Embark on a culinary journey to Kerala with this delightful Appam recipe. These delicate, lacy pancakes, also known as “hoppers,” are a staple breakfast dish in South India and Sri Lanka. Their unique texture, crispy edges, and soft, fluffy center make them an irresistible treat.
Appam Recipe - Kerala Cuisine
Here’s how you can recreate this authentic Kerala breakfast in your own kitchen. Get ready to experience the true flavors of South India with this easy-to-follow recipe.
This recipe yields approximately 8-10 appams, perfect for sharing with family and friends.
Ingredients:
- 1 cup raw rice (soaked for at least 4 hours, preferably overnight)
- ½ cup cooked rice
- ¼ cup grated coconut
- ½ teaspoon dry yeast
- 1 teaspoon sugar
- Salt to taste
- ½ cup coconut milk (or regular milk, if preferred)
- Water, as needed
Instructions:
- Prepare the Batter: Drain the soaked raw rice. In a blender, combine the soaked raw rice, cooked rice, and grated coconut. Add enough water to form a smooth batter.
- Ferment the Batter: Transfer the batter to a large bowl. In a separate small bowl, dissolve the yeast and sugar in ¼ cup of lukewarm water. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Combine and Ferment: Add the yeast mixture to the rice batter. Mix well. Cover the bowl and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in size and has a slightly sour aroma. The fermentation time may vary depending on the weather.
- Adjust Consistency: After fermentation, add salt to taste and the coconut milk (or regular milk). Mix well. The batter should have a thin, flowing consistency. If it’s too thick, add a little more water until you achieve the desired consistency.
- Cook the Appams: Heat an appam pan (or a small, curved-bottom frying pan) over medium heat. Grease the pan lightly with oil.
- Pour the Batter: Pour a ladleful of batter into the center of the pan. Gently swirl the pan so that the batter spreads out and forms a thin, lacy layer around the edges. The center should remain slightly thicker.
- Cook Until Done: Cover the pan and cook for 2-3 minutes, or until the edges turn golden brown and crispy, and the center is cooked through. You can check the center with a toothpick; it should come out clean.
- Serve Immediately: Carefully remove the appam from the pan using a spatula. Serve hot with vegetable stew, egg roast, or sweetened coconut milk. They are also delicious on their own!
Enjoy the authentic taste of Kerala with these homemade Appams. Experiment with different side dishes to find your favorite combination. The slight tang from the fermentation process combined with the crispy edges and soft center creates a truly unique and satisfying culinary experience.
These appams are best enjoyed fresh, so prepare them just before serving. You can store the batter in the refrigerator for up to 2 days, but it may continue to ferment, so adjust the consistency with a little water before cooking.
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