Appam (Rice and coconut milk pancakes). Add a little bit of luxury to your brunch with fluffy rice pancakes. Made with rice and coconut milk, and fermented overnight, these classic pancakes have a soft, melt-in-your-mouth texture and mouthwatering flavor. Serve with your favorite curry or stew for a satisfying weekend brunch.
Creating an elaborate brunch is the best way to start a relaxing weekend. Agree? To be honest, it’s something I want to incorporate into my weekend routine. So, what’s better way to enjoy good food with your loved ones than with this classic savory pancake recipe?
Appam also called vellayappam is a classic much loved breakfast dish from Kerala, and it’s an easier version of these laced pancakes. A simple batter made with rice and coconut is fermented overnight to create these beautiful pancakes with all those pretty holes. Don’t they look beautiful?
Traditionally, these pancakes are made with raw rice. However, long grain, short grain or basmati rice works beautiful in this recipe. You’ll need to soak the rice for at least 8 hours so you can grind it into a smooth paste. Another important element of this beautiful dish is coconut. Although grated coconut is used in the traditional recipe, I’ve decided to add coconut milk to make the process much easier.
To make the batter, grind rice with coconut milk and a little water. Do this in batches depending on the size of your food processor. Make sure the batter is smooth. To make soft appam, you’ll also need to grind a little cooked rice and add it to the batter.
Now, add in yeast mixture (combo of yeast, sugar and warm water) and give it a good stir. Place batter in a warm spot in your kitchen. Leave it to ferment overnight. Once fermented, season with salt, and you can start cooking pancakes.
Pour a little batter onto a heated crepe pan or frying pan. When bubbles start to appear on the pancakes, cover with a lid and wait until it’s cooked. The pretty holes in the pancake indicate that the batter is perfectly fermented.
And don’t forget to serve them with your favorite curry and ishtoo or stew.
- Vegetable Ishtoo or Stew
- Fish Moilee (Fish Stew)
- Your favorite curry
How long can you keep appam batter?
Once fermented, I usually store the batter in the refrigerator for about 2 days. Before you make pancakes, place it on the kitchen counter for about 10 minutes and let it come to room temperature.
How do you ferment the batter in winter?
To ferment batter in winter, place it in the oven with the oven light on. The heat from light will activate yeast.
More classic breakfast recipes:
- Kerala Idiyappam Recipe| Nool Puttu or Sevai with Rice Flour
- Beetroot Idiyappam | Nool Puttu or Sevai with Beetroot
- Palappam | Kerala Rice Crepes
- Savory Paniyaram | Kuzhi Paniyaram | Rice and Lentil Dumplings
- Aloo Paratha | Flatbreads Stuffed with Mashed Potatoes
- Besan Dhokla | Steamed Gram Flour Cake
- Besan Chilla | Besan Cheela | Chickpea Pancakes
- Vermicelli Upma | Semiya Upma
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Thanks for the great recipe, especially the easy instructions! Love your website!
I would love to try your recipe, but can I use thai glutenous rice with this recipe because I have lots of it in the pantry.
Rose Mary George says
You can use glutinous rice but the pancakes will get a sticky texture. Hope that helps!