Aappam in Malayalam or āppa in Sinhala is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is a delicious breakfast favorite that goes wonderfully with meat, seafood and vegetarian gravies, be it coconut based or not. Its sweet undertone from the coconut milk balances out with a spicy curry, making it a match made in heaven. You can try it out with Anda masala(egg gravy) , Crab fry, Chettinad prawn masala or Kadala curry(black chickpeas curry) from the blog.
Let’s get started with the recipe:
1. Wash and soak 2 cups rice (Idli rice) for 6 hrs.
2. After 6 hrs, drain the water and transfer the soaked rice to a mixer jar. Add 3/4 cup grated coconut, 1/4 cup cooked rice, one cup beaten rice, 1/2 tsp yeast, 2 tbsp sugar and 1 tsp salt. Add 1 cup water and grind for 1 mins. Add another cup of water and grind to a smooth paste. (If too thick to grind comfortably, add 1/2-1 cup water as required).
3. Pour out the batter to a mixing bowl. Cover and keep it in a warm place. Allow it to ferment for 6 hours.
4. One it is nicely fermented, it’s ready to be used. Add 1/2 cup of water (another 1/4 to 1/2 cup if too thick). We need a consistency that is a little thinner than idly batter and visually foamy.
5. Now heat a appa kadai or appachatti.( easily available in Indian supermarkets). My appachatti for some reason doesn’t crisp the sides of the Aappams so I usually use this small nonstick kadai. Lightly wipe the kadai with an oil greased tissue.
6. Once hot drop about 1& 1/2 laddle(alitée more that 1/4 cup) of the batter onto the center of the kadai and immediately swirl the batter around the walls of the kadai. Cover and allow to cook for a min.
7. Remove the lid and allow to cook without lid for a minute, or until you see the sides of the Aappam turning golden.
8. Once nicely crisp and golden sides form, with a Knife tip, poke on a side to encourage its release. Remove on plate. Light, crispy melt in the mouth Aappams with spongy center ready! Serve hot with your favorite curry.
Ingredients
- Raw white rice(preferably idly rice)-2 cups
- Grated coconut- 3/4cup
- Cooked rice-1/4 cup
- Beaten rice-1 cup
- Yeast- 1/2tsp
- Sugar- 2tbsp
- Salt- 1tsp
- Water 2-3 cups of as required.
Directions
- 1Wash and soak 2 cups rice (Idli rice) for 6 hrs.
- 2After 6 hrs, drain the water and transfer the soaked rice to a mixer jar. Add 3/4 cup grated coconut, 1/4 cup cooked rice, one cup beaten rice, 1/2 tsp yeast, 2 tbsp sugar and 1 tsp salt. Add 1 cup water and grind for 1 mins. Add another cup of water and grind to a smooth paste. (If too thick to grind comfortably, add 1/2-1 cup water as required).
- 3Pour out the batter to a mixing bowl. Cover and keep it in a warm place. Allow it to ferment for 6 hours.
- 4One it is nicely fermented, it’s ready to be used. Add 1/2 cup of water (another 1/4 to 1/2 cup if too thick). We need a consistency that is a little thinner than idly batter and visually foamy.
- 5Now heat a appa kadai or appachatti.( easily available in Indian supermarkets). My appachatti for some reason doesn’t crisp the sides of the Aappams so I usually use this small nonstick kadai. Lightly wipe the kadai with an oil greased tissue.
- 6Once hot drop about 1& 1/2 laddle(alitée more that 1/4 cup) of the batter onto the center of the kadai and immediately swirl the batter around the walls of the kadai. Cover and allow to cook for a min.
- 7Remove the lid and allow to cook without lid for a minute, or until you see the sides of the Aappam turning golden.
- 8Once nicely crisp and golden sides form, with a Knife tip, poke on a side to encourage its release. Remove on plate. Light, crispy melt in the mouth Aappams with spongy center ready! Serve hot with your favorite curry.
