Appam is a popular South Indian pancake from Kerala, Tamil Nadu, and Sri Lanka, made with a fermented batter of rice and coconut milk. This instant, vegan, and gluten-free version is perfect for either breakfast or dinner. It pairs wonderfully with chutney, kurma, or various curries.
In a blender, combine rice flour, cooked rice, shredded coconut, sugar, salt, yeast, and warm water.
Blend everything until the batter is nice and smooth, without any lumps.
Check the consistency of your batter—it should be fluid enough to pour easily, similar to a thick cream. If it's too thick, add a little more warm water to adjust.
Transfer the batter into a bowl, cover it with a cloth or plastic wrap, and let it rest in a warm place for 15 minutes. The warmth helps the yeast work faster, enhancing the fermentation process.
After the resting period, uncover the bowl. You should see that the batter has expanded and shows signs of fermentation—it will look bubbly and airy.
Cooking Appam in an Appam Pan
Heat your appam pan over medium heat. Pour two ladles of batter into the pan, then quickly swirl it to evenly spread the batter across the surface, ensuring the edges are thin and characteristic of traditional Appam.
Place a lid on the pan and let the appam cook for 2 to 3 minutes. This helps steam the appam, making the center soft and fluffy.
Remove the lid and continue cooking until the edges of the appam turn golden and crisp.
Carefully remove the appam from the pan with a spatula. Serve warm for the best taste and texture.
Making Appam on a Tawa
Warm up your tawa over medium heat. Pour a ladleful of appam batter right in the middle, but spread it a bit thicker than you would in an appam pan.
Cover with a lid and allow the appam to cook for 2 to 3 minutes. This steams the batter, helping it to cook evenly.
Uncover and carefully lift the appam from the tawa. It’s now ready to be savored.
Serving
Enjoy your instant Appam, also known as Vellayappam, with your favorite side dish. Choose from traditional kadala curry, savory egg curry, creamy vegetable kurma, sweet coconut milk, or tangy tomato chutney to complement the subtle flavors of the pancakes perfectly.
Notes
Here are some helpful tips to perfect your Appams:
Instant Rapid Rise Yeast: For quick and fluffy Appams, use this yeast as directed in our recipe. It accelerates fermentation, saving time without sacrificing texture.
Shredded Coconut or Coconut Milk: Enhance your batter with shredded coconut for deep, authentic flavor. If it is unavailable to you, simply substitute with coconut milk. It offers a similar tropical taste and creamy texture.
Consistency of the Batter: The batter should be slightly thinner than pancake batter. If it's too thick, the Appams won’t get the characteristic lace edges. Adding a little water can adjust the consistency if needed.
Proper Heating of the Pan: Make sure your Appam pan or skillet is well-heated before pouring in the batter. A properly heated pan ensures that the Appams cook evenly and get that desired crisp edge.
Fermentation Time: While the instant yeast speeds up the fermentation, allowing the batter to sit for a few extra hours (if time permits) can develop a slightly tangy flavor, bringing it closer to the traditional taste.
Traditional Method: Prefer traditional Appams? Soak and grind the rice, then let it ferment overnight. This time-honored method boosts the rice's natural sweetness and creates exceptionally light, airy pancakes.