Learn to Make Appam: A Traditional Fermented Rice Pancake from South India

Appam, a fermented rice pancake, is a popular dish from Kerala, a coastal state in South India. It holds a special place in the cuisine of the Christian communities there. In Sri Lanka, it is known as "appa" or "hopper" and often includes an egg. Appam is typically served with a coconut-flavoured vegetable stew, making it a delightful meal.

• 1½ cups uncooked white rice
• 1½ cups fresh grated coconut
• 1 tablespoon sugar
• 1 teaspoon salt, or to taste
• 2 tablespoons cooked white rice
• Water for soaking rice, and 2 to 2½ cups for grinding
• ½ teaspoon yeast or kefir (optional)

1. Soak the raw rice in water for several hours.
2. Grind the soaked rice until about one-quarter ground.
3. Add grated coconut with a little water and continue grinding.
4. Add sugar, cooked rice, and yeast or kefir. Grind until smooth. The mixture should be thinner than pancake batter.
5. Transfer to a wide container and let it rise overnight.
6. The next morning, add salt and refrigerate until use.
7. To cook appams, use a tava or small bowl-shaped pan with non-stick coating or oil.
8. Pour a spoonful of batter into the pan's centre and swirl once so some batter sticks to the sides.
9. Cover with a hot lid and cook for 2-3 minutes until edges are slightly browned. The appam should have a thick centre and thin edges.

Notes, Tips, and Variations

The batter should ferment overnight without added starter, but sometimes it may not. Adding yeast or kefir can help fermentation. Use a blender for grinding; ensure enough liquid for proper mixing.

Nutritional Values

This simple yet delicious dish is perfect for breakfast or dinner. Its unique texture and flavour make it a favourite among many. Whether you enjoy it plain or with accompaniments, appam is sure to delight your taste buds.