Soft and lacy Instant Appam made with yeast, takes less than 3 hours to make these.
Appam are soft and lacy crepes/ pancakes made widely in Kerala and Sri Lanka. This easy recipe is an instant version that is made with yeast. It takes just a few minutes to put together and needs 2-3 hours of rising time. Perfect to serve for breakfast with a spicy stew.I find that traditional way of making appam needs a bit of time and patience. Raw rice is soaked and then ground into a smooth batter along with fresh coconut. This batter is then left to ferment until nice and foamy. I always have trouble with the fermentation process – my house is always too cold for some reason. A well fermented batter is a must for perfect lacy appam.So when I saw this instant appam recipe on Mayuri’s blog, I knew I had to give it a try. Yeast is not used in the traditional recipe. I guess the slow fermentation gives them the best taste and texture. But this quick version comes very close. My mom bought be a nonstick appam pan on her recent trip and finally got to use it.This appam recipe uses rice flour, so there is no need to soak and grind the rice. Another ingredient that saves great deal of time is coconut milk, so there’s no need to grate and grind fresh coconut. All in all the appam turned out airy and fluffy. I served them with some Kerala Kadala curry (chickpea curry), but any spicy stew or curry would work great. What a delicious way to start any day.
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Appam with Yeast
- 1½ cups rice flour
- 1½ tsp sugar
- 1½ tsp Instant Yeast
- To taste salt
- 2 cups coconut milk
- ½~1 cup water
- In a large mixing bowl, combine rice flour, sugar, yeast and salt. Add the coconut milk and whisk well to make sure that there are no lumps. Add enough water to make a loose batter.
- Cover and set aside in a warm place to rise for about 2~3 hours.
- Gently mix and add more water if needed.
- Heat an Appam pan, pour a ladle full of batter into the hot pan. Swirl the pan around to spread into a thin crepe/ appam. Cover and cook for about 2 minutes or until the appam feels dry on the top.
- Once cooked, appam will peel off from the pan by itself. Remove onto a plate and repeat with the remaining batter.
- Serve right away with stew.