Teresa's Recipes
Appam
Transport your taste buds to the lush landscapes of Kerala with our traditional Appam recipe. This South Indian delicacy is a type of pancake, crafted with fermented rice batter and rich coconut milk. The result is a light, fluffy center with lacy, crispy edges that make every bite a treat. Appam is not only just a dish; it's a reflection of Kerala's rich cultural heritage and culinary expertise.
Ingredients
- 2 cups Raw white rice
- 1 cup Cooked rice
- 1/2 cup Grated coconut
- 1 teaspoon Dry yeast
- 1 tablespoon Sugar
- 1/4 cup (for yeast) Warm water
- 1 teaspoon or to taste Salt
Dietary Notes
- Servings: 8-10
- Dish Type: Main Course
- Prep Time: 9 hours (including soaking and fermentation)
- Cook Time: 20 minutes
- Calories: 160
- Fat: 1g
- Carbs: 34g
- Protein: 3g
- Sodium: 230mg
- Sugar: 1g
Instructions
- Begin by soaking the raw rice in water for about 4-5 hours.
- Drain the water, then blend the soaked rice, cooked rice, and grated coconut in a blender until a smooth paste forms.
- In a separate bowl, combine the yeast and sugar in warm water and let it rest for 10 minutes, until it becomes frothy. This is crucial for activating the yeast.
- Mix this frothy yeast mixture into the rice paste until it's well combined.
- Cover the batter and allow it to ferment for 8 hours or overnight. The batter will rise and become slightly bubbly.
- After the fermentation process, add salt to the batter and mix well to ensure even distribution.
- Heat an appam pan over medium heat. Pour a ladle full of batter into the center of the pan, then quickly swirl the pan to spread the batter in a circular motion. The batter should be thin at the edges and thick in the middle.
- Cover the pan and cook the appam for about 2 minutes, or until the edges turn golden brown and crispy.
- Remove the appam carefully from the pan with a spatula and serve hot. Appam is traditionally served with coconut milk or a spicy vegetable stew for a complete meal.