Kerala Sourdough Rice Pancakes with Coconut Delight
Delve into the rich culinary traditions of Kerala, South India, with these delightful Sourdough Rice Pancakes, known as Appam. This vegetarian breakfast staple is celebrated for its unique texture – a fluffy center surrounded by crisp, lace-like edges. Traditionally enjoyed with sweetened coconut milk, these pancakes are not only delicious but also a wholesome way to start your day. The process of fermenting the batter gives it a characteristic tangy flavor, while the coconut adds a tropical essence that transports you straight to the heart of Kerala. Perfect for leisurely weekend breakfasts or festive brunches, this recipe embodies the spirit of South Indian cuisine.
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Servings
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Calories
7
Ingredients
Ingredients
Raw Rice
2 cups (non-glutinous, medium-grain, soaked)
Coconut
1 whole (grated, with water reserved)
Cooked Rice
1 cup (used in the batter)
Yeast
1/2 teaspoon (dissolved in a little coconut water or hot water)
Salt
1/4 teaspoon (more to taste)
Sugar
1 teaspoon (or to taste)
Baking Soda
1/4 teaspoon (optional, if needed)
Instructions
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Preparation needs to start at least 12 hours before serving.
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1. **Soak the Rice**: Rinse the raw rice under cold water until the water runs clear. Soak the rice in a bowl with at least double its volume in water for 4-5 hours.
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2. **Prepare the Coconut**: While the rice is soaking, break open the coconut, reserving the water. Grate the coconut flesh and set aside approximately 4 cups for the appam. The remainder will be used for making sweetened coconut milk.
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3. **Grind the Batter**: After the rice has soaked, drain it. In a blender or food processor, combine the soaked rice, 4 cups of grated coconut, and the cooked rice. Gradually add 1 cup of reserved coconut water as needed to achieve a smooth, thick paste.
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4. **Mix and Ferment**: Transfer the ground batter into a large mixing bowl (about 2-gallon capacity). Sprinkle in the dissolved yeast, salt, and sugar. Mix gently to incorporate. Cover the bowl with a clean cloth and allow it to ferment at room temperature for at least 6 hours, ideally in a warm environment (around 90°F). Adjust depending on the room temperature: reduce fermentation time in warm conditions and extend it in cooler ones.
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5. **Adjust the Batter**: After fermentation, check the batter. If it has not risen much, add baking soda to encourage puffing during cooking.
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6. **Cook the Appams**: Heat a non-stick wok or appam pan over medium heat. Pour about half a cup of batter into the pan and swirl it quickly to ensure the sides are coated with a thin layer while keeping a thicker pool in the center.
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7. **Cover and Cook**: Cover the pan with a lid and cook for approximately 3 minutes, or until the edges are golden brown and start lifting from the pan, with a soft and spongy center. Observe for the characteristic lacey holes forming during cooking.
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8. **Serve**: Repeat this process for each appam, ideally using two pans simultaneously to save time. Serve warm with sweetened coconut milk for a classic South Indian breakfast experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Kerala Sourdough Rice Pancakes?
They are a traditional South Indian breakfast staple, also known as Appam, characterized by a fluffy center and crisp, lace-like edges.
What is the common name for this dish in India?
This dish is traditionally known as Appam in Kerala, South India.
Is this recipe suitable for vegetarians?
Yes, this recipe is 100% vegetarian.
What kind of rice should I use?
You should use 2 cups of raw, non-glutinous, medium-grain rice.
How long does the rice need to soak?
The raw rice should be soaked in water for at least 4-5 hours after rinsing.
Why is cooked rice included in the ingredients?
One cup of cooked rice is added to the batter to help achieve a soft and spongy texture in the center of the pancake.
How much coconut is needed for the recipe?
You need one whole coconut; 4 cups of the grated flesh go into the batter, and the rest is used for the sweetened milk.
What should I do with the coconut water?
The coconut water should be reserved and used (about 1 cup) to grind the batter into a smooth paste.
How long is the fermentation process?
The batter needs to ferment at room temperature for at least 6 hours.
What is the ideal temperature for fermenting the batter?
A warm environment around 90°F is ideal for the fermentation process.
How do I get the characteristic lacey edges?
By pouring the batter into the pan and quickly swirling it so a thin layer coats the sides while a thicker pool remains in the center.
What type of pan is best for cooking Appams?
A non-stick wok or a specialized appam pan is recommended to get the correct bowl shape.
Does this recipe use yeast?
Yes, 1/2 teaspoon of yeast dissolved in coconut water or hot water is used to help the batter rise.
When should I add baking soda?
Baking soda is optional and should be added after fermentation if the batter has not risen sufficiently.
What flavor profile can I expect?
The pancakes have a characteristic tangy flavor from fermentation combined with a tropical essence from the coconut.
How much batter do I use for one pancake?
Pour about half a cup of batter into the pan for each appam.
How long does each pancake take to cook?
Each appam takes approximately 3 minutes to cook when covered with a lid.
What is the traditional accompaniment for this dish?
These pancakes are traditionally served with sweetened coconut milk.
How do I know when the appam is finished cooking?
The edges will turn golden brown and start lifting from the pan, while the center should be soft and spongy.
Is this recipe gluten-free?
Yes, since the primary ingredients are rice and coconut, it is naturally gluten-free.
How many ingredients are in this recipe?
There are 7 main ingredients: raw rice, coconut, cooked rice, yeast, salt, sugar, and optional baking soda.
Can I use a food processor to make the batter?
Yes, you can use either a blender or a food processor to grind the soaked rice, coconut, and cooked rice.
How much total time is needed for preparation?
Preparation should start at least 12 hours before serving to allow for soaking and fermentation.
What size mixing bowl is recommended for fermentation?
A large mixing bowl with about a 2-gallon capacity is recommended to allow the batter room to rise.
Should the pan be greased?
The recipe recommends using a non-stick pan, which generally does not require heavy greasing.
What is the purpose of adding sugar?
Sugar is added both for taste and to help activate the yeast during the fermentation process.
Can I adjust the fermentation time?
Yes, you should reduce fermentation time in warm conditions and extend it in cooler environments.
Should the pancakes be served hot?
Yes, for the best experience, they should be served warm.
Can I cook multiple appams at once?
The recipe suggests using two pans simultaneously to save time during the cooking process.
Is the coconut milk served on the side?
Yes, the sweetened coconut milk is typically served alongside the appams for dipping or pouring.