Authentic Kerala Appam Recipe – Rice & Coconut Fermented Pancakes

Last Updated on 4 months by Neha Deshmukh

Authentic Kerala Appam Recipe – Rice & Coconut Fermented Pancakes

Okay, let’s be real. If you’ve ever tasted a fluffy, lacy Appam fresh off the pan with a side of stew, you understand. This isn’t just breakfast; it’s a little slice of Kerala heaven. I remember the first time my grandmother made these for me – the aroma filled the entire house, and the delicate texture was unlike anything I’d ever experienced. Today, I’m so excited to share my version of this classic with you! It takes a little patience, but trust me, the reward is absolutely worth it.

Why You’ll Love This Recipe

Appam is more than just a pancake. It’s a cultural experience! These fermented rice pancakes are light, airy, and have a wonderfully soft, spongy center with beautifully crisp, lacy edges. They’re naturally gluten-free and incredibly versatile – perfect for a weekend brunch, a festive breakfast, or even a light dinner. Plus, the fermentation process makes them surprisingly easy to digest.

Ingredients

Here’s what you’ll need to create these beauties:

• 2 cups raw rice (about 300g)
• ¾ cup grated coconut (about 75g) – fresh is best!
• A pinch of baking soda
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Raw Rice: Traditionally, Kerala Appam is made with raw rice – think short or medium grain. It’s what gives the Appam its unique texture. Don’t substitute with parboiled rice; it won’t give you the same result.
• Grated Coconut: Seriously, use fresh! The flavor is just incomparable. If you absolutely must use store-bought, opt for unsweetened shredded coconut and rehydrate it in a little warm water.
• Fermentation: This is the magic ingredient! Fermentation not only gives the Appam its light and airy texture but also adds a subtle tang. Don’t rush this step – patience is key.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice in plenty of water for 6-8 hours, or even overnight. This softens the rice for grinding.
2. Drain the soaked rice and grind half of it into a smooth, fine paste. You want it to be almost liquid-like.
3. Now, cook 1 cup of the rice batter on low heat, stirring constantly, until it thickens into a gel-like consistency – this is called ‘kappikachal’. It’s a crucial step, so don’t skip it! Once cooled, mix this into the remaining un-cooked rice batter.
4. Grind the remaining soaked rice with the grated coconut into a fine paste. Add this to the batter mixture.
5. Add salt and a pinch of baking soda to the combined batter. Mix well.
6. Cover the batter and let it ferment in a warm place for 8-12 hours, or until it’s bubbly and has almost doubled in volume. The warmer the environment, the faster it will ferment.
7. After fermentation, adjust the batter consistency with a little water. It should be pourable, like a thin pancake batter.
8. Heat an appam pan (a special shallow pan with a slightly raised edge) over medium heat. Pour a ladleful of batter into the center of the pan.
9. Immediately swirl the pan in a circular motion to spread the batter thinly, creating a lacy edge.
10. Cover the pan and steam cook for about 2 minutes, or until the edges are golden brown and the center is cooked through.
11. Serve immediately!

Expert Tips

Want to take your Appam game to the next level? Here are a few things I’ve learned along the way:

• Lacy Edges: Swirling the pan quickly and confidently is key. Practice makes perfect!
• Perfect Fermentation: The batter should be bubbly and slightly sour. If it’s not fermenting well, try placing it in a slightly warmer spot.
• Pan Temperature: The pan needs to be hot enough to create the lacy edges, but not so hot that the Appam burns. Medium heat is usually ideal.

Variations

Let’s get creative!

• Vegan Appam: Substitute the batter with a plant-based yogurt (like coconut yogurt) for a vegan twist. My friend, Priya, swears by this!
• Gluten-Free Appam: This recipe is naturally gluten-free, but be mindful of potential cross-contamination if you’re using equipment that also processes gluten.
• Spice Level: Add a pinch of turmeric powder or a finely chopped green chili to the batter for a subtle kick.
• Festival Adaptations: During Onam, Appam is often served as part of the elaborate Onasadya feast, alongside a variety of curries and side dishes.

Serving Suggestions

Appam is incredibly versatile. Here are some of my favorite ways to enjoy it:

• Vegetable Stew: A classic pairing! The creamy stew complements the light and airy Appam perfectly.
• Coconut Chutney: Another must-have. The sweetness of the coconut balances the slight tang of the Appam.
• Egg Roast: A spicy and flavorful option for those who like a little heat.
• Kerala Fish Curry: For a truly authentic Kerala experience.

Storage Instructions

Leftover Appam is best enjoyed fresh, but you can store leftover batter in the refrigerator for up to 24 hours. It might lose some of its fluffiness, but it will still be delicious. Reheat Appam gently in a pan or microwave.

FAQs

Got questions? I’ve got answers!

• What type of rice is best for Appam? Raw rice is the traditional choice. Short or medium grain varieties work best.
• How do I know if the batter is fermented enough? The batter should be bubbly, almost doubled in volume, and have a slightly sour smell.
• Can I use store-bought coconut milk instead of grated coconut? While you can, the flavor won’t be quite the same. Freshly grated coconut is highly recommended.
• What is ‘kappikachal’ and why is it important? ‘Kappikachal’ is the gel-like consistency achieved by cooking a portion of the rice batter. It helps to create the perfect texture in the final Appam.
• How do I prevent the Appam from sticking to the pan? Make sure the pan is well-seasoned and heated properly. A light coating of oil can also help.

Enjoy making (and eating!) these delicious Kerala Appam. I hope this recipe brings a little bit of Kerala sunshine into your kitchen!