Appam (Vegan Rice Pancakes)
Light and lacy South Indian pancakes made from a fermented rice and coconut batter. These appams have crispy edges and a soft, spongy center, perfect for a traditional breakfast or light dinner. They are naturally vegan and gluten-free.
An original recipe by Forkin
- Total time
- 10 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 593 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupraw rice, soaked overnight
- 0.5 cupcooked rice
- 1.5 cupcoconut milk
- 1 tbspsugar
- 0.5 tspactive dry yeast
- 0.5 tspsalt
- 0.5 cupwater, warm
Equipment
ladle · appam pan · lid · blender · large bowl
The method
Step by step
- 1
Drain the soaked raw rice thoroughly.
- 2
In a blender, combine the drained raw rice, cooked rice, and coconut milk.
About 2 min
- 3
Blend until you achieve a very smooth batter, adding a little water if needed to help it blend.
About 5 min
Cook’s note: Ensure there are no grainy bits of rice left for the best texture.
- 4
In a small bowl, dissolve the sugar and active dry yeast in the warm water. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: This step activates the yeast, ensuring good fermentation.
- 5
Pour the yeast mixture into the rice batter and add the salt. Mix well to combine.
About 1 min
- 6
Cover the batter with a lid or plastic wrap and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and is bubbly.
About 10 hr
Cook’s note: Fermentation time can vary depending on ambient temperature. A warm oven (turned off) can help.
- 7
Once fermented, gently stir the batter. If it's too thick, add a tablespoon or two of water to reach a pourable consistency, similar to thin pancake batter.
About 1 min
Cook’s note: Do not overmix, as this can deflate the batter.
- 8
Heat an appam pan (appachatti) or a non-stick pan over medium heat.
About 2 min
Cook’s note: A well-seasoned cast iron pan also works if you don't have an appachatti.
- 9
Pour a ladleful of batter into the center of the hot pan.
- 10
Immediately swirl the pan to spread the batter thinly around the edges, leaving a thicker center.
Cook’s note: This creates the characteristic lacy edges and soft center.
- 11
Cover the pan with a lid and cook for 2-3 minutes, until the edges are golden brown and crispy and the center is set and spongy.
About 3 min
Cook’s note: Do not flip the appam; it cooks on one side only.
- 12
Carefully remove the appam from the pan and repeat with the remaining batter.
About 15 min
Cook’s note: Lightly grease the pan between appams if they start to stick.
- 13
Serve immediately with your favorite curry or chutney.
Per serving
Nutrition
- Calories
- 593.1kcal
- Protein
- 9.9g
- Carbs
- 91.2g
- Fat
- 25g
- Fibre
- 2.6g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover appams in an airtight container in the refrigerator.
Gently reheat in a dry pan over low heat until warmed through, or microwave briefly.
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