Kerala Style Appam (Rice and coconut pancake)

Easy, soft and fluffy Appam made with fermented rice and coconut batter. An all time favorite breakfast :) It's best served with chicken/mutton/vegetable stew or fish molly and a staple diet in a Kerala home.

Kerala Style Appam (Rice and coconut pancake)Easy, soft and fluffy Appam made with fermented rice and coconut batter. An all time favorite breakfast :) It's best served with chicken/mutton/vegetable stew or fish molly and a staple diet in a Kerala home.

Summary

Rate it!0050
  • Coursebreakfast
  • Cuisinekerala
  • Yield3 servings 3 serving
  • Cooking Time25 minutesPT0H25M
  • Preparation Time15 minutesPT0H15M
  • Total Time40 minutesPT0H40M

Ingredients

Pachari / Idly Rice
1 1/4 cups
Grated coconut
3/4 cup
Cooked Rice
1/4 cup
Yeast
1/2 teaspoon
Sugar
2 tablespoons
Salt
1/2 - 1 teaspoon

Steps

  1. Wash the rice well for 2-3 times in running water. Soak rice in water for about 6-8 hours.
    Kerala Style Appam (Rice and coconut pancake)
  2. Grind together rice, grated coconut and cooked rice in a mixer/blender in multiple batches. Use the water used for soaking rice and use extra water as needed to grind.
    Kerala Style Appam (Rice and coconut pancake)
    Kerala Style Appam (Rice and coconut pancake)
  3. Add yeast to the batter and mix well. I used Rapid Rise/Instant yeast. Refer Notes for more details.
    Kerala Style Appam (Rice and coconut pancake)
  4. Cover the batter bowl with a lid and let it rest in a warm area overnight to ferment/to rise. The batter would have doubled and foamy after fermentation. In California weather, I keep the batter bowl inside the oven with lights on. Believe me, it helps to ferment.
    Kerala Style Appam (Rice and coconut pancake)
    Kerala Style Appam (Rice and coconut pancake)
  5. Add sugar and salt. Adjust the quantity as per your taste. Mix well. You can store in the refrigerator for up to 2-3 days and use when required.
  6. Heat the appam pan/appam chatti. Pour a ladleful of batter and swirl the pan.
    It should be slightly thick in the centre, thin and lacy over the sides. Cover and cook. It will take around 3 minutes. Centre should be cooked and the sides should be slightly brown. Remove it with the help of a spatula.
    Kerala Style Appam (Rice and coconut pancake)
  7. Serve it hot with vegetable/chicken/mutton stew or fish molly. Enjoy :)

Notes:

  1. Pachari is the rice most commonly used to make the Appam batter. If you cannot find it, you can use idly/sonamasoori/any other long grain rice.
  2. I have found Rapid Rise yeast very useful. I use the brand fleischmann's. It's an instant yeast and no need to hydrate in water.
  3. If you are using an Active Dry yeast, dissolve yeast in lukewarm water and then add to the batter.
  4. Traditional Appam is made in Appam pan/Appam chatti. If you don't have one, use a flat non-stick pan.
Kerala Style Appam (Rice and coconut pancake)