Appam Recipe

Appam is a kind of pancake chiefly prepared using fermented rice (chawal) batter. It is a staple breakfast item in South India, and especially in Kerala. In this recipe, I have incorporated yeast also into the batter. Traditionally, appams are fermented with a local alcoholic drink called toddy. Since toddy is not available everywhere, dry active yeast can be used as a substitute. Using yeast reduces the fermentation period of the batter. Although coconut milk can also be used, I prefer using fresh grated coconut (nariyal) while grinding the batter. The batter containing soaked rice, grated coconut, cooked rice (paka chawal), yeast, sugar (cheeni) and water should be thin in order to make soft appams. The addition of sugar helps in browning of the appam. Some baking soda can also be added to make appams fluffy. But adding too much baking soda makes the appam little yellow in colour. The batter should have proper consistency; it should not be too thick or too thin. The cooking pan should be greased with some oil before pouring the appam batter into it, to avoid sticking. Once one side is cooked and gets a nice brown colour, there is no need to flip the appam to the other side. This recipe makes use of minimum amount of oil, and hence is very healthy. These yummy Appams can be served with hot vegetable stew, or sweet coconut milk as a breakfast dish.

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How to make Appam Recipe