Kerala — South India
Appam
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A lacy, bowl-shaped rice pancake with crispy edges and a pillowy soft center. A traditional breakfast and dinner staple, especially paired with Kerala stew or egg curry.
Ingredients
- 2 cups raw rice
- 1 cup cooked rice
- 1/2 cup thin coconut milk
- 1/2 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- Water as needed
Steps
- 1 Soak raw rice for 4 hours. Drain.
- 2 Grind soaked rice with cooked rice, coconut milk, yeast, sugar, and salt to a smooth, pourable batter.
- 3 Ferment the batter 4–6 hours until light and bubbly.
- 4 Heat an appam pan (small kadai). Pour one ladle of batter and swirl to coat the sides, leaving a thin center.
- 5 Cover and cook 1–2 minutes until the edges are crisp and the center is soft. Serve immediately with stew or sweetened coconut milk.