Appam, also known as Palappam, is a revered food in Kerala state of India and Sri Lanka. It is a type of pancake that is soft and fluffy in the centre with crisp lacy edges, made from fermented rice and coconut batter. It is cooked in a round bottomed wok called Appachatti in Kerala.

Appam is usually eaten with a spicy gravy like stew or Kadala Curry.

This recipe uses yeast for fermentation.

Yields: 20-25 appams (approx.)

Ingredients:

Raw Sonamasoori Rice – 1 1/2 cups
Idli Rice – 1 1/2 cups
Soft Cooked White Rice – 3/4 cup
Fresh Coconut, grated – 1 1/2 cups, tightly filled
White Granulated Sugar – 3 tablespoons
Active Dry Yeast – 2 teaspoons
Water – as needed
Salt to taste

Method:

1. Wash and soak sonamasoori and idli rice in enough water for 4-5 hours.
2. Grind soaked rice, cooked rice and coconut into smooth batter using 3 cups of water.
3. Add sugar and yeast and grind for another 5  minutes until well blended.
4. Transfer the batter into a large container and cover with the lid. Let it ferment overnight or for about 8 hours. Make sure that the container is large enough to let the batter rise to 3 times the original quantity.
5. Just before preparing appam, add salt and mix well. Add a little more water if  needed; the batter should have running consistency.
6. Now, heat the appachatti or a round bottomed wok on medium flame.
7. Pour a laddle full of batter in the centre of the wok and slowly swirl the wok once so that the batter runs circularly within the wok. Or you can swirl it to make appam of your desired shape. Once you place the wok back on flame, the runny batter will collect in the centre leaving lacy edges.
8. Cover the wok with a lid for a minute.
9. Remove the lid and allow it to roast until you see golden brown edges.
10. Carefully lift the appam off the wok using a spatula.
11. Serve hot yummy appam with spicy kadala curry (click here for kadala curry recipe) or vegetable stew.

Notes:

1. The consistency of the batter is very important – it must have a runny consistency (around 5 cups of water in total).
2. Soft cooked rice must be used.
3. Add salt after the batter rises or just before preparing appams.
4. Though nonstick woks are easy to use, I prefer cast iron wok.
5. When you swirl, the batter should circle within the wok only one to get nice lacy edges.
6. After swirling, the batter should collect in the centre to give thick, soft and fluffy centre.
7. Ensure you cook appam on medium flame as high flame will quickly burn the think lacy edge while the centre remains uncooked.