Authentic Rice Appam Recipe – Kerala’s Sweet Fried Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Rice Appam Recipe – Kerala’s Sweet Fried Snack

Okay, let’s be real. If you’ve ever been to Kerala, or even just dreamed of Kerala, you’ve probably encountered these little pockets of golden goodness. Rice appam isn’t just a snack; it’s a feeling. It’s the smell of cardamom drifting from a kitchen, the happy chatter of family, and a little bit of sweet, crispy perfection. I first made these trying to recreate a memory from a trip, and honestly, it took a few tries to get it right! But trust me, it’s worth it. Let’s get cooking!

Why You’ll Love This Recipe

This rice appam recipe is all about simple ingredients coming together to create something truly special. It’s surprisingly easy to make, even if you’ve never ventured into Kerala cuisine before. Plus, it’s a fantastic way to impress your friends and family with a unique and delicious treat. They’re wonderfully light and airy, with a delicate sweetness that’s just… addictive.

Ingredients

Here’s what you’ll need to make these delightful appams:

• ¾ cup raw rice (about 150g)
• ½ cup grated coconut (about 50g)
• ¼ tsp cardamom powder
• 1 cup grated jaggery (about 200g)
• ¼ cup + 1 ½ tbsp wheat flour (about 60g total)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Raw Rice: This is key! Don’t use cooked rice. Raw rice gives appam that lovely texture. I usually use a good quality, short-grain raw rice.
• Grated Coconut: Freshly grated is always best, if you can get it. It adds such a lovely aroma and flavour. Frozen grated coconut works in a pinch, though!
• Cardamom: A little cardamom goes a long way. It’s a signature flavour of Kerala cuisine.
• Jaggery: Jaggery is unrefined cane sugar, and it gives appam a beautiful, caramel-like sweetness. The amount of jaggery used can vary depending on your preference – some families like it very sweet! You can adjust to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Rice: Start by soaking the raw rice in water for 1 to 1.5 hours. This softens it up for grinding. Once soaked, drain the water completely.
2. Grind the Batter: Now, grind the soaked rice into a coarse texture. Add the grated coconut, cardamom powder, and a little water. Blend everything into a smooth, slightly thick paste.
3. Dissolve the Jaggery: Transfer the batter to a bowl and mix in the grated jaggery. Stir well until the jaggery is completely dissolved. Nobody wants crunchy jaggery bits!
4. Add the Flour: Gradually add the wheat flour, mixing well after each addition. Adjust the consistency with a little water if needed. You’re aiming for a batter that’s similar to dosa batter – pourable, but not too runny.
5. Fry to Golden Perfection: Heat oil in a kadai (or a deep frying pan) over medium flame. Gently drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan!
6. Flip and Fry: Fry until the appams puff up and turn golden brown on both sides. This usually takes a few minutes per batch.
7. Drain and Serve: Remove the appams with a slotted spoon and drain any excess oil on a paper towel. Serve them warm – they’re best enjoyed fresh!

Expert Tips

• Oil Temperature is Key: Make sure the oil isn’t too hot, or the appams will burn on the outside before they cook through. A medium flame is your friend.
• Don’t Overmix: Once you add the flour, don’t overmix the batter. A little bit of lumpiness is okay.
• Batter Consistency: If the batter is too thick, add a tablespoon of water at a time until you reach the right consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Jaggery is generally vegan, but double-check the source. You can also substitute with coconut sugar or date syrup, adjusting the quantity to taste.
• Gluten-Free Note: While this recipe uses a small amount of wheat flour, you can experiment with gluten-free flour blends. Rice flour is a good starting point, but you might need to adjust the liquid.
• Spice Level: This recipe is naturally mild, but if you love a bit more spice, feel free to add a pinch of nutmeg or a tiny bit of clove along with the cardamom.
• Festival Adaptations: In Kerala, appam is often enjoyed during Onam and Vishnu festivals. Serving it with a side of pazham pradhaman (banana payasam) is a classic combination!

Serving Suggestions

These appams are fantastic on their own with a cup of chai. They also pair beautifully with a scoop of vanilla ice cream for a truly decadent treat. My kids love them with a drizzle of honey!

Storage Instructions

Appam is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them briefly in a pan or oven to restore some of the texture.

FAQs

1. What type of rice is best for making appam?

Raw rice is essential! Short-grain raw rice works particularly well, giving the appam a nice texture.

2. Can I use coconut milk instead of grated coconut?

You can, but it will change the flavour and texture. Coconut milk will make the appam richer and softer. If using coconut milk, use about ½ cup.

3. How do I know if the oil is at the right temperature for frying?

A good test is to drop a tiny bit of batter into the oil. If it sizzles and rises to the surface quickly, the oil is ready.

4. Can appam be made ahead of time and reheated?

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before frying. Reheating fried appam is best done in a dry pan or oven to regain some crispness.

5. What is the significance of appam in Kerala cuisine?

Appam is a beloved part of Kerala’s culinary heritage. It’s often made for special occasions and festivals, and it represents the warmth and hospitality of Kerala culture.