dried yeast (I use DCL brand which is famous in the Gulf)
  • 1 tsps sugar (this helps the yeast to dissolve faster & turn frothy and in turn aids fermentation)
  • 1/2 cup of lukewarm water

Method:

 
Soak each rice separately for at least 3 hours (overnight is better). Gring both fine along with the grated coconut and cooked rice (optional). Add water as you grind, but leave the consistency to be that of dosa batter and not too thin like neer dosa

 

Put the batter in a large pan (so that the batter doesnt spill over during fermentation) & keep aside. To prepare the yeast – add the 1 tsp of yeast plus the 1 tsp of sugar in a bowl of lukewarm water. Set aside for 5-10minutes and you will see that the yeast has dissolved & turned a frothy mixture of a dull brownish pink colour. Add this to the batter, stir well & add the salt to taste. Add some water to achieve dosa batter kind of consistency. You cannot add water after the batter has fermented because the dough would have risen and if you stir it once it has, the dough will just fall flat.

 

Cover the pan with thin muslin cloth (or bairas as it’s called in Konkani) and keep in a warm place for fermentation. Depending on the climate and the quality of yeast used, the batter should ferment & double in a span of 1 1/2 – 2hours.
 
No warm weather where you live? I have heard a lot of friends lament about this. Do not fret my friend! If you own an oven which has a ‘keep warm’ mode (my OTG does), just turn the oven temperature to minimum & set the timer to 10minutes on ‘Keep Warm’ mode. Warning! Dont set it on bake/grill mode or else you’l have cakes instead of appams!! I tried it for the first time today & it worked beeeeautifully! In almost 90 minutes I had the pan full of risen dough! Just make sure you check on the timer, if you feel it has become too hot, turn it off & redo this step again after 30minutes (No! its not as complicated as it sounds)

 

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When the dough has doubled do not shake the vessel or place it on a surface with a thud. Be gentle!

 

Alternately heat a non-stick deep bottomed skillet (appanchi kaail as it’s called in Konkani – You can buy one in Kamath & Co in Hampankatta, Mangalore. Just ask for Appam kadai. If you dont have one, you can use a deepish wide non stick kadai/wok with handles on each side.) and pour one ladle full of batter right in the centre of the it. Wait for 4-5 seconds (so that the centre remains like a fluffy idli) and then holding both the handles of the kadai twirl it around just once until the batter spreads around the centre like a fluffy frill. Place it back on the stove. Cover & cook on medium heat for about 90 seconds.
 
Tip! : I am told that the appams dont ‘lift’ well the next time around if you use its kadai for anything besides making appams – so ideally, do not use it for anything else.

 

Your appam is done when the centre looks cooked (translucent) and the frill is golden in colour (NOT brown, just a pale golden). Remove gently with a wooden/rubber spatula and place in a hot box (serving casserole).

 

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Appams

Appams are slightly sweetened and fermented rice batter pancakes with crisp frilly edges that are traditional made in coastal Karnataka and Kerala. They taste best when served with chicken or egg stew or any veg or non veg accompaniment or chutney
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Course: Breakfast
Cuisine: Mangalorean
Keyword: Gluten Free, Rice, Vegan
Prep Time: 10 minutes
Fermenting Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Calories: 128kcal
Author: Shireen Sequeira

Ingredients

For the batter:

  • 1 cup raw rice * see notes
  • 1/2 cup boiled rice *see notes
  • 1/2 cup grated coconut
  • ½ cup cooked rice – optional
  • 2 teaspoons granulated white sugar plus 1 tsp if you like your appams a little sweetish
  • 1 tsp salt or to taste

For the yeast solution:

  • 1 tsp active dried yeast
  • 1 tsp sugar
  • 1/2 cup of lukewarm water

Instructions

  • Soak each type of rice separately for at least 3 hours (overnight is better). Grind both of them together with the grated coconut and cooked rice (optional). Add a tablespoon of water or as required to achieve a thick, dosa batter like consistency. Do not dilute it too much. Transfer the batter into a large pot
  • Activate the yeast by mixing all the ingredients mentioned under ‘For the yeast solution’ in a small bowl or cup. Cover and set aside for 10-12 minutes or till the mixture looks frothy. If it hasn’t turned frothy it is probably old or has expired. Discard it and start again with a new pack of yeast.
  • Add the activated yeast solution to the batter, salt to taste and enough water to make the batter thick and flowing. Mix well using your hand. Then cover the pan and place in a warm place for fermentation. Depending on the climate and the quality of yeast used, the batter should ferment & double in a span of 1 1/2 – 2hours.
  • When the batter has doubled, heat an appam kadai or a small/deep wok and pour one ladle full of batter right in the centre of it. Wait for 4-5 seconds (so that the centre remains like a fluffy idli) and then holding both the handles of the kadai twirl it around just once until the batter spreads around the centre like a fluffy frill. Place it back on the stove. Cover & cook on medium heat for about a minute and a half
  • Your appam is done when the centre looks cooked (translucent) and the frill is light golden in colour Remove gently with a wooden/rubber spatula and place in a hot box (serving casserole).
  • Serve hot!! It is probably the most versatile Indian bread as you can eat it with Chicken/Veg stew, Pork Indad, Chicken Curry or even with coconut chutney (for breakfast)

Notes

Raw rice is called as Belthige/Surai Tandu in Mangalore, I use Kollam rice, a small grained rice which also works well.
Boiled rice is called as Katsambar/Ukdo Tandu in Mangalore
Instead of the grated coconut you can also add 2 tbsps coconut milk powder
Appams dont ‘lift’ well the next time around if you use its kadai for anything besides making appams – so ideally, do not use it for anything else.
Adding the cooked rice makes your appams ultra soft!
No warm weather where you live? If you own an oven which has a ‘keep warm’ mode (my OTG does), just turn the oven temperature to minimum & set the timer to 10minutes on ‘Keep Warm’ mode. Just make sure you check on the timer, if you feel it has become too hot, turn it off & redo this step again after 30minutes.

Nutrition

Nutrition Facts
Appams
Amount per Serving
Calories
128
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.2
g
Sodium
 
3
mg
0
%
Potassium
 
58
mg
2
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
8
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Breakfast, Mangalorean Recipes, Poli & Seasonal Specialities Tagged With: Catholic Cuisine, Cooking With Rice, Healthy Breakfast, Indian Breads and Pancakes, Mangalorean Poli, Mangalorean Specials, South Indian

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Comments

  1. May says

    February 2, 2011 at 4:40 pm

    Shireen, you are killing me softly with this blog…:D 😀

    Reply
  2. Michelle Peters - Jones says

    February 3, 2011 at 3:06 am

    OMG, I love appams. Sadly since we have an induction range it is very difficult to cook here, as we can't get the crispy sides. I miss it so much.

    Reply
  3. Shireen says

    February 3, 2011 at 4:20 am

    May:All this is for people like u & me – away from home 🙂

    Michelle: I havent worked with an induction range, so i am not sure how that works, but i do hope u get to eat some (if not make them) real soon! I know how it feels to stay away from home & not get to eat ur fav comfort food 🙁

    Reply
  4. tipsi says

    November 17, 2011 at 2:30 am

    Can you give us a pork indad recipe. Thanks.

    Reply
  5. Shireen Sequeira says

    November 17, 2011 at 3:48 pm

    Hi Tipsi, I haven't tried making pork indad yet as we don't get good pork closeby, will do so especially for u..pls give me some time, thanks!!

    Reply
  6. Lyn says

    March 20, 2012 at 10:47 am

    Shireen,
    You do not seem to have a recipe for pork and chicken indad on your site… even though it is mentioned with the appams above.. 🙂
    Lyn

    Reply
  7. Shireen Sequeira says

    March 20, 2012 at 12:23 pm

    Lyn: Yes I don't have the recipes which is why I didnt provide any link 🙂 I just mentioned the serving suggestion and that appams do taste great with pork indad & chicken curry (not indad). I have several chicken curry recipes, but didn't link them here 🙂

    Reply
  8. Anna May says

    November 11, 2012 at 4:15 am

    Shireen, thank you so much for this website. I too am a Mangalorean now living in Madurai, Tamilnadu. Your website is a Godsend. I plan to try out a lot of your recipes, which make cooking seem so easy.

    Annabel.

    Reply
  9. Anonymous says

    November 23, 2012 at 3:02 pm

    Hi Shireen, Wow! Amazing recipes. I am inspired to try out the mangalorean recipes after all these years of not wanting to. As a kid I would not really like eating the mangalorean delicacies like mandas etc. But now that I stay away from home..I crave for it.I tried out appams today and I am glad I did. Well, mandas is next on my list 🙂

    Thank you for your inspiring website.

    Tracy

    Reply
  10. sitara says

    December 28, 2012 at 7:31 pm

    im staying in bangalore. now its cold here. may b because of that or what ,dnt know my appam batter is not fermenting. wat should i do?i dont have oven also

    Reply
  11. Shireen Sequeira says

    December 31, 2012 at 4:43 pm

    Hi Sitara, you can try placing the pan of batter over a pan with boiled water and place another hot pan over the pan of batter (be careful so it doesnt topple) – something like a sandwich so it gets the heat

    Reply
  12. caroline desa says

    June 10, 2013 at 3:57 am

    Hi Ruchik,

    I am new to your blog. And I just want to say that your recipes are very easy t follow.
    And the dish turns our just as it is in the photos.

    Thanks for sharing your recipes with us.

    Reply
  13. Akira says

    November 28, 2015 at 12:16 am

    If I want to use the batter the next day, once it's fermented can I put it into the fridge? Also I've seen sometimes it rises and then becomes flat why is that ??

    Reply
  14. Akira says

    November 28, 2015 at 9:13 pm

    If I want to use the batter the next day, can it be put in the fridge? Also why does the batter rise n then fall flat??

    Reply
  15. Shireen Sequeira says

    December 1, 2015 at 8:01 am

    Akira: You can use the batter the next day once it has fermented fully. The batter rises when the yeast works. Once it has reached its full potential (of rising) it will fall. If you keep it at room temperature for too long after it has risen and fallen the batter will turn sour, so once it has risen, refrigerate it and then you can use it the next day. Just keep it out from the fridge for an hour or so before you fry the appams

    Reply
  16. amita says

    February 26, 2016 at 5:54 am

    I almost wrote Hi Ruchik!! 😛

    Shireen, this has been my go to recipe for the past 3 years and today I realised that I havent let you know of this fact.my bad. So here goes, Thank you my dear! Keep up the good work! The appams turn out fantastic! <3

    Reply
  17. Kathy v says

    December 13, 2018 at 8:42 pm

    HI Shireen
    I app are appams ages ago and am planning to try it again.
    I am a mangalorean living in Toronto.
    Please advice the types of rice and yeast I can use for this recipe.
    Thanks
    Kathy

    Reply
    • Shireen Sequeira says

      December 27, 2018 at 9:31 pm

      Hi Kathy,

      You can check your Indian store for white rice and boiled rice varieties. If you have a store run by Malayalis there are higher chances of finding what you want. Basmati or sona masoori or kolam rice are white rice varieties while polished ‘matta’ rice is a boiled rice variety. You can use instant or active dry yeast

      Reply
  18. Kathy V says

    December 13, 2018 at 9:45 pm

    I am a ma golden living in Toronto , Canada.
    Not sure if I can get the various rice called for in your recipe….or what are the alternatives .
    Also what Type of yeast to use…most popular here is flieschmans. Will this do and how do I work with thus.
    Please advice on both above.
    Thanks

    Reply
    • Shireen Sequeira says

      December 16, 2018 at 11:01 pm

      Hi,

      You can use basmati rice where the recipe calls for raw rice. For the boiled rice, you can check your nearest Indian store. There is no substitute for this. I have not heard of the brand of yeast you mentioned but any good dried yeast will do. Please activate it by mixing it with a little warm water and sugar. Cover & keep aside for 10 minutes till it froths up. If it doesn’t, then maybe its old. Discard and use a new package. Hope these tips help. Do revert if you still have any doubts

      Reply
  19. Dilavez says

    March 29, 2020 at 8:55 am

    My appam turned out very good ..at first i was scared to try as i have tried so many appam recite which never fermented..this is a first time I have used with 2 varieties of rice and within 2 hrs it got fermented..i was so happy to see it …

    Reply
    • Shireen Sequeira says

      March 29, 2020 at 10:25 am

      So glad to hear that Dilavez!! Enjoy the appams!

      Reply
  20. Jonita says

    April 4, 2021 at 8:42 pm

    Hi Shireen,
    I tried this recipe today for Easter. The appams were really good. Thank you for the detailed recipe. Your recipes all come out perfectly. Love the way you explain everything and for your little tips.

    Reply
    • Shireen Sequeira says

      April 6, 2021 at 9:14 am

      Hi Jonita,

      Thank you so much for the great feedback! Happy to know that my recipes help you so much! <3

      Reply
  21. Hilda. Dsilva says

    May 14, 2021 at 2:27 pm

    Can I grind both the rice and leave it overnight for fermentation.

    Reply
    • Shireen Sequeira says

      May 20, 2021 at 1:46 pm

      If you are using the yeast then it is not advisable to leave it overnight for fermentation as the batter could get overfermented and smell sour. With yeast, the ideal time for fermentation is approx 2 hours..

      Reply
  22. Hilda Dsilva says

    June 1, 2021 at 8:15 am

    For making appams you said to use “Used Boild Rice”. Is it the rice of any variety which is already used.

    Reply
    • Shireen Sequeira says

      June 1, 2021 at 4:30 pm

      Boiled rice is a variety of rice where the rice is boiled in large drums of water after being harvested. It is then dried and sold. The grain tends to be fatter and slightly creamish in colour.

      Reply
  23. Blasilla says

    April 16, 2022 at 11:23 am

    Hi Shireen,
    Can I just use Idli rice with urad dsl for the recipe?
    This idli rice is white un colour and slightly flat.

    Reply
    • Shireen Sequeira says

      April 27, 2022 at 9:01 am

      Hi Blasilla,

      I haven’t tried making with idli rice, I guess you can cuz I have heard about a lot of §

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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