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Appam / அப்பம்

Janahan Sivaraman
Janahan Sivaraman
— 1 min read

Ingredients

  1. Thai rice flour - 224g
  2. King Arthur AP flour - 120g
  3. Sugar - 1 tbsp
  4. Instant dry yeast - 4g
  5. Coconut cream - 1 can (~400ml)

Method

  1. Mix 1-5 until smooth and cover with a plate (not fully airtight because it will ferment and pop off) for 8-24 hours.
  2. Right before cooking, add
    • baking powder (for lightness) - 1/2
    • sugar (for browning) - 1 tbsp
    • salt to taste
    • water (to thin out the batter)
  3. Batter should be fairly runny before cooking
  4. Immersion blend or egg beater the batter before cooking for bubbles
  5. Preheat the pans to medium until fully heated through
    • I use cast iron pans on a flat stove so this takes like 30 minutes
    • If you use gas, this will be quick
  6. Coconut oil spray the pans
  7. Ladle in more batter than you think and swirl only 1x to build the lace
  8. Cook with top on
  9. Can add an egg or coconut milk + jaggery for muttai and paal appams, respectively
  10. Enjoy :)
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Janahan Sivaraman

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