Vegan Appam
These delicate, lacy appams are a traditional South Indian pancake made from fermented rice and coconut milk. They have a soft, spongy center and crispy, thin edges, perfect for a light breakfast or dinner. Serve them with a flavorful curry or chutney.
An original recipe by Forkin
- Total time
- 12 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 546 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupraw rice, soaked overnight
- 0.5 cupcooked rice, cooled
- 1 cupcoconut milk
- 1 tspsugar
- 0.5 tspinstant yeast
- 0.5 tspsalt
- 0.5 cupwater, warm
for cooking
- 1 tbspvegetable oil
Equipment
appam pan · blender · large bowl · lid
The method
Step by step
- 1
Drain the soaked raw rice thoroughly and set aside.
- 2
In a blender, combine the drained raw rice, cooked rice, and coconut milk.
About 2 min
Cook’s note: Blend until you achieve a very smooth batter, adding a small amount of water if needed to help the blending process.
- 3
In a small bowl, dissolve the sugar and instant yeast in the warm water. Let it sit for 5 minutes until foamy.
About 5 min
Cook’s note: This step activates the yeast, ensuring your appams will be light and fluffy.
- 4
Pour the yeast mixture into the rice batter and add the salt. Mix well to combine.
About 1 min
- 5
Cover the batter with a lid or plastic wrap and let it ferment in a warm place for 8-12 hours, or until it has risen and is bubbly.
About 12 hr
Cook’s note: The fermentation time can vary depending on the ambient temperature. In cooler climates, it might take longer.
- 6
Once fermented, gently stir the batter. It should have a pouring consistency; if it's too thick, add a tablespoon or two of water.
About 1 min
Cook’s note: Do not overmix, as this can deflate the batter.
- 7
Heat an appam pan or a small non-stick pan over medium heat. Lightly grease it with vegetable oil.
About 2 min
Cook’s note: A well-seasoned cast iron pan can also work if you don't have an appam pan.
- 8
Pour a ladleful of batter into the center of the hot pan.
- 9
Immediately swirl the pan to spread the batter thinly around the edges, leaving a thicker center.
Cook’s note: This creates the characteristic lacy edges and soft, spongy middle of the appam.
- 10
Cover the pan with a lid and cook for 2-3 minutes, or until the edges are golden brown and crispy, and the center is set and spongy.
About 3 min
Cook’s note: The appam should release easily from the pan when cooked.
- 11
Remove the appam from the pan and repeat with the remaining batter, greasing the pan lightly between each appam if needed.
Cook’s note: Serve immediately while warm.
Per serving
Nutrition
- Calories
- 546.4kcal
- Protein
- 9.2g
- Carbs
- 87.2g
- Fat
- 20.4g
- Fibre
- 1.9g
- Sugar
- 2.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover appams in an airtight container at room temperature.
Appams are best eaten fresh, but can be gently warmed in a dry pan for a minute or two.
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