• Cooking Time: About 1 minute per appam
  • Servings: 8-10
  • Preparation Time: 6h to soak/overnight to ferment
  • 2 cups uncooked white rice
  • 1 cup cooked white rice
  • 2 inch piece of banana or 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 2 tablespoons of urad dal
  • 2 teaspoon of baking powder
  • 1 can of coconut milk
  1. 1. First thoroughly wash the rice and dal and keep to soak in water. I soak for about 6 hours
  2. 2. Put the soaked coconut milk, rice, dal, banana cooked rice and salt into a blender and blend. Add water as needed; consistency should be a bit thinner than pancake batter.
  3. 3. Pour mixture into large container as the batter should double. Add in the baking powder.
  4. 4. Cover the batter and leave in a warm place over night.
  5. 5. The batter should have thickened and doubled.
  6. 6. Now mix once more and pour a ladle full of batter into the appam pan and rotate the pan to create a circle. The excess will come to the middle and make it fluffy. If you dont have that you can use shallow frying pan.
  7. 7. Cover the pan for about a minute and the appam should be golden around the edges and fluffy in the middle.
Coming from a south indian house appam is a must, especially during quarantine. I can even just munch on the appam on its own, it's just so good. And I love appam because its home for me. You will see many variations of how to make this and this is how I was taught but no method is wrong but you may need to find the one that works for you.