HOW TO MAKE APPAM - LACY SOUTH INDIAN PANCAKES
APPAM FOR FESTIVALS & SPECIAL OCCASIONSAppam (also known as Hoppers) is a soft-centered, crispy-edged pancake made from fermented rice and coconut batter. Popular in Kerala, Tamil Nadu, and Sri Lanka, it’s naturally gluten-free and typically paired with coconut milk, vegetable stew, or egg curry.
APPAM MEAL IDEASPrep Time: 10 mins
Soaking Time: 4–5 hours
Fermentation Time: 8 hours or overnight
Cook Time: 15 mins
Servings : 04
INGREDIENTS:
For the Batter:
1 cup Raw Rice (idli rice or parboiled rice)
¼ cup Cooked Rice
½ cup Grated Coconut (or thick coconut milk)
1 tsp Sugar
½ tsp Salt
½ tsp instant Yeast (or ¼ tsp active dry yeast)
1¼ – 1½ cups Water (adjust for consistency)
INSTRUCTIONS:
1. Soak the Rice
Wash and soak raw rice for 4–5 hours.
2. Grind the Batter
Blend soaked rice, cooked rice, coconut, and water into a smooth, slightly runny batter.
3. Ferment the Batter
Add yeast, sugar, and salt. Mix well.
Cover and let it ferment overnight or for at least 8 hours in a warm place.
4. Check the Batter
The batter should be bubbly and slightly thick but pourable. Add a splash of water if needed.
5. Cook the Appams
Heat an appachatti (appam pan) or small wok. Grease lightly.
Pour a ladle of batter, swirl the pan in a circular motion to spread it thin around the sides while keeping the center thick.
Cover and cook on medium heat for 2–3 minutes until the edges are golden and lacy and the center is cooked through.
Do not flip. Remove gently and serve hot.
PAIRING APPAM WITH VEG & NON-VEG CURRIESSERVING SUGGESTIONS:
Serve warm with:
Coconut Milk with Jaggery
Vegetable Stew
Egg Curry
Kiri Hodi (Sri Lankan coconut gravy)
Chicken or Fish Curry (optional for non-veg)
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IN CONCLUSION
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