🇮🇳 Indian Cuisine

Appam

Fermented Rice Pancake

Prep Time 30 minutes
Servings 4
Difficulty medium
Calories 150 kcal

A lacy, bowl-shaped pancake made from fermented rice batter and coconut milk, with crispy edges and a soft spongy center. A beloved breakfast from Kerala and Tamil Nadu.

Ingredients

Instructions

  1. 1 Mix rice flour with coconut milk, sugar, salt, and yeast. Ferment for 8 hours or overnight.
  2. 2 The batter should be slightly thinner than dosa batter with a bubbly fermented texture.
  3. 3 Heat an appachatti (small wok-like pan) and grease with coconut oil.
  4. 4 Pour a ladleful of batter and swirl the pan so batter coats the sides thinly while pooling in the center.
  5. 5 Cover and cook on medium heat until edges are crispy and golden while center remains soft and spongy. Serve with vegetable stew or egg curry.

Did You Know?

Appam was originally made using toddy (palm wine) as a fermenting agent, which gives it a slightly sweet and tangy flavor unique to Kerala.