Fermented Rice Coconut Batter

Introduction

You soak and grind white rice with fresh grated coconut, then let the batter rise overnight before frying it into appams. The batter should be thinner than pancake batter so it spreads into a thick centre with thin, lacy edges, which makes this useful for breakfast, dinner, or making ahead for the next day.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 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 the optional yeast if you want a slightly tangier batter and a more pronounced fermented flavor.
• Skip the optional yeast or kefir and ferment the batter naturally overnight; the flavor stays cleaner and more rice-forward, though the rise can be less vigorous in a cool kitchen.
• Replace fresh grated coconut with thawed unsweetened frozen grated coconut if needed; the appams stay tender, though the coconut flavor is a little less fresh.
• Cook the appams in ghee instead of oil for richer flavor and slightly deeper browning around the edges.
• Grind the batter a little thinner if you want more delicate, lacy edges, or leave it slightly thicker if you prefer a fuller, softer centre.

Tips for Success

• Soak the raw rice long enough that it grinds smoothly; under-soaked rice can leave the batter gritty.
• Stop grinding only when the mixture is smooth and thinner than pancake batter, or the appams will not spread properly in the pan.
• Use a wide open container for the overnight rise so the batter has room to expand without spilling.
• Swirl the pan only once after adding the batter; repeated swirling can make the centre too thin.
• Keep the lid hot when covering the pan so the top sets quickly while the edges turn lightly brown.

Storage and Reheating

Store the batter in an airtight container in the refrigerator for up to 3 days. Stir before using, since the rice and coconut can settle.

Cooked appams keep in an airtight container in the refrigerator for up to 2 days. Freeze cooked appams between sheets of parchment in a freezer-safe container for up to 1 month, but expect the lacy edges to soften.

Reheat cooked appams in a covered skillet over low heat for 1–2 minutes, or microwave briefly until warm. If reheating batter straight from the fridge, stir it well and add a small splash of water only if it has thickened too much.

FAQ

Can you make this without yeast or kefir?

Yes. The batter will still ferment overnight, but it may take longer and rise less if your kitchen is cool.

Why are my appams not getting thin, lacy edges?

The batter is usually too thick, or the pan is not hot enough when you pour and swirl. It also helps to swirl only once.

Can you use frozen coconut instead of fresh grated coconut?

Yes, as long as it is unsweetened. Thaw it first and drain off any excess water so the batter does not get too loose.

How do you know the batter has fermented enough?

It should look slightly risen and aerated, with a mild sour smell. If it still looks dense and flat after the night rest, give it more time in a warmer spot.