Appam
8–12 hrs (mostly fermentation)Makes 15 appam
South Indian rice pancakes with crispy edges and a soft, fluffy center, made from fermented rice and coconut batter.
| prepHave appam pan or kadai ready | ||||||
| 300 g regular rice | Rinse rice, soak 4–5 hrs | Drain rice, grind with poha, coconut, salt & sugar | Add water, grind to smooth batter | Mix in instant yeast, ferment 1–2 hrs | Spread batter, tilt to circle, cover & cook medium-low | Remove appam, repeat batches |
| 480 ml water (for soaking) | ||||||
| 30 g thick poha (aval or flattened rice) | ||||||
| 40 g grated fresh coconut | ||||||
| 180 ml water (for blending) | ||||||
| 1/2 teaspoon instant yeast (or 3/4 teaspoon dry active yeast) | ||||||
| 1/2 teaspoon salt | ||||||
| 25 g sugar | ||||||
| oil (for cooking) | Heat appam pan, oil lightly | |||||
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