{"id":285377,"date":"2025-06-10T08:18:33","date_gmt":"2025-06-10T08:18:33","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/instant-appam\/"},"modified":"2025-06-10T08:18:33","modified_gmt":"2025-06-10T08:18:33","slug":"instant-appam","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=285377","title":{"rendered":"“Instant” Appam"},"content":{"rendered":"


\n<\/p>\n

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Our BreadBakers challenge for June was to make an Indian bread.\u00a0 I’ve made naan and parathas, lots of flat breads, but when I saw appam, I was intrigued.\u00a0 When I found a quick version that called for rice flour, I was even happier since I had a full bag available that was languishing in the pantry.\u00a0 Appams are a kind of pancake with thin, lacey sides and a soft, dumpling like middle.\u00a0 I heard the edges described as being like a dosa and the middle like an idli.\u00a0 For my comparisons, having grown up in a Scandinavian town where you could get Swedish pancakes cooked to taste and our tasty was very crispy, that’s what the edges reminded me of, while the centers were like a sourdough pancake that was 90% fluffy and 10% mochi.\u00a0 They grew on me very quickly, and my youngest tried a bite and then came out asking if she could have another.\u00a0 I quite like them!\u00a0 They are often served with curry on top as well as plain with coconut milk.\u00a0 I tried mine with a tiny drizzle of coconut cream I had on hand and it was delicious, the center with just the tiniest hint of tang from the couple\/few hours of fermentation.\u00a0 They were excellent reheated in the air fryer too.<\/p>\n

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Traditionally, appam are fermented with a local alcoholic drink known as toddy \u2013 which is a drink made from palm flower or coconut flower.\u00a0 The batter is blended from soaked rice and fresh grated coconut, along with a little sugar.\u00a0 Some of the batter is cooked down and added back to the original.\u00a0 And there is also the overnight fermentation.\u00a0 This recipe was so accessible and easy, even if not quite traditional.\u00a0 I would make these again, especially since you can also use coconut milk instead of just water if you don’t have easy access to fresh coconut.\u00a0 Since this was the case for me, I did use a can of coconut milk with a couple tbsp water added to make 2 cups.\u00a0 I would love to find some fresh or frozen fresh coconut to try though.<\/p>\n

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The appam is cooked in an appam pan<\/a> called an appachatty or kadhai; basically, a little mini wok.\u00a0 It’s very cute and works best for the shape and cooking, to achieve the thin edges and soft center.\u00a0 I’ll bet with some care, these could be made as little mini appams in an aebelskiver pan!<\/p>\n

The video<\/a> I followed lists medium heat for cooking, but for my strong flamed gas stove I found low to be the sweet spot for heat.\u00a0 Too hot and you cannot swirl properly and the edge holes will be far too large.\u00a0 One minute was perfect to steam the centers and then remove the lid and another 30-60 seconds to get the edges to the golden crispness I desired.<\/p>\n

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\u00a0
Same Day Appam
<\/span><\/i>serves 3<\/p>\n

250g rice flour
2 tbsp sugar (or less if desired)
\u00bd cup fresh coconut, grated
2 cups warm water
—
\u00bd tsp yeast (I used instant yeast) (The video lists 1 tsp but verbalized \u00bd tsp)<\/span><\/i>
1 tsp sugar
\u00bd cup warm water
—
1 tsp salt
oil for frying (small amount to brush the pan and drizzle around the edges)\u00a0\u00a0<\/p>\n

Combine the \u00bd cup lukewarm water, yeast, and 1 tsp sugar and let bloom for 10-15 minutes<\/p>\n

Combine the rice flour, 2 tbsp sugar, and shredded fresh coconut.\u00a0 Add along with the 2 cups warm water to a blender and blitz on high speed until the batter is smooth.\u00a0 (In the absence of fresh coconut, canned coconut milk may be used instead of water for this step.\u00a0 One can plus a tbsp or two of water will make up the two cups.)<\/p>\n

Stir the activated yeast mixture into the rice batter until well combined.\u00a0 Cover and set aside in a warm location for an hour or so.\u00a0<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
This batter got super happy with 1 tsp yeast\u00a0
on the oven proof setting for two hours.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0Once the batter has had time to ferment a little, stir in the salt and mix well.\u00a0 (Remember the salt!)<\/i><\/p>\n

Heat the appam pan over medium\/low heat and brush with a tiny amount of oil.\u00a0 (Too much oil and\/or too hot, and the batter will just slide to the center and not be able to swirl up the edges.)\u00a0<\/p>\n

Take a ladle about \u00be full and pour the batter into the center of the pan.\u00a0 Then lift the pan and tip and swirl the batter up and around the edges, just below the rivets of the handles.\u00a0 (The traditional style is round but I saw some fancy flower shapes and that is just tipping the pan in five directions.)\u00a0<\/p>\n

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\u00a0
Cover the pan with the lid and let the appam cook for 40-60 seconds.\u00a0 The center should be soft and puffed and the edges will be starting to brown.\u00a0 Cook for another 30 seconds if necessary to brown and release the crispy edges, then slide the appam onto a tray and prepare the remaining batter in the same fashion.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Level of crisp and color is certainly to personal taste.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0If desired, the edges may be drizzled with a little more oil after removing the lid.\u00a0 (I found that it wasn’t very necessary and only did a few that way.)\u00a0<\/p>\n

Serve with a coconut chutney, vegetable stew, curry, or a little coconut milk or sweetened coconut cream for a treat.<\/p>\n

Note: when reheated in the air fryer, the edges curl up and get super crispy.\u00a0 I liked them both fresh with the delicate crisp edges and reheated with the crunchy crisp edges.\u00a0 They can also be reheated in the oven or carefully in the microwave.\u00a0 They just need to be heated through.\u00a0<\/p>\n

Here are some more Indian breads to check out:<\/p>\n

#BreadBakers is a group of bread loving bakers who get together once a
\n month to bake bread with a common ingredient or theme. You can see all
\nour lovely bread by following our Pinterest board right here. Links are
\nalso updated after each event on the #BreadBakers home page. We take
\nturns hosting each month and choosing the theme\/ingredient. <\/p>\n

\"This<\/span><\/span><\/p>\n

\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Our BreadBakers challenge for June was to make an Indian bread.\u00a0 I’ve made naan and parathas, lots of flat breads, but when I saw appam, I was intrigued.\u00a0 When I found a quick version that called for rice flour, I was even happier since I had a full bag available that was languishing in the […]<\/p>\n","protected":false},"author":1,"featured_media":285378,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[115460,2243],"dealstore":[],"offerexpiration":[],"class_list":["post-285377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-appam","tag-instant"],"yoast_head":"\n"Instant" Appam - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=285377\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""Instant" Appam - 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