Mini appams, rice pancakes made in a paniyaram pan…
Appam is a popular breakfast dish in Kerala, South India. It’s like a laced pancake or crepe, the batter is made with rice & coconut.
Appam is also one of my favorite Kerala dishes, so light & tastes really good with any kind of curry. In Kerala, appam is enjoyed for breakfast & also for dinner.
Appam batter has to be fermented, the original recipe calls for soaked rice, I tweaked the recipe & made the batter with rice flour.
For making mini appams, we have to use a paniyaram pan, that has holes in it. This pan is used for making a variety of snacks in South India. Making mini appams in this pan is quite creative & it was fun making them.
Kids will absolutely enjoy these mini appams, while serving for kids you can pour some coconut milk & sugar over the mini appams.
These mini appams can be enjoyed with any kind of curries like chicken or vegetable stew, mutton curries, beef roast, etc.
- Roasted rice flour- 1½ cups
- Grated coconut- ½ cup
- Cooked rice- ½ cup, Kerala matta rice or Sona Masoori/Ponni rice
- Coconut milk, thick- 1 cup
- Water- 1½ cups
- Instant dry yeast- 1 tsp (optional)
- Salt- ½ tsp
- I made the appam batter with roasted rice flour. Roasted rice flour is available in Indian stores, I used Eastern brand.
- I've added cooked rosematta rice, you can also add cooked Sona Masoori or ponni rice.
- To a blender jar, add the rice flour, grated coconut, cooked rice, coconut milk & water.
- Grind to a smooth batter.
- Add 1 tsp instant dry yeast & grind the batter for a minute.
- Adding yeast is optional.
- I fermented the batter in my Instant Pot. If you live in a warm place, place the batter on the countertop overnight.
- If using an Instant Pot: pour the batter into the stainless steel pot, place the pot into the main pot, close the pot with the lid.
- Select yogurt setting, set the time to 6 hours, temperature medium.
- I kept the batter in the Instant Pot overnight.
- After 6 hours or the next morning, open the lid.
- Combine the batter well, if it's too thick add ¼ cup water to thin it down.
- Add ½ tsp salt, combine well.
- Place a paniyaram pan over medium heat, let the pan turn hot.
- Ensure the pan is not very hot, the batter will break apart.
- Grease with oil.
- Pour the batter into each hole, don't fill up the hole, fill only ¾ of the hole.
- After adding the batter to all the holes.
- Gently, swirl the pan so the batter will coat the sides of the holes.
- Cover the pan with a lid & let cook for 2 to 3 minutes or till the sides turn crispy & the center has cooked well.
- Open the lid, using a spoon gently take the mini appams off the pan.
- Transfer to a bowl.
- Kids will enjoy these appams, pour some coconut milk & sugar for the kids.
- These appams can be enjoyed with any kind of curries.
- For making regular appams, pour a spoonful of batter onto a hot appam pan, swirl the pan let the batter coat the sides of the pan.
- Close with the lid & cook for a few minutes till the center has cooked well.