Appam
A soft, lacy-edged South Indian rice pancake, perfect for breakfast or a snack. Serve with brown sugar or a dusting of spice powder for a quick, comforting treat.
- Total time
- 40 min
- Servings
- 2
- Calories
- 250
- Protein
- 5g
Ingredients
- 1 cup rice flour
- ¼ cup all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 1.5 cups water
Instructions
- 1
In a large bowl, whisk together 1 cup rice flour, 1/4 cup all-purpose flour, 1 tsp sugar, 1/2 tsp salt, and 1 tsp active dry yeast.
- 2
Gradually add 1.5 cups water, whisking until smooth and lump-free. Cover and let rest in a warm spot for 30 minutes; the batter should look slightly bubbly.
- 3
Heat a small non-stick pan or appam pan over medium heat. Pour in about 1/4 cup batter and swirl to coat the sides, leaving the center thicker.
- 4
Cover and cook for 2-3 minutes until the edges are golden and crisp, and the center is set but still soft. Do not flip.
- 5
Remove gently with a spatula and serve warm with brown sugar or a dusting of spice powder like cinnamon or cardamom.
Tools you’ll need
- Mixing bowl
- Whisk
- Non-stick pan or appam pan
- Ladle
- Spatula
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