Appam (Fermented Rice Pancake)
Sri Lankan Cuisine Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured vegetable stew. It is also very popular in Sri Lanka, where it is known as "appa" (or "hopper") and often served with an
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 3 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
The batter should ferment overnight without any added starter, but often won't. Yeast (or better still, kefir) can be added to help it ferment.
The grinding can be done in a blender. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly.
Adapted from the source recipe's notes.Method
- 01
Soak the raw rice in water.
- 02
Grind the soaked rice until about ¼ ground.
- 03
Add the grated coconut along with a little water and continue grinding.
- 04
Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
- 05
Transfer it to a wide open container and leave it to rise overnight.
- 06
The next morning, add salt and refrigerate the batter until use.
- 07
To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil (coconut or any other refined oil) or ghee.
- 08
Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
- 09
Cover the pan with a hot lid and remove the appam with a spatula after 2–3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to KARTY JazZ; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.