Okay, so I stumbled upon this recipe and I just *had* to try it. It’s for Appam, a South Indian pancake. I’ve seen it on cooking shows and always been intrigued. It looks so delicate and delicious, and I was determined to recreate it. Let me tell you, it was a bit of a learning curve, but the final result was totally worth the effort! They are slightly tangy, crispy on the edges and fluffy in the center. Honestly, I think my version is pretty close to authentic – or at least, it tastes pretty authentic to me! Here’s how it went:
Appam
Here’s a picture of the beautiful Appam I was aiming for:
Ingredients:
- 1 cup raw rice (I used short grain, like Sona Masuri)
- 1/2 cup cooked rice (leftover is perfect!)
- 1/4 cup grated coconut (fresh or frozen, thawed)
- 1/2 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup coconut milk (plus more for thinning if needed)
- Water, as needed
Instructions:
- Soak the Rice: Rinse the raw rice thoroughly and soak it in plenty of water for at least 4 hours, or preferably overnight. This step is crucial for getting that smooth batter.
- Grind the Batter: Drain the soaked rice and add it to a blender along with the cooked rice, grated coconut, and about 1/2 cup of water. Grind to a very smooth batter. You want it to be almost silky!
- Ferment the Batter: Transfer the batter to a large bowl. In a small bowl, dissolve the yeast and sugar in 1/4 cup of lukewarm water. Let it sit for 5-10 minutes until it gets foamy. This is how you know the yeast is active. Add the yeast mixture and salt to the rice batter. Mix well.
- Rest the Batter: Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in size and has a slightly sour aroma. This fermentation is what gives appam its characteristic tang. The amount of time will depend on your kitchen temperature.
- Adjust Consistency: After fermentation, gently stir the batter. It will likely be quite thick. Gradually add coconut milk and water, a little at a time, until the batter is the consistency of a thin pancake batter. It should easily coat the back of a spoon.
- Cook the Appam: Heat an appam pan (or a small, heavy-bottomed skillet) over medium heat. Grease the pan lightly with oil. Pour a ladleful of batter into the center of the pan. Gently swirl the pan so that the batter spreads outwards, leaving a thin, lacy edge. Cover the pan and cook for 2-3 minutes, or until the edges are golden brown and crispy, and the center is cooked through. The center will remain soft and slightly spongy.
- Serve: Carefully remove the appam from the pan using a spatula. Serve immediately with coconut milk sweetened with sugar or with a vegetable stew (like vegetable Kurma) or even egg curry.
A few things I learned along the way: Don’t overmix the batter after it has fermented, or you’ll knock out the air and it won’t be as fluffy. Also, the temperature of your pan is crucial. Too hot, and the edges will burn before the center cooks. Too low, and it will take forever and won’t get that nice crispy edge. It took me a couple of tries to get it just right. And be patient with the fermentation! Don’t rush it. The longer it ferments, the more flavorful the appam will be.
Enjoy! I hope you give this recipe a try. It’s a little bit of work, but so rewarding when you finally get to enjoy those perfectly crispy-edged, fluffy-centered appam!
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