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Cereals and bread from Kerala, Tamil Nadu, Sri Lanka
A batter of rice, coconut milk, a little sugar and salt is left for a few hours to ferment, traditionally with palm toddy and today often with yeast. It is swirled in a small, deep pan and covered, so it cooks into a bowl-shaped pancake with crisp, lacy edges and a soft, spongy centre.
| Rice flour100 g | [manickavasagan2014] |
| Coconut milk powder50 g | [manickavasagan2014] |
| White sugar15 g | Food for the yeast; it also helps the crust brown[manickavasagan2014] |
| Salt2 g | [manickavasagan2014] |
| Water | To a smooth, pourable batter[manickavasagan2014] |
| Palm toddy or yeast (traditional starters) | [manickavasagan2014][wp-appam] |
| Starter | other: palm toddy (traditional) or baker's yeast |
Total time across the recorded steps: 3 h – 5 h
What changes: Rice flour is mixed with water into a batter base
In the laboratory study the batter began with 100 g of rice flour. Output: batter base.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A batter of rice, coconut milk, a little sugar and salt is left for a few hours to ferment, traditionally with palm toddy and today often with yeast. It is swirled in a small, deep pan and covered, so it cooks into a bowl-shaped pancake with crisp, lacy edges and a soft, spongy centre. Made in 4 steps over 3 h – 5 h. The longest step, ferment for a few hours, takes 3–5 h (Manickavasagan A 2014) and runs at 28–30 °C (Manickavasagan A 2014). Salt is 2 % (Manickavasagan A 2014). Lactobacillus, rising from 2.30 to 5.36 log cfu/g in 5 h and Yeasts and moulds, counted in the batter do most of the fermenting.
| Main step | 3–5 hReported[manickavasagan2014] | Ferment for a few hours |
|---|---|---|
| Temperature | 28–30 °CReported[manickavasagan2014] | Ferment for a few hours |
| Salt | 2 %Reported[manickavasagan2014] | Mix in coconut milk, sugar, salt and toddy or yeast |
| Acidity | pH 7 → 5.9Measured[manickavasagan2014] | Ferment for a few hours |
Appam is a sweet, coconut rice batter fermented for only a few hours with yeast or toddy, so it stays mild. Dosa, a close relative, later added black lentils to its rice batter (Wikipedia).
FDA's general advice on flour applies to the raw batter. Flour is a raw food, and processing grains into flour does not kill harmful bacteria such as Salmonella and pathogenic E. coli. FDA says never to eat or taste raw flour, dough or batter, and that cooking is the step that makes flour foods safe, so the batter is only eaten once it has set in the hot covered pan. This is a general rule for flour, not a finding about appam. The sources used here give no storage limit for the fermented batter.
Every number is labelled with how it is known. How this atlas is made
Mentioned in Tamil Sangam literature (Perumpāṇāṟṟuppaṭai). Eighteenth-century accounts describe the agape cakes of the Saint Thomas Christians, and Cochin Jews used fresh toddy.
