Kerala’s lace-edged rice pancakes with soft centres — fermented rice-coconut batter cooked in an appachatti. Follow the full recipe card below — ingredients, timings, and method included.
Appam
Kerala's lace-edged rice pancakes with soft centres — fermented rice-coconut batter cooked in an appachatti.
Ingredients
Method
- Grind soaked rice with cooked rice and coconut milk into a smooth batter.
- Add yeast (or rely on natural fermentation overnight); ferment 8 hours until bubbly.
- Heat an appachatti (or small wok); pour a ladle and swirl to coat the sides — thin at edges, thick at the base.
- Cover and cook 2-3 minutes; the edges curl into lace.
- Slide out and serve with vegetable stew or coconut milk.
Notes
The swirl-and-cover technique makes the appam's signature bowl shape — a flat tawa cannot.