April 11, 2012
Author Notes

Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a coconut milk curry. Even if you can't duplicate the distinctive form, the sweet, yeasty flavor of this recipe is authentic. A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.

  • Makes 10-15
  • 1/1/2 cups Raw Rice
  • 1 Coconut
  • 2 teaspoons Sugar
  • 1/3 cup Steamed Rice
  • 1/2 teaspoon Dry Yeast
  • 1 teaspoon Salt
In This Recipe
  1. Wash and soak the rice for 6 hours. Drain.
  2. Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
  3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
  4. Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
  5. Cover and keep for 2 to 3 hours.
  6. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer
  7. Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
  8. Repeat for the remaining batter.
  9. Serve hot with coconut milk curry

See Reviews

See what other Food52ers are saying.

  • MaryMaryCulinary
  • vrunka
  • cheese1227