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Appam

Lacy-edged, soft-centred pancakes of fermented rice and coconut batter, cooked in a little bowl-shaped pan. A breakfast staple of Kerala and Sri Lanka, eaten with coconut milk sweetened with a little sugar or with a vegetable or mutton stew.

BreakfastVegan
35 min20 prep · 15 cookMedium589 kcalper serving
Appam

Instructions

  1. Rinse 100 g of raw rice in three changes of water until it runs clear, then cover generously with fresh water and soak for 4 hours at room temperature.
  2. Ten minutes before grinding, stir 0.25 tsp of dried yeast and 1 tsp of sugar into 3 tbsp of blood-warm water and leave until it is frothy on top.
  3. Drain the rice well and tip it into a wet grinder or strong blender with 30 g of fresh grated coconut, 2 tbsp of cooked rice and 100 ml of water. Grind in bursts for 4-5 minutes to a completely smooth, slightly thick batter, rub a little between your fingers, it should feel silky with no grit.
  4. Scrape the batter into a bowl at least twice its volume, mix in the frothy yeast water, cover loosely and leave in a warm draught-free spot for 8 hours (overnight). It is ready when it has risen by half, is full of fine bubbles and smells sweetly sour. Do not add salt before this.

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Per serving

589kcal
10gprotein
93gcarbs
20gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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