Soft, spongy appams are a love anyone who has tasted them can’t deny. Paired with stew or beef or green peas curry, they are just the absolutely most delicious breakfasts out there.
This easy recipe makes 8 appams.
3/4 cup Jeera rice
1/4 cup Water (for grinding)
2-3 tbsp Cooked Rice
3/4 cup Coconut milk
1 tbsp Sugar
1/4 tsp Active dry yeast
1/2 cup Warm water
1 tbsp Kallu (toddy) – Optional
Salt to taste
- Soak the Jeera rice for 6 hours or overnight in sufficient amount of water
- Drain the rice, add 1/4 cup of water and grind in a blender or a grinder. I use my Ninja blender for this
- Add the cooked rice & coconut milk (medium thickness milk) and grind down ( I use Real Thai unsweetened Coconut milk, the carton one, 1/2 cup and add 1/4 cup water to reduce it’s thickness)
- Add sugar to the warm water & mix in the yeast. Let it sit for 2-3 minutes for it to activate itself
- Mix in the yeast mix, along with Kallu (toddy) if you are using it, to the ground rice mixture homogenously
- Let it ferment & rise in a bigger vessel overnight in a warm place. (use a vessel that has twice the volume of the batter you have now created)
- To make the appam, heat an appam pan to medium heat
- Mix the batter thoroughly and add in salt to taste
- Pour a ladle of batter into the center of the pan
- Now swirl the batter around in a circle the pan to create the “lace” of the appam
- Close with a well fitting lid and let cook until the center is not sticky
- Repeat the process till the appam batter is over
This recipe yields 8 appams. If you want the “Lace” of the appam to be golden, make your appams in a cast iron appam pan.