Fermented Rice Coconut Pancake

Introduction

The batter for these appams is ground from soaked white rice, fresh grated coconut, and a little cooked rice, then left to rise overnight before cooking. When you swirl the thin batter once in a hot pan, you get the classic shape: a soft thick center with thin, lacy edges. This works well for breakfast or dinner, especially if you want a make-ahead batter you can cook fresh as needed.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12

Ingredients

• 1½ cups uncooked white rice
• 1½ cups fresh grated coconut
• 1 tablespoon sugar
• 1 teaspoon salt, or to taste
• 2 tablespoons white rice, cooked
• water for soaking rice, and 2 to 2½ cups for grinding
• ½ teaspoon yeast or kefir, to start the ferment (optional)

Instructions

1. Soak the raw rice in water.
2. Grind the soaked rice until about ¼ ground.
3. Add the grated coconut along with a little water and continue grinding.
4. Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
5. Transfer it to a wide open container and leave it to rise overnight.
6. The next morning, add salt and refrigerate the batter until use.
7. To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil (coconut or any other refined oil) or ghee.
8. Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
9. Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.

Variations

• Use kefir instead of yeast in the batter if you want a slightly tangier flavor and a more pronounced fermented taste.
• Replace part of the fresh grated coconut with thick coconut milk during grinding if you want a smoother center and a less textured batter.
• Cook the batter in a small bowl-shaped pan instead of a flat tava if you want deeper curved sides and more defined lacy edges.
• Add a little extra sugar to the batter if you want a faint sweetness that works better with breakfast sides rather than savory curries.
• Use oil instead of ghee in the pan if you want a cleaner coconut-rice flavor without the extra richness.

Tips for Success

• Soak the raw rice long enough that it grinds evenly; under-soaked rice leaves the batter gritty.
• Stop grinding only when the mixture is smooth and thinner than pancake batter, or the appams will not spread into thin edges.
• Leave the batter in a wide open container with enough headroom, because it will expand overnight.
• Swirl the batter around a single time only; repeated swirling knocks down the thick center.
• Heat the lid before covering the pan so the top sets quickly while the edges stay delicate.

Storage and Reheating

Store the batter in an airtight container in the fridge for up to 3 days. Stir gently before using if it separates slightly.

Cooked appams are best the day they are made, but you can refrigerate them in a sealed container for up to 2 days with parchment between them. Freeze them in a freezer-safe container or bag for up to 1 month.

Reheat cooked appams in a covered skillet over low heat for 1 to 2 minutes, or microwave them covered for 15 to 20 seconds until soft. Avoid high heat, which makes the center tough and dries out the lacy edges.

FAQ

Why didn’t my batter rise overnight?

A cold kitchen slows fermentation, especially if you skip the yeast or kefir. Keep the batter in a warm spot and make sure the container is wide enough for good airflow.

Can you make the batter ahead?

Yes. After the overnight rise and the addition of salt, keep the batter refrigerated and use it within 3 days.

Can you use dried coconut instead of fresh grated coconut?

You can, but the flavor will be less fresh and the texture may be slightly heavier. Rehydrate it with warm water before grinding for a closer result.

Why are my appams not getting lacy edges?

The batter is usually too thick, or the pan is not hot enough when you pour it in. The batter should be thinner than pancake batter, and it needs one quick swirl in a properly heated pan.