Appan | Appam | The South-Indian Sweet-Fermented Pancake

Appam (pronounced Appan in Konkani) are sweet fermented batter pancakes, shaped like a bowl, enjoyed to the core in South-India. You wouldn’t be wrong in calling it a hybrid of a Dosa and Sanna/ Idli as it has a crispy-lacy outer ring like a Dosa while the centre is soft and spongy like a Dosa. This is made possible with the help of a special round bottomed pan used in baking these yummy Appam. This dish is believed to have originated in Kerala, but was it invented by the Malayalis? Let’s find out!

The Origins of the Appam

The Appam is believed to have made its way into India through the early Jewish settlers in Kerala, known as the Nasranis (derived from the word Nazarenes – meaning, from Nazareth). So, the credit for the invention of the Appam goes to the Jews. From here, this dish has made its way into the surrounding regions. References to it have been found in ancient Tamil poems dating back to about 300 B.C. The popularity of Appam eventually spread beyond India to where the Indian diaspora were establishing themselves namely, regions of Sri Lanka, Malaysia and Singapore.

Just like in all the above mentioned regions, It is loved and enjoyed very much in Mangalore and the rest of the Karnataka coast. Appam were usually made on special occasions like a feast or a celebration or if we would be having some guests over and also sometimes on Sundays and holidays too. Like I mentioned in my Sanna post, the house would be filled with the aroma of fermenting batter.

And if you are thinking this is enjoyed just for breakfast, you’d be wrong! Just like the Sannas, the Appam too are very versatile and are/can be enjoyed for breakfast, lunch, dinner and also evening tea and they team up well with different vegetarian and also non-vegetarian dishes really well. Don’t miss trying them with the Mangalorean Roce curry preparations, Mutton Stew, the green masala gravies and also the variety of pork dishes like Pork Bafat and Pork Indad. Also, don’t forget the Chicken Ghee Roast. I would also devour them plain, as they taste amazing by themselves too.

How to make Appam

To begin with, soak the rice for a few hours and then grind it along with freshly grated coconut and some cooked rice. Grind it to a thick runny paste using minimal water. I prefer to use coconut water instead of plain water as it along with the grated coconut, aids in the fermentation process and also makes them flavorful. The cooked rice aids in making the appam soft and fluffy. Alternately sometimes, I do also use coconut milk instead of coconut water. This makes the Appam even more richer and creamier.

This batter is fermented using yeast. But, in the good old days, toddy was the fermenting agent of choice. The yeasted batter doesn’t have the same flavour of toddy fermented batter. Hence, I use Coconut water/ coconut milk to replicate the flavour of toddy fermented batter. Add sugar to the batter, mix well and keep this yeasted batter in a warm place for a few hours, preferably overnight to ferment. The batter will eventually turn frothy and double up. Add salt and gently mix. We are now ready to bake the Appam.

Heat the Appam pan to medium-high heat. The pan has to be completely dry. Do not oil the pan! Oiling the pan will ruin the whole process of baking Appam as the batter won’t stick to the walls of the pan. Once the pan is hot, pour a ladleful of batter into the pan and quickly pick up the pan and gently twirl the pan until the entire inner surface has a thin coating of the batter. Place the pan back on the flame, the excess batter will slowly drip down and collect in the middle of the pan.

It is this process, and the shape of the pan, which gives the Appam the crispy lacy outer edges and soft-fluffy centre. Cover the pan and bake the appam for a couple of minutes until the edges start to brown a bit and begin to peel away from the surface of the pan. Gently slide the appam onto a serving bowl. These are best enjoyed hot and hence till you finish baking the rest, place the appam in an oven in keep-warm mode.

Appam

Jason Alfred Castelino @ www.oneplateplease.com

Sweetened Fermented Batter Pancakes crisp on the edges and soft and fluffy in the centre

5 from 5 votes

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking and Fermenting Time 10 hours hrs

Total Time 10 hours hrs 45 minutes mins

Course Accompaniment

Cuisine Mangalorean, South Indian

Servings 12 Appam

Equipment

• Appam Pan
• Mixing Bowl, Large

Ingredients

  

for the Yeast solution:

• 1 tsp Active dry yeast, heaped
• ¼ cup Water, lukewarm
• 1 tsp Sugar

for the Batter:

• ½ cup Par-boiled Rice (washed and soaked for about 8 hours)
• 1 cup Raw rice (washed and soaked for about 8 hours)
• ½ cup Fresh Coconut, grated
• ½ cup Fresh Coconut Water / Coconut Milk (optional)
• 1-2 tbsp Sugar
• Water (as needed)
• ½ tsp Salt

Instructions

 

Activating the Yeast:

• In a small bowl, mix the yeast and sugar with the lukewarm water and set aside for about 20 minutes until the mixture turns frothy

Preparing the Batter:

• Grind the Par-boiled rice and raw rice along with the grated coconut and coconut water to a smooth thick paste and transfer to a large mixing bowl. Add a little water if needed to aid the grinding process
• Mix well. Add water if needed to bring the batter to a thick dosa batter consistency (not pouring consistency)
• Add the sugar and give it a good mix.
• Add the activated yeast solution to the batter and give it a good mix.
• Cover the vessel and keep aside in a warm dry place for the batter to ferment and double up (see notes)
• Once the batter has fermented and risen, sprinkle the salt and gently mix (see notes)

Making the Appan:

• Heat the Appam pan to medium-high heat. The pan has to be completely dry. Do not oil the pan! (see notes)
• Once the pan is hot, pour a ladleful of batter into the pan and quickly pick up the pan and gently twirl the pan until the entire inner surface has a thin coating of the batter.
• Place the pan back on the flame, the excess batter will slowly drip down and collect in the middle of the pan.
• Cover the pan and bake the appam for a couple of minutes until the edges start to brown a bit and begin to peel away from the surface of the pan.
• Gently slide the appam onto a serving bowl. These are best enjoyed hot and hence till you finish baking the rest, place the appam in an oven in keep-warm mode.

Notes

• the fermentation and rising time will vary based on the ambient temperature. In warmer regions like India during peak summer, the batter can rise in a couple of hours, while in colder climates, it will take hours, sometimes overnight for the batter to rise.
• In colder climate, place the batter in the oven in “Keep Warm” mode
• Salt hampers the growth of the yeast and hence slows down the fermentation. Hence, especially in colder climates, it is recommended to add salt just before baking the appam and gently stir the batter, without losing much of the frothing.
• In warmer climates, you can add the salt at the beginning of the fermentation process if you so desire.
• the yield depends on the size of the pan, the level of fermentation and also the size of the ladle used.
• on a non-stick pan, oiling the pan will ruin the whole process of baking Appam as the batter won’t stick to the walls of the pan and drip down and collect in the middle of the pan.

Keyword Appam, Appam recipe, appan

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