Ingredients for Appams
- 1 cup raw white rice
- 1 1/2 cups grated fresh coconut
- 1/2 cup cooked rice
- 1 cup warm milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon active dry yeast
- water, as needed
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How to Make Appams
- Soak 1 cup raw rice in water for 3-4 hours.
- Scrape the flesh from 1 medium coconut (about 1 ½ cups grated).
- Grind the soaked rice, grated coconut, and ½ cup cooked rice in a blender until very smooth. Add water as needed to achieve a batter consistency.
- Transfer the batter to a bowl. In a separate small bowl, mix 1 cup warm milk (not boiling), 1 tablespoon sugar, ½ teaspoon salt, and 1 teaspoon active dry yeast (or ½ teaspoon baking soda). Add this mixture to the batter, stir well, cover, and let it ferment for 8-10 hours (ideally overnight).
- Heat a non-stick pan or wok over medium heat.
- Pour ¼ cup of batter into the hot pan, swirling quickly to spread into a 6-8 inch circle.
- Cover and cook for 2-3 minutes, or until the edges are lacy and the bottom is light brown. The top should be cooked through and spongy.
- Carefully remove the appam from the pan.
- Serve hot with your favorite toppings: sweetened coconut milk with cardamom, chicken or mutton stew, or even maple syrup!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
1g
Carbs
2g
