India > South Indian > Kerala

Rice Appam Recipe

Ingredients with Measurements:
- 1 cup raw rice
- 1/2 cup grated coconut
- 1/4 cup cooked rice
- 1/2 tsp active dry yeast
- 1/2 tsp sugar
- Salt to taste
- Water as needed

Special equipment needed:
- Appam pan or non-stick pan
- Blender or mixer grinder

Step-by-step instructions:

1. Soak raw rice in water for 4-5 hours. Drain the water and grind it into a smooth batter in a blender or mixer grinder.
2. Add grated coconut, cooked rice, yeast, sugar, and salt to the batter. Mix well.
3. Add water as needed to make a batter of pouring consistency. Cover the batter and keep it aside for 6-8 hours to ferment.
4. Heat the appam pan on medium heat. Pour a ladleful of batter into the pan and swirl it around to spread the batter evenly.
5. Cover the pan with a lid and cook for 2-3 minutes or until the edges turn golden brown and the center is cooked.
6. Remove the appam from the pan using a spatula and repeat the process with the remaining batter.


- Time:
Preparation time: 4-5 hours (including soaking time) + 6-8 hours (fermentation time)
- Cooking time: 2-3 minutes per appam
Temperature:
- Medium heat
Serving size:
- Makes 10-12 appams

Nutritional information:
- Calories: 80 kcal per appam
- Fat: 1.5 g
- Carbohydrates: 15 g
- Protein: 2 g

Substitutions for ingredients:
- Instead of raw rice, you can use idli rice or parboiled rice.
- Instead of grated coconut, you can use coconut milk.
- Instead of active dry yeast, you can use instant yeast.

Variations:
- You can add finely chopped onions, green chilies, and curry leaves to the batter to make onion appam.
- You can add jaggery and cardamom powder to the batter to make sweet appam.

Tips and tricks:
- Make sure the batter is well-fermented before making appams.
- Swirl the pan quickly to spread the batter evenly.
- Use a non-stick pan to avoid sticking.

Storage instructions:
- You can store leftover appams in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Heat the appams in a microwave or on a pan before serving.

Presentation ideas:
- Serve the appams hot with coconut chutney or sambar.

Garnishes:
- Garnish with chopped coriander leaves or grated coconut.

Pairings:
- Serve with coconut chutney or sambar.

Suggested side dishes:
- Potato masala, vegetable stew, or egg roast.

Troubleshooting advice:
- If the appams are sticking to the pan, add a little oil to the pan before pouring the batter.
- If the appams are not cooked in the center, cover the pan and cook for a few more minutes.

Food safety advice:
- Make sure to wash the rice thoroughly before soaking.

Food history:
- Appam is a traditional South Indian and Sri Lankan dish made from fermented rice batter.

Flavor profiles:
- Appam has a slightly sweet and tangy flavor with a soft and fluffy texture.

Serving suggestions:
- Serve hot with coconut chutney or sambar for breakfast or dinner.

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Region: Indian

Taste: Creamy, Sweet, Coconutty, Savory, Aromatic