Appam is an authentic South Indian dish made with batter made out of coconut milk and fermented rice. It is a traditional dish in Tamil Nadu, Kerala, and Sri Lanka. In the same region, it’s known as Vellayapam or palappam. Appam is a quick, vegan-friendly, gluten-free cuisine that is typically served for breakfast and dinner. It pairs well with tomato chutney, vegetable kurma, egg curry, chicken curry, and other similar sides.
1 cup Cooked Rice
2 cup Rice Flour
2 tsp Brown Sugar
¼ cup Coconut, shredded
1 cup water, warm
Salt, as needed
2 tsp Rapid Rise Instant Yeast
Rice flour, cooked rice, shredded coconut, sugar, salt, yeast, and warm water should all be blended together in a blender. Make a smooth batter out of everything. It’s best if the batter has a somewhat runny consistency.
Close the bowl and set aside for 15 minutes to rest the batter. Open the cover now, and the batter will have nicely risen and fermented.
Pour two ladles of batter into an appam pan over medium heat, turning and tilting the pan to evenly distribute the batter. Cook for 2 to 3 minutes after covering the appam pan with the lid. Remove the cover and let the sides crisp up. Remove the appam from the pan gently and serve.
Serve with egg curry, veg kurma, sweet coconut milk, chicken ghee roast, tomato chutney, or Chettinad chicken curry for a delightful quick appam/vellayappam.
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