Kerala Appam Dosa: Lacy Crepes with Coconut & Prawns
8 hours 20 minutes
1054 reads
About Kerala Appam Dosa: Lacy Crepes with Coconut & Prawns
Transport yourself to the vibrant coast of Kerala with these delicate, lacy Appam Dosas. Imagine the aroma of a gently fermented batter, a blend of fine basmati and parboiled rice enriched with creamy coconut milk.This recipe unlocks the secrets to authentic Appam, guiding you from soaking and grinding the rice to achieving that perfect golden sear. Discover the joy of creating these soft, airy crepes, a true testament to South Indian culinary artistry.Pair your Appam with a fragrant coconut curry and succulent pan-seared prawns for an unforgettable taste of Kerala. This is more than a recipe; it's an experience.
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Recipe Time & More
Prep8 hours
Cook20 minutes
Total8 hours 20 minutes
Ingredients
Batter Ingredients
- 2 cup Basmati Rice
- 1 cup Parboiled Rice
- 1 handful Flattened Rice flattened rice
- 1 cup Coconut Milk thick
- 1 Tbsp Sugar
- 1.5 tsp Salt or to taste
- Water as needed, for grinding
Other Ingredients
- Oil as needed
Instructions
- Rinse the basmati and parboiled rice together. Soak them in water for 4 to 5 hours. This soaking process softens the rice grains, resulting in a smoother batter.
- Drain the soaked rice and add it to a grinder. Add the poha, coconut milk, sugar, and salt. Add water as needed and grind to a smooth, flowing batter.
- Pour the batter into a large bowl or pan. Cover and let it ferment for 8-9 hours. The batter will rise and become slightly bubbly, a sign of successful fermentation.
- Heat a dosa pan or non-stick skillet over medium heat. Drizzle a little oil onto the hot pan.
- Add a spoonful of batter to the pan and quickly spread it in a circular motion to form a thin crepe. Covering the pan traps steam and helps create a light, fluffy texture.
- Cover the pan for a few seconds. The base of the appam will turn a light golden brown when it's ready.
- Repeat the process to make all the appams.
- Serve the appams hot with coconut curry and pan-seared prawns.
Recipe Notes
Good To Know
- For an extra airy center, allow the appam batter to ferment overnight in a warm spot. Adding a pinch of sugar or a splash of toddy (fermented coconut sap) can boost fermentation and create more characteristic holes in the appam.
- If you don't have a traditional appam pan (appachatti), use a small nonstick wok or a crepe pan. Gently swirling the batter right after pouring helps achieve those signature lacy edges.
- To make this recipe vegan, ensure your coconut milk is unsweetened and free from dairy additives, and serve with vegetable stew or a Kerala-style potato curry instead of prawns.
- Leftover appam batter can be stored in the refrigerator for up to two days. Bring it to room temperature and give it a quick stir before making dosas, as the batter may separate slightly.
Expert Tips
- For a richer flavor, use fresh coconut milk extracted from mature coconuts.
- Don't overcrowd the pan when cooking appams. Cook them in batches for even cooking and crispy edges.
- Serve appams immediately after cooking for the best texture and taste.
Storage Instructions
- While appams are best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat them gently in a steamer or microwave before serving.
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Recipe Nutrition
Calories: 356kcalCarbohydrates: 51gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 1gSugar: 6g
Shaheen Mustafa
Articles: 2
5 Comments
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Looks incredible! Thanks for the details.
This is so tempting! Thank you.
I’m excited to try this recipe!
Wow
Looks so flavorful! Thanks for posting.