Fermented Rice and Coconut Batter

Introduction

Fermented rice and coconut batter gives you appams with a thick centre and thin, lacy edges. The batter is ground thinner than pancake batter, left to rise overnight, and then cooked for 2-3 minutes in a small pan. It works for breakfast, dinner, or a make-ahead batter you can keep in the fridge for a few days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 12

Ingredients

• 1½ cups uncooked white rice
• 1½ cups fresh grated coconut
• 1 tablespoon sugar
• 1 teaspoon salt, or to taste
• 2 tablespoons white rice, cooked
• water for soaking rice, and 2 to 2½ cups for grinding
• ½ teaspoon yeast or kefir, to start the ferment (optional)

Instructions

1. Soak the raw rice in water.
2. Grind the soaked rice until about ¼ ground.
3. Add the grated coconut along with a little water and continue grinding.
4. Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
5. Transfer it to a wide open container and leave it to rise overnight.
6. The next morning, add salt and refrigerate the batter until use.
7. To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil (coconut or any other refined oil) or ghee.
8. Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
9. Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.

Variations

• Use kefir instead of yeast in the starter ingredient if you want a slightly tangier batter and a milder fermentation.
• Replace fresh grated coconut with thawed frozen grated coconut if that is what you have; the flavor stays close, though the batter can be slightly less rich.
• Cook the appams in coconut oil instead of ghee for a cleaner coconut flavor and slightly crisper edges.
• Reduce the sugar to 2 teaspoons if you want a less sweet batter; the appams will usually brown a little less at the edges.
• Use a small bowl-shaped pan instead of a flat tava if you want a more pronounced thick centre and more even lacy edges.

Tips for Success

• Grind until the mixture is fully smooth; any remaining grit in the rice will make the centre heavy instead of soft.
• Keep the batter thinner than pancake batter as written, or it will not spread into thin edges when you swirl it.
• Use a wide open container for the overnight rise so the batter has room to expand without spilling over.
• Add the salt only the next morning, not before fermenting, so the batter rises more reliably.
• Swirl the batter once and stop; repeated swirling pulls too much batter off the centre and makes the appam uneven.

Storage and Reheating

Store cooked appams in an airtight container in the fridge for up to 2 days, with parchment between them if stacking. Freeze cooked appams for up to 1 month in a freezer-safe container or bag.

Reheat appams in a covered skillet over low heat for 1 to 2 minutes, or microwave them under a damp paper towel for 20 to 30 seconds. If reheating from frozen, thaw first for the most even texture, or steam briefly until soft.

FAQ

Why didn’t my batter rise overnight?

A cool room is the usual reason. Leave it longer in a warmer spot, and use the yeast option next time if your kitchen runs cold.

Can you make this without kefir?

Yes. Use the yeast option, which keeps the batter dairy-free and still gives you a good ferment.

Can you use rice flour instead of soaked rice?

Not for the same result. Soaked and ground rice gives the batter the texture it needs for a soft centre and thin, lacy edges.

Why are my appams thick all the way across?

The batter is usually too thick, or it was not swirled right after pouring. Add a little water until it is thinner than pancake batter, then pour and swirl once immediately.