Crispy and soft melt into your mouth Appams…
Appam or Laced Rice crepe is a popular breakfast dish in Kerala. Soaked rice and coconut are ground into a smooth batter, allowed to ferment overnight and baking soda is added before making appams. You can also make appam by adding yeast. For making appams, you have to use the non-stick pan used for making appam, available at most Indian stores.
I make my appam batter thin as I love thin appams. If you want puffy center, you could make the batter a bit thicker and make appams. These are all personal choices, so make your appams according to your likes.
How to make Easy Appam Cooking Video
- White Raw Rice- 1 cup ( Sona massori or Ponni rice)
- Grated coconut- ½ cup
- Cooked white, brown or rosematta rice- ¼ cup
- Coconut milk- 1 cup
- Water- 1½ cups
- Baking soda- ½ tsp
- Salt- ¼ tsp
- Soak the rice in water for 5 hours.
- In a blender or grinder- add soaked rice, grated coconut, cooked rice, coconut milk and water, grind to a smooth batter.
- Pour the batter into a large bowl and keep aside on the counter top overnight to ferment.
- If you are living in a cold place, warm up the oven at the lowest temperature- 150 F for 3 to 4 minutes, turn off the heat and then place the batter inside the oven and keep it overnight.
- After overnight fermentation and just before making appams- add baking soda and salt to the batter, combine well.
- Keep the batter aside for 10 minutes.
- Place the pan for making appam over medium heat, let turn hot.
- Grease the pan with non-stick cooking spray.
- Remove the pan from the heat, pour 1 to 1½ large spoonful of batter onto the pan and swirl the pan to coat the batter evenly on the pan.
- Close the pan with its lid and cook for 4 minutes.
- Open the lid, using a wooden spatula remove the appam from the pan and place it on a plate.
- Appam can be served with any kind of curries- chicken, mutton, beef, fish, egg or veg curries