Kerala breakfast delicacy, It is a soft and fluffy pancake with crispy lace edges, made with ground rice/ rice powder.
- Raw rice ( Basmati rice) – 2 cups
- Cooked rice – 1 cup
- Grated coconut – ½ cup
- Dry yeast – ½ tsp
- Sugar – 2tsp
- Salt – to taste
- Warm water – to grind
- Soak rice for about 4-5 hours.
- Blend the soaked rice with the rest of the ingredients. (Instead of water, you may use coconut water also to grind). The batter should not be very loose, after fermentation, it becomes loose.
- Keep the appam batter for fermentation overnight ( 7-8 hours)
- Heat the nonstick appachatty (nonstick kadai ) on medium flame.
- Adjust the amount of water, if the batter is thick (The batter should be slightly loose than Dosa’s consistency )Pour one ladleful of appam batter in the kadai and immediately twist to spread the batter in the kadai to make a circular shape.
- Close the kadai with a lid and cook on low heat till the edges are golden brown.
- When the Appam is ready the edges resemble crisp lace and centre soft.
- Serve with vegetable stew/ kurma/ chicken curry / fish curry or even with coconut milk and sugar.
You may adjust the thickness of the center of the appam by adding more or less batter.
Instead of grated coconut, you may use coconut milk/ milk powder.
You may grease the kadai before pouring the batter and can make the edges crispy brown.