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"South Indian ' pancake'"

Serves 8-10 | Prep Time 6h to soak/overnight to ferment | Cook Time About 1 minute per appam

Why I Love This Recipe

Coming from a south indian house appam is a must, especially during quarantine. I can even just munch on the appam on its own, it's just so good. And I love appam because its home for me. You will see many variations of how to make this and this is how I was taught but no method is wrong but you may need to find the one that works for you.

Ingredients You'll Need

2 cups uncooked white rice
1 cup cooked white rice
2 inch piece of banana or 2 tablespoons of sugar
1 teaspoon of salt
2 tablespoons of urad dal
2 teaspoon of baking powder
1 can of coconut milk


1. First thoroughly wash the rice and dal and keep to soak in water. I soak for about 6 hours
2. Put the soaked coconut milk, rice, dal, banana cooked rice and salt into a blender and blend. Add water as needed; consistency should be a bit thinner than pancake batter.
3. Pour mixture into large container as the batter should double. Add in the baking powder.
4. Cover the batter and leave in a warm place over night.
5. The batter should have thickened and doubled.
6. Now mix once more and pour a ladle full of batter into the appam pan and rotate the pan to create a circle. The excess will come to the middle and make it fluffy. If you dont have that you can use shallow frying pan.
7. Cover the pan for about a minute and the appam should be golden around the edges and fluffy in the middle.

Pairs Well With

Tomato chutney, ishtu

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