Appam with Coconut Milk

Appam is a bowl-shaped rice pancake from Kerala and Tamil Nadu, with a soft, spongy centre and a crisp, lacy edge. The batter is made from soaked rice and a little cooked rice, ground with coconut and fermented overnight with a pinch of yeast. It is cooked in a small round pan called an appachatti, which is swirled so the batter climbs the sides and thins out. Appams are eaten with sweet coconut milk or with a vegetable stew, and they make a gentle, festive breakfast. The rest is simple: patience and a hot pan.

Method

1. Wash and soak the raw rice for 4 hours. Drain.
2. Grind the soaked rice, cooked rice and coconut with the water to a very smooth, slightly thick batter.
3. Dissolve the yeast and sugar in 2 tbsp warm water and add it to the batter with the salt. Mix well.
4. Cover and ferment in a warm place for 8 to 10 hours or overnight, until the batter has doubled and is bubbly.
5. For the coconut milk, warm the coconut milk gently with sugar and crushed cardamom on low heat for 3 to 4 minutes. Do not boil. Keep warm.
6. Heat an appam pan or small kadhai and grease lightly. Pour a ladle of batter in the centre and immediately swirl the pan so the batter coats the sides.
7. Cover and cook on medium heat for 2 to 3 minutes, until the edges turn crisp and golden and the centre is set and fluffy. Remove carefully and repeat.

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What to serve it with

Serve with sweet coconut milk, or with a mildly spiced vegetable stew, and a sprinkle of sugar.

Storage

Appams are best fresh. Store the batter in the fridge for up to 2 days; bring to room temperature before using.

Variations

• Make a vegetable stew with potatoes, carrot, green beans and coconut milk to serve with appam.
• Use a spoon of coconut water instead of yeast for natural fermentation (needs a warm place for 12 hours).
• Add a pinch of fennel powder to the coconut milk.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.