Recipe for Appams (Authentic Kerala Style Crisp Edge Rice Pancakes)

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions and video:

2 cups basmati rice
1/4 cup beaten rice or poha (or cooked rice)
400 ml can of coconut milk + a little extra, if required
1 tablespoon sugar or to taste
1 teaspoon salt or to taste
1/2 teaspoon active dried yeast
1/4 cup warm water


Soak the basmati and the beaten rice (if using) for at least two hours in cold water.

Drain, and place in a heavy duty blender. Add the coconut milk, sugar and salt and blend to a very fine batter.

Remove the batter to a large bowl, making sure there is plenty of room for it to rise. Whisk the yeast in the warm water and add to the rice batter. Stir together, and add a little more coconut milk until the batter is the consistency of whipping cream. Season with more salt and sugar, if required.

Leave to ferment for at least four hours, or overnight in the fridge. The batter should be well risen, with lot of bubbles on the surface.

To make the appams, place a small non-stick wok or appam pan on a medium high heat. Pour in a ladleful of batter, and immediately lift the pan and 'swirl' the batter around the hot pan, until you see a lacy edge forming.

Place the pan back on the heat, and cover with a lid. After 1 minute, turn down the heat to medium low, and continue to cook for 3 - 4 more minutes until the edges have crisped up, but the centre is firm and doesn't give way if pressed lightly with a fingertip.

Turn out on to a plate and continue to make the rest of the appams in the same way, until the batter runs out.

You can keep any unused batter in the fridge for a couple of days. Whisk well before using.