Appam with Rice Flour (Easy Method)
Total time is not inclusive of Fermentation time. (8 hours / Overnight).
The Recipe Intro has includes the Video on how to make Appam with Ground Rice as well as How to swirl the Appam. Check it out.
- 2 cups rice flour ( don't use roasted rice flour)
- 3 - 3½ Tbsp sugar
- About 1 tsp salt, or to taste
- ¼ cup rice flour mixed in ½ cup water to make a pasty batter (for the kurukku/kappi)
- ½ tsp yeast, to be mixed with 1 cup water + ½ tsp sugar
- ¾ cup thick coconut milk (If using canned/packaged coconut cream, add ¾ cup cream to ¼ cup lukewarm water)
- ¹⁄3 cup loosely packed grated coconut
- Combine the yeast, sugar and warm water together and leave to rise till frothy.
- Grind the grated coconut in your small grinder to a course mixture, not too fine.
- Prepare the ‘Pasty batter’ – the ‘Kappi’ OR ‘Kurrukku’: Add the 14 tsp of rice flour and sugar to the water in a saucepan and heat whilst stirring. Allow to thicken into a paste. (The ‘Kappi’ or ‘Kurukku’ helps to accelerate the fermentation process.) Allow to cool to room temp.
- Combine the 2 cups rice flour ,sugar, salt, ‘Pasty batter’, yeast solution, coconut milk, ground coconut and stir well. Wash out the cup that held the coconut milk with another 1/4-1/2 cup water, adding enough water to get a batter similar to an ‘Idli’ Batter OR Thicker than Pancake Batter.
- LEAVE TO RISE: around 8 hours OR overnight, in a warm place till doubled in volume. (Remember to keep the batter in a large enough container to rise).
- When ready to prepare, enough water to make a loose pancake batter OR a ‘Dosa Batter’ Consistency. Add salt or sugar if needed. Stir well from the bottom of the container.
- Use an ‘Apa Chatti’ OR Rounded non stick pan/ ‘kadai’ with a lid.
- Pour a ladle ful of batter, to the heated pan. Wait for 5 seconds. Hold both handles and rotate the pan till the batter spreads over the pan evenly . Swirling two times should be enough. Swirl in one direction only.
- Cover the pan, turn down the heat and cook for one to two minutes.
- Remove the lid and turn up the heat to get a crisped edge.
- The sides should be crisped a bit and golden and the centre should be a little ‘puffed’ up.
- with a plastic spatula, slide off the appam. (Do not flip the appam over- it requires cooking only on one side).
- Place on Kitchen Parchment Paper or Newspaper as you prepare the next one.
- Once you have made the fourth one, the very first one should be cool enough to place inside your Casserole dish. Place the appams into the casserole in this manner so that they do not stick to eachother.
Appam with Rice Flour (Easy Method)
General Notes on Appam making:
- If initially, your Appam does not come off the pan easily, you can try frying one egg ‘Sunny Side Up’ in the pan before starting with the appams. This tends to solve this problem .
- Do not Oil or grease the pan heavily. This will usually cause the batter to run all over the pan when swirled instead of attaching to the pan. This will also happen if the pan is not hot enough.
- If your non stick is worn down, you can LIGHTLY wipe a bit of oil over the surface of the pan before starting but not in between each appam.
- For Crisper Appams around the edges, try adding 1 tsp baking soda to the batter (only at the time of making- do not add to batter that is to be stored in the fridge)
- Remember the centre of the appam is meant to be soft, not crisp!
- The Appam can be made as golden around the sides as you like, just be patient and cook it longer. Some prefer a very white Appam – all down to personal preference.
- Adding a little more sugar will help to get golden laced appams too. But not everyone likes it too sweet.
- If making using store bought Appam Flour – be careful when adding salt, it may already be included.
- Use New Yeast(if using) : using old yeast often, we find that the yeast solution will not rise properly. Remember the water should be quite warm but not so hot that you can not insert your finger comfortably in the water and keep it there. (Or it will kill the yeast) the ideal temperature is 100 – 110ºC
- If you live in a cooler climate, place the batter in a moderately preheated oven for five minutes and then turn the power off- leave the batter to work its magic in there with the door closed: Don’t forget to place a tray under the large container to prevent the possibility of over risen batter, spilling into your oven.
- If you have left over batter you can store them in the fridge. Left Over Batter can be kept in the fridge for 1-2 days. Bring down to room temperature before making for better results. (Although I have made them without waiting with good results) I like to keep batter in spaghetti containers, they store easily in my fridge door .
I do not recommend allowing the batter to ferment in the day time and storing the entire amount in the fridge for the next day, you can wake up to a terrible mess in the fridge from spilt batter ( because rising may continue) I only store the left over batter for this reason.
Key Ingredients: Riceflour, Coconut, Salt, Sugar, Yeast.
Let us know if you tried it – Appam with Rice Flour (Easy Method).