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

Course Breakfast

Cuisine Mangalorean

Keyword Gluten Free, Rice, Vegan

Prep Time 10

Fermenting Time 1 30

Total Time 1 40

Servings servings

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