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Breakfast platter with South Indian crepes with curry and tea.

Appam with Yeast

These instant appam are spongy and lacy. Easy to make with rice flour, yeast and coconut milk, these appam take about 2~3 hours to make.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time:: 2 hours 30 minutes
Total Time: 3 hours 5 minutes
Course: Breakfast, brunch
Cuisine: kerala, south indian, sri lankan
Servings: 12 Appam

Ingredients

  • cups Rice flour
  • cup Cooked Rice
  • 1 teaspoon Sugar
  • teaspoons Instant Yeast
  • To taste Salt
  • cups Coconut milk
  • ½~1 cup Warm water, plus more as needed

Instructions

  • In a blender, combine rice flour, cooked rice, sugar, yeast and salt. Add the coconut milk and ½ cup of warm water. Blend into a smooth batter with no lumps. Add more water if needed. Pour the batter into a large bowl.
    1½ cups Rice flour, ⅔ cup Cooked Rice, 1 teaspoon Sugar, 1½ teaspoons Instant Yeast, To taste Salt, 1½ cups Coconut milk, ½~1 cup Warm water, plus more as needed
  • Cover the bowl and set aside in a warm place to rise for about 2~3 hours. I pour the batter into the inner pot of the Instant Pot and set it on Yogurt setting for 2~3 hours. Check after 2 hours to see how much the batter has risen.
  • Gently mix and add more water if needed to make a pourable batter.
    ½~1 cup Warm water, plus more as needed
  • Heat the appam pan on medium heat. Once hot, pour ⅓~½ cup of batter (depending on the size of your pan) into the hot pan. Immediately, swirl the pan around to spread into the batter into a evenly thin layer. Cover and cook for about 2 minutes or until the appam feels dry on the top and starts to peel off from the pan.
  • Remove onto a plate and repeat with the remaining batter. Serve right away with a spicy curry or stew.

Video

Notes

  • I use store bought rice flour from Indian grocery. Just make sure to use finely ground rice flour for the recipe.
  • Any leftover rice you have on hand will work.
  • Use either instant or rapid rise yeast.
  • Either full fat or light coconut milk can be used here.
  • Make sure to swirl the hot pan as soon as you add the batter to it. This ensures thin, lacy appam without any lumps. 
  • Appam are best eaten hot off the pan. So make sure to have your side dish ready and serve them hot as you make them.
  • Store any leftover batter for 1 day in the fridge.

Nutrition

Serving: 1Appam | Calories: 146kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 95mg | Fiber: 1g | Sugar: 0.4g | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg
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