Time to cook
A popular South Indian pancake made with fermented rice and coconut batter. The batter is prepared by grinding soaked rice and coconut, then fermenting it overnight. The appam is cooked in a special curved pan called an appam kadai, which gives it a unique shape with a lacy, crispy edge and a soft, fluffy center. It is often served with coconut milk-based stew or curry.
Coconut Meat, Raw
Rinse rice and soak for 4 to 5 hours.
Drain the soaked rice and place it in a blender with grated coconut, cooked rice or poha, and salt.
Optionally, you can soak the poha separately for 30 minutes or add it after rinsing with water.
Add water and blend everything into a smooth batter.
Transfer the batter to a medium to large bowl.
Heat a kadai or appam pan. Grease it with oil (skip if using a nonstick pan).
Pour a ladle of batter, spread it into a circle, and adjust heat as needed.
Drizzle oil on the sides, cover with a lid and cook until the base is golden and crispy.
Gently remove the appam with a spatula.
Keep them covered with a kitchen towel.
Serve hot or warm.