Description
A slightly sweet bowl-shaped bread specialty of Kerala, South India, baking fermented batter of rice, coconut milk, and a little yeast in a small round-bottomed iron pot.
Restaurants serving Appam
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Coconut milk
- Coconut fine
- Dry yeast
- Sugar
- Salt
- Water
Instructions
- Puree soaked rice in a mixer, mix with coconut milk, coconut fine, dry yeast (or palm wine yeast), a little sugar and salt; ferment for hours to overnight.
- Lightly oil a special small round-bottomed pan called 'Appachatti', pour a ladle of fermented batter.
- Hold pan handles, twirl wrists to spread batter thinly onto pot edges. Cover, steam-bake on low; finish when edges are thin and crispy golden, and center puffs white and fluffy (*Do not flip).
Learn more Spice, substitutes, tips
Key spices
Sweet tropical aroma of coconut milk
Substitutes at Japanese supermarkets
Rice flour pancake (substitute by adding coconut milk)
Pairing
Vegetable Stew、Coconut Chutney
Trivia
[Trend] A highly beautiful and delicate breakfast menu representing Kerala. With a strong sweet coconut aroma, pairing it with mild dishes like veg coconut stew rather than super spicy curries is the local style.
Eating tips & etiquette
[Unique Eating] Scoop plenty of mild coconut-based stew with the fluffy center, tasting the lace-like crispy edges like a sweet!
Allergen
None