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Lacy fermented rice hoppers with crispy edges and a soft fluffy centre - Keralas most beloved breakfast, perfect with sweet coconut milk or stew.
Ingredients
Instructions
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1
Grind soaked raw rice, cooked rice and grated coconut into a smooth batter.
10 min -
2
Dissolve yeast and sugar in warm water for 5 minutes until frothy. Add to batter. Ferment 6-8 hours.
480 min -
3
Add salt to fermented batter. Batter should be thin - thinner than dosa batter.
💡 Tip: Appam batter should pour like water.5 min -
4
Heat an appam pan, pour a ladle of batter and swirl in a circular motion to spread thin edges.
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5
Cover and cook on low heat for 2 minutes until edges are crisp and centre is soft and fluffy.
2 min -
6
Serve immediately with sweetened coconut milk with a pinch of cardamom.