Have you ever tasted an appam? These lacy rice pancakes are served for breakfast and alongside dinner (frankly, they're fantastic anytime of day) in many parts of South India and Sri Lanka. They require a little advanced planning and preparation, but are so worth it!
Appams are traditionally made with white rice, but I ventured to try a version with brown rice and I'm happy I did. They had a more substantial feel and a wonderfully nutty flavor. Throughout South India and Sri Lanka, appams are served with a variety of condiments, from basic raita to a fried egg in the center to a small puddle of coconut cream. If you have a favorite chutney or curry to dip the appam in, you're going to be a happy camper. They are also delicious on their own, especially fresh off the skillet with a chai tea to wash it down.
This recipe was modified from my notes while traveling in India and cooking with aunties and grandmothers in their home kitchens. Many of these seasoned cooks didn't use measuring utensils, instead cooking more by feel, smell, and sight, plus a lifetime of experience! I aspire to this comfort level with a handful of my favorite dishes, but for now, here's a recipe.
Brown Rice Appams
Makes about 8 appams1 cup uncooked brown rice, rinsed and drained
1 scant teaspoon of dried yeast
1 teaspoon honey or brown sugar
3 tablespoons + 3/4 cup water
1 cup cooked brown rice
1 teaspoon cumin
1 1/4 cup coconut milk
3 tablespoons coconut oil, melted
1/2 teaspoon salt
cashews and cilantro (optional garnish)
Set the uncooked rice in a bowl and cover with water. Allow to soak for about 3 hours. In a separate small bowl, combine the dried yeast and honey with 3 tablespoons water, let rest for 1 hour.
Put the cooked rice, cumin, yeast mixture, and pre-soaked rice into a blender and pulse a few times. Add about 3/4–1 cup water to mixture to produce a semi smooth paste (the mixture will resemble hummus).
In a large bowl, combine the coconut milk, coconut oil and salt. Slowly pour in the rice/yeast mixture and stir to combine. Cover in plastic wrap and allow to rest in the fridge for 8–12 hours (this allows the yeast to ferment).
When ready to make the appams, heat a small non-stick skillet on medium heat. Pour about 1/4 cup of batter into the pan and swirl the pan with your wrist, allowing the batter to spread evenly (there will be holes, that's perfectly fine!). Cook covered for about 2 - 2 1/2 minutes. Uncover and flip, letting the second side cook for just a minute or so. Be brave with your flip, the more you touch these delicate pancakes, the greater the possibility they will break.
Keep warm in a low heat oven until ready to serve. Garnish with cashews and cilantro, if desired.
Related: Cilantro Mint Chutney: Going Beyond Indian Food
(Images: Leela Cyd Ross)
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Comments (10)
Sounds awesome! Now do we have an awesome dosa recipe?!
Yummy!
(and I just searched Kitchn & found this. There are more, too. http://www.thekitchn.com/kitchen-ambition-learn-how-to-110441
Leela, what sort of brown rice could you use? Basmati? The photo however shows something that looks more medium-grain (brown Jasmine?) than Basmati, but I could be mistaken.
Also, would it be possible to make this with brown rice flour?
@sairuh, any type of rice will work -- brown basmati, short grain brown, white - you can't really go wrong with a basic white or brown rice variety.
Made these just last night... With white rice though. The batter doesnt need to ferment for 8 hours... I soak rice for an hour, grind it with milk, a tablespoon of left over cooked rice( or soaked flattened rice), grated coconut. Then add in prepped active dry yeast mix it all up. Keep aside for an hour ina warm spot. And batter triples n is ready to be made..salt right before making. In all 4 hours max, start to finish... Yummy airy, lacy...:)
What a unique recipe.I'm excited to try this!
Amazing. I spent 9 months in Tamil Nadu and adored South Indian cuisine - I even bought recipe books. It can be hard to reproduce in a western kitchen without the proper instructions. Do you have a western kitchen-friendly recipe for dosas and idlis? I've yet to find one that reproduces the taste to my liking.
One more question: most people in South India don't own fridges. If left on the counter to ferment, would you still leave it out for 8-12 hours? I'm assuming you want these to ferment and get that sour taste; not only rise.
I made these for dinner tonight; they're pretty tricky indeed to flip, but they turned out really well. I wound up cooking them for 4 and 3 minutes instead of 2.5 and 1, but I tend to like darker/crispier things in general.
So tasty with some curry!
Tried this recipe last night and it did not work at all. Could not turn over the pancakes, they just balled up into a gluey lump. Wound up just putting the whole thing in a pot and cooking it as a porridge. Very disappointing, will not make it again.