Rice Appam
- Prep Time: (soaking + grinding): ~3 hrs 15 mins, (active work ~15 mins), Fermentation: 6–8 hrs
- Cook Time: 5 mins per appam
- Total Time: 20 minutes (Excluding fermentation)
Description
Rice Appam is a soft-centered, lace-edged South Indian pancake made from fermented rice and coconut batter. Naturally gluten-free, it’s light, slightly tangy, and pairs beautifully with vegetable stew, Kala chana curry, or sambar. The fermentation not only enhances flavor but also improves digestibility.
Ingredients
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Raw rice – ¼ cup
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Grated coconut – 1 tbsp (8 g)
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Cooked rice – 1 tbsp (15 g)
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Water – ~50 ml (adjust for batter consistency)
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Salt – a pinch
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Oil (for greasing) – ½ tsp (2 g)
Instructions
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Soak raw rice in water for 3–4 hours.
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Grind soaked rice with coconut, cooked rice, and water until smooth.
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Ferment batter overnight (6–8 hrs) or until slightly airy.
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Add salt and mix gently.
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Heat an appam pan or non-stick pan, lightly grease with oil.
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Pour batter into the center, swirl the pan to spread into a thin edge and thicker center.
Nutrition
- Serving Size: 1
- Calories: 140 kcal
- Fat: 2.8 g
- Carbohydrates: 28 g
- Protein: 2.5 g
