Start the day before. The fermenting alone is 8 hr, against 45 min of actual work.
Allergens in Appam: none of the ten listed below.
Ingredients
Quantities for 4.
- 2 cups, soaked 4 hours Rice
- 1/2 cup grated Coconut
- 1/2 cup Coconut Milk
- 1/4 cup cooked Ricehelps the batter ferment and spreadoptional
- 1 tsp Sugarfeeds the ferment
- to taste Salt
- for the pan Coconut Oil
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Appam batter ferments like dosa batter but is thinner and sweeter. It should pour, not spread.
- The pan matters: a deep, round-bottomed appachatti is what makes the edges lacy and the centre thick. A small wok is the closest substitute.
Method
- Grind the soaked rice with the grated coconut, cooked rice and enough water to make a smooth, pourable batter.
- Add sugar, cover, and leave to ferment 8-10 hours until risen and faintly sour.
- Stir in the coconut milk and salt. The batter should be thinner than dosa batter, like single cream.Too thick and you get a pancake; too thin and it will not hold a centre.
- Heat the appachatti, wipe with coconut oil, pour a ladle into the middle, then immediately lift the pan and swirl it once so batter climbs the sides.
- Cover and cook 2-3 minutes on low. Do not flip.The lid is what steams the thick centre while the edges crisp.
- Lift out when the edges lift away on their own. Serve with stew, kadala curry or sweetened coconut milk.
Storage
Batter keeps 3 days refrigerated and grows more sour; older batter suits appam less well than dosa. Cooked appams do not keep.
Nutrition Medium estimate
One serving of Appam (141 g) is about 461 calories, or 328 calories per 100 g.
Low protein: 8 g a serving, 7% of the calories
| Per serving141 g | Per 100 g | |
|---|---|---|
| Calories | 461 kcal | 328 kcal |
| Protein | 7.6 g | 5 g |
| Carbohydrate | 83.9 g | 60 g |
| of which sugars | 1.7 g | 1 g |
| Fibre | 0.9 g | 1 g |
| Fat | 10.0 g | 7 g |
| of which saturated | 8.5 g | 6 g |
| of which unsaturated | 0.9 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.