Appam with Coconut Milk
A fermented rice-and-coconut batter cooked in a curved pan into a bowl-shaped pancake with crisp lacy edges and a soft, spongy centre.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •Appachatti (appam pan)
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 3 g
- carbs
- 30 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 160 kcal
Instructions
- 1
Grind soaked raw rice, cooked rice, coconut and water into a smooth batter.
- 2
Mix yeast and sugar in a little warm water until dissolved. Pour this into the batter.
- 3
Cover the batter. Leave it overnight in a warm place until bubbly.
- 4
Add salt and thick coconut milk just before cooking. Add a little water to adjust the thickness.
- 5
Heat the appachatti (curved pan). Pour in a ladle of batter and swirl the pan to coat the sides thinly.
- 6
Cover with a lid and cook on medium heat. Cook until the edges turn golden and lacy and the centre is soft.
- 7
Lift it out carefully with a flat spatula. Serve hot.
Chef's tips
Do not stir the batter roughly after it rises, to keep the air bubbles. A well-seasoned appachatti (curved pan) stops sticking.
Ingredient substitutions
- yeast → a pinch of baking soda for quick fermentation
Storage
Batter can be refrigerated for up to 2 days.
Reheating
Appams are best eaten fresh and do not reheat well.
Common mistakes to avoid
- •Making the batter too thick, which stops the lacy edges from forming.
Serving suggestions
Cooked Appam with Coconut Milk?
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