appam recipe with yeast and rice flour Appam recipe with rice flour and yeast

Okay, so I stumbled upon something amazing and I just HAVE to share it with you. It’s a recipe for Appam, those incredibly light and fluffy pancakes from South India. I’ve been wanting to try making these for ages, and this recipe looks like the perfect place to start. Let’s dive in!

Appam Recipe with Rice Flour and Yeast

This Appam recipe promises a delightful balance of textures - crispy edges and a soft, spongy center. The use of rice flour and yeast gives it that characteristic slightly fermented flavor. I’m already imagining enjoying these warm, straight from the pan, with some coconut milk stew or vegetable curry. Here’s what you’ll need:

Ingredients:

• 2 cups Rice Flour
• 1 cup Cooked Rice (cooled)
• 1/2 cup Grated Coconut
• 1 teaspoon Active Dry Yeast
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• Water, as needed
• Oil, for greasing

Instructions:

1. Activate the Yeast: In a small bowl, dissolve the yeast and sugar in 1/4 cup of lukewarm water. Let it sit for about 10 minutes, or until it becomes frothy. This is important to ensure the yeast is active.
2. Blend the Batter: In a blender, combine the rice flour, cooked rice, grated coconut, salt, and the activated yeast mixture. Add water gradually, blending until you get a smooth batter with a consistency similar to pancake batter – not too thick, not too thin. You want it to pour easily.
3. Ferment the Batter: Pour the batter into a large bowl, cover it with a lid or plastic wrap, and let it ferment at room temperature for at least 8-12 hours, or overnight. The fermentation time will depend on the temperature; warmer temperatures will speed up the process. You’ll know it’s ready when the batter has increased in volume and has tiny bubbles on the surface.
4. Prepare to Cook: After fermentation, gently stir the batter. If it seems too thick, add a little more water to adjust the consistency.
5. Cook the Appam: Heat an Appam pan or a small, round-bottomed wok over medium heat. Grease the pan lightly with oil.
6. Pour the Batter: Pour a ladleful of batter into the center of the hot pan. Gently swirl the pan so that the batter spreads to form a thin, lacy edge, leaving the center a little thicker.
7. Cover and Cook: Cover the pan with a lid and cook for about 2-3 minutes, or until the edges are golden brown and crispy, and the center is cooked through. The center should be soft and spongy.
8. Remove and Serve: Carefully remove the Appam from the pan using a spatula. Serve immediately with coconut milk stew, vegetable curry, or any other side dish of your choice.
9. Repeat: Repeat the process with the remaining batter, greasing the pan before each Appam.

I’m so excited to try this recipe out myself! It sounds like a bit of a process, especially with the fermentation, but I’m sure the results will be well worth the effort. I can almost taste those crispy edges and that soft, slightly tangy center. Wish me luck! And if you try it before I do, let me know how it turns out!

Enjoy! I think I will too!

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Appam Recipe With Rice Flour And Yeast

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