Appams (Fermented Rice And Coconut Pancake) – a delicious recipe with idli rice, jaggery, coconut, rice, white sugar, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Soak the idli rice (white glutinous rice) for 4-6 hours.
2
In a bowl add a little lukewarm water and add the yeast and sugar,stir and keep aside for 15 minutes or till frothy.
3
Grind the rice with the coconut and jaggery in your mixer or food processor till you get a smooth batter.It should be of a pourable consistency.
4
When the yeast mixture is frothy,stir in the salt till it is dissolved and add it to the batter you have prepared.
5
Keep the batter closed in a warm corner of the kitchen to ferment overnight.
6
.In the morning, heat a skillet,add half a teaspoons of sunflower oil, and pour a ladel of batter in the centre of it and move the pan around so that the batter spreads.
7
you will notice holes appearing in the pancake almost immediately.
8
Flip it over when the sides begin to brown and cook for a minute.
9
Serve with sweetened coconut milk or just as it is.
10
Enjoy! :).
798
kcal
Calories
2
g
Fat
177
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups idli rice, 3/4 cup jaggery, 1/2 cup coconut, freshly grated, 1/2 cup boiled sona masoori rice, and more.
Yes, Appams (Fermented Rice And Coconut Pancake) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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