Appam
Delight in the airy, lacy perfection of **Appam**, a quintessential South Indian breakfast delight that’s light yet flavorful. Made from a fermented batter of raw rice, cooked rice, urad dal, and fresh coconut, this traditional dish boasts a slightly tangy taste and a soft, pillow-like center surrounded by crisp edges. The use of coconut water and a hint of yeast ensures a perfectly risen batter, while the signature preparation in an appachatti pan creates its sought-after bowl-like shape. With minimal oil and a gluten-free base, Appam pairs beautifully with aromatic curries, hearty stews, or coconut chutneys, offering a wholesome meal for any time of day. Perfect for fans of authentic Indian cuisine, this recipe invites you to master the art of fermentation and elevate your homemade dishes.
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Recipe Information
Ingredients
- 1 cup Raw rice
- 2 tablespoons Cooked rice
- 1 tablespoon Urad dal (split black gram)
- 0.5 cup Grated fresh coconut
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Instant yeast
- 1.25 cups Coconut water or water
- 1 tablespoon Oil
Instructions
Rinse the raw rice and urad dal together a few times until the water runs clear. Soak them in water for at least 6 hours or overnight.
Drain the soaked rice and dal, then combine them with the cooked rice and grated coconut in a blender.
Add coconut water or regular water gradually to the blender, and blend to form a smooth, thick batter.
Pour the batter into a large bowl, add sugar and salt, and mix well.
Dissolve the instant yeast in a couple of tablespoons of lukewarm water and let it sit for 5 minutes. Add the yeast mixture to the batter and mix well.
Cover the bowl with a lid or a cloth and let the batter ferment for about 6 to 8 hours or until it doubles in size.
To make the appam, heat the appachatti (an appam pan or a small wok) on medium heat and lightly grease it with oil.
Pour a ladleful of fermented batter into the pan, and twirl the pan around so that the batter spreads out in a circular motion, with a thin layer on the sides and a thicker pool in the middle.
Cover the pan with a lid and cook for 2 to 3 minutes or until the edges become golden crisp and the center is cooked through.
Gently remove the appam with a spatula. Repeat the process with the remaining batter.
Serve the appams hot with your choice of stew, curry, or chutney.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 19.4 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
