Appam has been my absolute favorite since the day I tasted them in a small shady shop on my way to Kerala. I have always wondered how they are so fluffy in the center and crispy on the sides. Slightly sweet and ever so coconutty! I had tried a couple of times previously but didn’t get the exact texture I was looking for. Finally, I seem to have gotten the right texture and taste!
- Short grain rice ( White ponni / sona masuri ) -2cups
- Thick beaten rice ( Poha / Aval ) – 1 cup
- Grated coconut – 1 cup
- Yeast – 1/4 Tsp ( I used instant yeast which doesn’t need proofing )
- Sugar – 3 TBSP
- Salt to taste
- Water – 2cups
Soak the rice and beaten rice separately for 2hours. Grind beaten rice and coconut till they are a fine paste. Then add the soaked rice, gradually add the water and grind to a fine paste. Remove into a big container add the yeast, sugar, salt mix well, cover and keep it in a warm spot overnight to ferment. The mixture will become quite bubbly because of the yeast.
Check the video below on how to make the appams
Serve with chicken curry / vegetable stew / coconut milk