“`html

Easy Appam Recipe for Soft Fluffy Pancakes

Oh man, appam. These soft, fluffy pancakes are like little clouds of happiness. I first had them at a friend’s house and immediately begged for the recipe. Turns out, they’re way easier to make than I thought! No fancy skills needed—just a blender, a pan, and a little patience. Perfect for breakfast, brunch, or honestly, any time you want something warm and comforting.

They’re a little bit like crepes but with this awesome spongy texture that soaks up all the good stuff—syrup, honey, or even some spicy curry if you’re feeling adventurous. And the best part? You probably have most of the ingredients in your kitchen already. Let’s get cooking!

Recipe Card

Recipe Title: Easy Appam Recipe for Soft Fluffy Pancakes

Servings: 4

Prep Time: 10 minutes (plus 4-6 hours fermenting)

Cooking Time: 20 minutes

Calories: 180 kcal per serving

Ingredients:

• 1 cup raw rice (or idli rice if you have it)
• 1/4 cup cooked rice (leftover works great!)
• 1/2 cup coconut, grated
• 1/2 tsp active dry yeast
• 1 tsp sugar
• 1/4 cup warm water
• 1/2 tsp salt
• Oil or ghee for cooking

Directions:

1. Soak the raw rice in water for at least 4 hours (overnight is even better).
2. Dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until frothy.
3. Drain the soaked rice and blend it with cooked rice, coconut, and a little water until smooth.
4. Mix in the yeast mixture and salt. Cover and let it ferment for 4-6 hours (it should puff up a bit).
5. Heat a non-stick pan (or an appam pan if you have one) on medium-low. Lightly grease it.
6. Pour a ladle of batter into the pan and swirl it around to spread. Cover and cook for 2-3 minutes until the edges crisp up and the center is soft.
7. Slide it out and repeat with the rest of the batter. Serve warm with your favorite toppings!

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
180	35g	2g	3g

Ingredient Swaps

Ingredient	Substitution
Raw rice	Basmati rice (soak longer)
Coconut	Coconut milk (reduce water)
Yeast	Baking soda (1/4 tsp, no fermenting)

Tips

• Don’t skip the fermented step—it gives appam that awesome fluffy texture.
• Keep the heat low and slow. High heat = burnt edges and raw centers.
• If the batter is too thick, add a splash of water. Too thin? A little rice flour fixes it.

FAQ

Q: Can I make this ahead of time?
A: Yep! The batter keeps in the fridge for 2 days. Just give it a stir before cooking.

Q: Can I freeze leftovers?
A: Honestly, they’re best fresh. But if you must, freeze cooked appam in layers with parchment paper. Reheat in a pan.

Q: Why is my appam not fluffy?
A: Probably under-fermented. Let the batter sit longer next time (or blame the weather—yeast can be moody).

That’s it! Super simple, right? These appam are my go-to when I want something special without the hassle. They’re great with sweet stuff like honey or jam, but if you’re feeling wild, try them with a spicy curry. Trust me, it’s a game-changer.

Let me know how yours turn out! And hey, if you mess up the first batch, no big deal. Mine looked like abstract art the first time. Still tasted amazing.

“`