Appam
A bowl-shaped fermented rice-and-coconut-milk pancake with lacy, crisp edges and a soft, spongy center, cooked in a curved appachatti pan that's swirled the instant the batter is poured so it spreads thin at the rim while pooling thick in the middle. This swirling technique and the curved pan are what separate a true appam from a flat-cooked dosa made with a similar batter, and coconut milk stirred in just before cooking is essential to its authentic texture.
Vegan
Ingredients
- 2 cups raw rice (or idli rice), soaked
- 1/2 cup cooked rice
- 1 cup coconut milk, thick
- 1/2 tsp active dry yeast
- 1 tsp sugar
- Salt, to taste
- Water, as needed
- Oil, for greasing the pan
Steps
- Soak the raw rice for 4-6 hours, then drain.
- Blend the soaked rice with the cooked rice and a little water to a smooth, slightly thick batter.
- Dissolve the yeast and sugar in a little warm water and let it foam for 10 minutes, then mix into the batter.
- Cover and let the batter ferment in a warm place for 6-8 hours or overnight until bubbly and risen.
- Just before cooking, stir in the coconut milk and salt to loosen the batter to a pourable consistency.
- Heat an appachatti, or a small wok-shaped nonstick pan, over medium heat and lightly grease it.
- Pour a ladleful of batter into the center and immediately swirl the pan in a circular motion so the batter spreads thin at the edges and pools thicker in the center.
- Cover with a lid and cook for 2-3 minutes until the edges turn golden and lacy and the center is set and spongy, with no need to flip.
- Remove with a spatula and serve warm with stew, curry, or coconut milk and sugar.