One of the the yummiest flat breads to come out of India is the Appam, native to the state of Kerala. Made from rice and coconut that is fermented with yeast, appams are soft and fluffy with a hint of sweetness. They are perfect to enjoy along with Potato Stew, Avial and Kerala style chicken, among other dishes. Try this very simple recipe for Appam.
Prep Time: Inactive (4 hrs soaking + 8 hrs fermenting); Active (5 minutes grinding)
Cook Time: 2-3 mins per appam
Raw Ponni Rice – 2 cups, washed and soaked for 4-5 hours
Cooked Rice – 1 cup
Fresh Shredded Coconut – 1 cup
Salt – 1 tsp
Water – 1/2 cup, warm
Yeast – 1/4 tsp
Sugar – 1 Tbsp + 4 Tbsp
Water – 1 cup + 1/2 cup (divided)
1. Mix Yeast and 1 Tbsp Sugar into Warm Water. Cover and set aside until foamy.
2. In a blender, grind Cooked Rice and Coconut using the Yeast Water.
3. Add raw soaked rice and salt to the blender and continue to grind using additional 1 cup of water (little at at time). Batter should be absolutely smooth.
4. Remove batter into a large container with a lid and keep it in a warm place to ferment for about 8 hours.
5. Add additional 4 Tbsp Sugar and 1/2 cup water and mix well.
7. Heat Appam Chetty or non-stick skillet until water droplets sprinkled on evaporate immediately.
8. Pour a ladle full of batter into the center of the skillet.
9. Pick up the skillet and twirl it around so that the batter swirls all the way to the edges of the pan.
10. Cover the skillet and allow the appam to cook for approx 2 minutes.
11. When edges are brown, gently lift the appam from one side and move the skillet so that the appam moves freely.
12. Slide appam off the skillet onto a plate and serve immediately.