Appam, also known as “hoppers,” is a delectable South Indian pancake that hails from the coastal regions of Kerala and Tamil Nadu. It is a traditional fermented rice pancake known for its soft, spongy center and lacy, crispy edges. Appam is a naturally gluten-free dish and very gentle to your tummy.
Appam- A famous Kerala dish
With its delicate texture and slightly sweet flavor, appam serves as a perfect accompaniment to a variety of savory and sweet dishes, making it a versatile choice for breakfast, brunch, or even dinner. It is usually served with any Vegetable Stew or non-veg stew. The batter is usually fermented overnight or for a minimum of 8 hours.
There will be a lot of additions when grinding batter other than the main ingredient rice. It can be Aval/Flattened Rice flakes, coconut, coconut water, toddy, or yeast. They are crispy on the sides and soft and pillowy in the center.
How to make Appam batter
Usually, appam batter is made with raw rice, and a little bit of urad dal. But here I made it with parboiled rice. I didn’t find any difference in taste or texture. I used Aval/flattened rice flakes in addition to rice. You can also use grated or chopped coconut. Adding coconut will give a little sweetness to the appam. If you are adding coconut water, add it to the batter directly after fermentation. The batter should be runny and not as thick as the idli/dosa batter.
Appams are made in a special pan called an appam pan. We have to pour a ladle of batter and swirl the pan with two hands to spread, unlike dosa where we spread in the ladle itself. Swirling the pan spreads the batter thinly in the edges and the thick batter will stay in the center. That makes the edges crispy and soft center.
Other similar breakfast dishes in this space are
Appam recipe
INGREDIENTS
Parboiled Rice – 1 1/2 cups
Urad dal – 1 tsp
Aval/ Flattened rice flakes – 1/4 cup
Salt – as required
METHOD
- Soak rice and urad dal for at least 6 hours.
- Wash it thoroughly and add aval /flattened rice flakes to it.
- Grind it in a wet grinder or mixer with the required water.
- The batter should be grounded till smooth.
- Last, add the required salt.
- Remove the batter to a bowl. Reserve one or two tablespoon batter.
- Add approximately 1/2 cup of water to the reserved batter and remove it in another pot.
- Heat the batter and water mixture in medium flame continuously stirring.
- It will become a thick glue-like consistency.
- When it cools down, add it to the batter in the bowl.
- Cover it and let it ferment overnight or at least 8 hours.
- The batter is ready for making delicious appams.
TO MAKE APPAM
- Heat the appam pan.
- When it’s hot enough, pour a ladle of batter in it and swirl the pan with two hands.
- Drizzle oil or ghee around.
- Cover and cook till done.
- Don’t need to flip.
- Serve with your favorite curry.
I used this NOTES
- The batter should be in runny consistency. So add water accordingly while grinding.
- After fermentation, if you feel the batter is thick you can add water or coconut water to make it thin.
- While heating the batter and water mixture, stir continuously. If not it will form clumps.
- Instead of parboiled rice, you can use raw rice or 50:50 raw and parboiled rice.
How to make Perfect Appam Batter (No yeast)
Ingredients
- 1 1/2 cups Par boiled Rice
- 1 tsp Urad dal
- 1/4 cup Aval/Flattened Rice flakes
- Salt As required
Instructions
- Soak rice and urad dal for at least 6 hours.
- Wash it thoroughly and add aval /flattened rice flakes to it.
- Grind it in a wet grinder or mixer with required water.
- The batter should be grounded till smooth.Last add required salt.
- Remove the batter to a bowl .Reserve one or two tablespoon batter.
- Add approximately 1/2 cup of water to the reserved batter and remove it in another pot.
- Heat the batter and water mixture in medium flame continuously stirring.
- It will become a thick glue like consistency.
- When it cools down,add it to the batter in the bowl.
- Cover it and let it ferment overnight or at least 8 hours.
- The batter is ready for making delicious appams.
TO MAKE APPAM
- Heat the appam pan.
- When its hot enough,pour a ladle of batter in it and swirl the pan with two hands.
- Drizzle oil or ghee around.
- Cover and cook till done.Don’t need to flip.
- Serve with favorite curry.
Notes
- The batter should be in runny consistency.So add water accordingly while grinding.
- After fermentation,if you feel the batter is thick you can add water or coconut water to make it thin.
- While heating the batter and water mixture,stir continuously. If not it will form clumps.
- Instead of par boiled rice,you can use raw rice or 50:50 raw and par boiled rice. Â
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This is exactly the guidance I needed! Appam batter can be tricky to get right, but your tips on fermentation and rice-to-urad ratio make it feel so approachable. Saving this for weekend breakfast thanks, Lathi’s Kitchen!
You are welcome. I’m glad you found it helpful. I’m happy to clarify any doubts if you have.
Excellent breakfast dish.
Thank you
Never tried these before, i really must give them a go. Linked to my pancakes from around the world round up, thank you
Thank you so much
Appam and stew are my all time favourite and this being an yeast free batter is just so awsome a healthy version I have to try soon, thanks for the lovely share.
Thank you dear 😊…do let me know when you give a try
I have never made appam but recipe saved. They look absolutely delicious! Thank you for sharing with us at Fiesta Friday! 🙂
Thank you..let me know when you try it..love to know your feedback..
I will do! I love to try new things! 🙂
Thank you 😊
I have never tried appam, thanks for sharing it’s batter recipe, one day I’ll give it a go:)
Thank you dear 😊..do try and let me know your feedback ☺
In love appams but have never tried making them at home.. very well explained recipe!
Thank you dear 😊
I’ve never made Appams ever although I love them, this is a great recipe😊 Thanks for sharing
Thank you..my pleasure 😊
Looks so tempting! I have never tried making appams with urad dal, sounds interesting.
Thank you dear 😊
Recent I ate appams at my husband friend’s house, we were invited for dinner. I even tried making them. I did fairly well but the hostess was making lovely flowere shaped ones.. it looked super cute.
Batter almost similar to idli or dosa batter.
Yes,you can make it in any shape,just have to swirl like that..the batter resembles idli dosa batter except for appam batter is little more thin than the previous one.
Never made appams before Lathiya…going to try now..thanks for sharing 🙂
Do try.. let me know if you have any questions or your feedback ☺..thank you 😊