Kerala Appam

appam with yeast

5 from 1 vote

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Firstly wash and soak the rice with enough water overnight or for around 8 hours

Take active dry yeast, hot water, and sugar in a small bowl; mix well and leave it undisturbed

Add soaked rice along with little water, cooked rice, and coconut to a grinder and grind well
Sprinkle water little by little and grind the batter for around 30 minutes till the rice is ground to a fine rava / semolina-like texture
Meanwhile check if the yeast is frothy, if yes mix well and add it to the grinder
Furthermore, add thick coconut milk and salt; continue grinding
Grind till the batter turns smooth
Transfer the batter to a big bowl and ferment for 8 hours. I turn on the oven light and keep the batter for fermentation

After 8 hours mix the batter well for 2-3 minutes
Add sugar and mix again
Flip the ladle and try to wipe the batter, if it wipes clean then the batter is of the right consistency
Rest the batter for 20 minutes

Mix the batter well
Heat appam pan | Appa Kadai | appa chatti in low to medium flame
When hot add a ladle full of batter in the middle. Hold both handles and gently tilt the pan to make the appam batter and spread the batter
Cover with a lid and let it cook for a minute or till it is cooked
Avoid flipping. serve hot

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For the best Kerala style Appam, use sona masoori rice or raw rice. 8 hours or overnight fermentation is a must as it gives the best texture to the Appam
well-proofed yeast gives the best soft lacy appam. perfectly Proofed yeast turns frothy bubble
proofing the yeast for 30 minutes is optional. You can just proof it till they turn frothy then add it to the batter
You can prepare the batter in a mixie or grinder
for mixie grinding - give intervals in-between grinding, Avoid adding much water while grinding
Coconut and coconut milk gives amazing flavor to the lacy Kerala appam. If you are using frozen coconut, thaw them then use them
Always add coconut initially else it won't grind well
leftover cold rice from the refrigerator works best. if you don't have leftover color rice, use room temperature rice. avoid hot rice
To check if the batter is at the right consistency, take a little batter at the back side of the ladle, if you wipe the batter, you should be able to wipe clean
I would recommend the mentioned quantity of sugar as it helps for the perfect appam texture
For extra coconut flavor, you can use coconut water for grinding