The origin of this recipe is from Kerala and is traditionally eaten with Meat Curry similar to the Goan Xacuti Curry. Making this recipe made me realize that it can be used to make the famous Goan Steamed Rice Cakes called Sanna (Sannam) with the addition of grated coconut to the batter specially when coconut toddy is not readily available. This will be my next project to make. It is gluten-free and kid friendly.
As my mother in law is visiting us from Goa and she being from Kerala I have found some similarities between the Goan and Keralite cuisine. If you are a Keralite then probably you may judge me by the picture of my Appam or Rice Pancakes that it does not look like the real thing as Appam is made in a shallow wok and has a much lacy texture than mine. That is why I choose to name this recipe Rice Pancakes.
My husband and I are constantly looking to replace our overload on gluten foods with alternatives and this is our new find for breakfast this week. I have been enjoying it with my leftover Fish Curry. The pancakes are so airy and moist they absorb curries really well. In India overall breakfasts are savory than here in the US. And so I want to go back to my roots and have my kids start their day with a savory breakfast rather than cereals, pancakes and sweet breads.
You will need a 1.5 days before you can make these pancake. Overnite to soak the rice and the following day to let the batter ferment and rise with yeast.
Serving Size: 12-15 Pancakes 6″
Ingredients:
2 Cup of overnight soaked raw rice
1 can of coconut milk
3/4 cups of cooked white rice
1/2 cup of water
1 tsp of sugar
1 tsp of dry yeast
salt to taste
In a grinder or mixer, grind to a paste soaked raw rice, cooked rice, coconut milk and water.
Add sugar, yeast to 3 tbsp of warm water and let stand for 5 minutes.
Now mix both the above mixtures and let stand overnight till the batter rises and ferments.
The mixture should be very similar to a pancake mixture. Not too thick.
In a nonstick pan spoon some batter cover and cook for 3-4 minutes till done.
Enjoy it with Curries or with Sweeten Milk. You can refrigerate the leftover batter for a day or two.
If you are adventurous you can make alternative combinations.
1. Add chopped onion, tomatoes, green chilli and cilantro to the batter.
2. Once the pancakes are done shave some jaggery to make a sweet pancakes.
I’m trying this this week!! 😉
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That is cool. Let me know how it turns out 🙂
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YUM! Always looking for gluten free recipes that are also Vegan and this one fits the bill. 🙂 We love Indian and Asian food of any kind and live on Rice products and Coconut milk. Thanks for liking my Curry Comfort recipe. Cheers, Suz
https://gardentokitchenwithsuz.wordpress.com/
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Thank You Suz, That is so good to know 🙂
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I featured this recipe (with link) on my FB group tonight. I seriously can’t wait to try it with my mom’s Vietnamese curry.
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Thank You so much Cecile. That was very kind of you. Appreciate it very much 🙂
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Another dish I’ve never run across before. I think my kids will love this one.
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I hope so too, my kids enjoyed it 🙂
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I need to make that!😋
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🙂 Yes Gina…..you should 🙂
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Hi Nandini, Thanks for visiting me- I’m happy I found your blog. I love Indian food and those pancakes look incredible! Looking forward to checking out all of your veg recipes 🙂 Chrissy x
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Hi Chrissy thank you for the sweet note. And thank you for stopping by as well 🙂
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omgoodness…these are Vegan! I can’t wait to try this recipe this weekend 😀
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Yes they are vegan. I am happy that you are going to give it a try 🙂
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Are these like crepes? The battter is not the same but these look delicious! 🙂
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Jackie they are more like pancakes chewy and fluffy because of the yeast.
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just saying hello, been without computer mostly for a while.just got a new one,and this phone I am using right now.so now I have a lot to get on my blog! hard time right now with my dog.but I will soon put up some recipes hope all is well.Duane drain60
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Thanks Duane for stopping by and for the update. Have a great week 🙂
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We spent a few weeks on Diu Island and had these amazing rice pancakes there called Uttappam.I think they were made from both fermented rice and urid dal and had toppings baked on top. But these sound and look just like them and I can’t wait to try them! Thanks Nandini!
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Thank You so much. Please let me know how it turns out for you :-). There are many variations to this recipe. Diu and Goa do have a lot in common because of the Portuguese. Never been there hopefully one day :-).
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Looks and sounds great! Will give it a try 🙂 Thanks for sharing!
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Thank You Nora 🙂
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These look PERFECT!
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Thank You so much 🙂
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Theses pancakes looks deliciously, mouthwateringly light and airy, Nandini.
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Thank You so much Jill. And yes they are very light and airy. You should give it a try someday 🙂
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It sounds delicious! ⭐ Best wishes to you. Aquileana 😀
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Your appam look beautiful 🙂 in my place ( your MIL’s) we have another added step, where in we heat a mixture of semolina just until creamy and add it to the batter (after cooling) before fermentation . It is done to get the crispy edges !
I have an idea , you could use a small frying pan with high brim to get the lacy ends.i use a large pan when im lazy 😉
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Thank You Saranya for sharing your tips. I am just learning about your culture and foods and don’t know all the stuff too well :-).
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I love the idea of savory pancakes – fish curry, yum!
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Thanks Joyce 🙂
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They look so light and fluffy. Beautiful, and yummy I’m sure!
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Thank You Shari 🙂
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These look quite good.. The original version are like crepes.. Really thin and served with lentils and a tamarind sauce.. Yours look easy.. Trying to go gluten free.. Using teff and other flours..
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Thank You! That is good to know.
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These sound and look amazing. Though I doubt I’d be able to do the recipe justice I’m all for doing savoury breakfasts and have been trying to do that myself as it seems to make one feel full for longer and less sugar is consumed.
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That is so true 🙂
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Could you explain what coconut toddy is? These look good, and I love the flavour combination of coconut and rice! 🙂
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Thank You!. I am not an expert but my understanding is that it’s the sap juice that is collected from the coconut trees that is sweet when fresh and starts to ferment as time passes. If you keep it longer for couple weeks then it turns to coconut vinegar.
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Love the look of these pancakes. Would be thrilled if you were to link them up with February’s Family Foodies challenge over on my blog. The theme this month just happens to be Pancakes!
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Thanks Vanesther. Sounds good, let me know what to do.
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I love the Kerala style Appam and Stew. I also try to make dosas for my son’s breakfast so he will grow up with the savory cooked breakfast that I grew up with 🙂
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That is so awesome to know Latha. And you are right the amount of sugar consumptions these days is way more then when I grew up.
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Oh this is such a Sunday staple! Love it!
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That is awesome 🙂
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Oh, they look so fluffy, like clouds! 🙂
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Thanks!
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Nandini,
These look amazing! I eventually made the dried prawns 🙂 I usually make some rice pancakes with raw rice but not with yeast and cooked rice. Very excited to try your recipe.
Thanks
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Shamim, I am so happy you tried out the recipe. Hope it turned out well. You should try these than, they are really good and easy to make 🙂
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Just made these. They were delicious and so easy to make. I sprinkled mine with coconut sugar and lotsa ghee! And had it with tea. Yum!
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That is so awesome. Something for me to try next time 🙂
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Just beautiful – words and recipe.
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Thank you! That is sweet of you to say 🙂
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I really want to try these! It sounds absolutely delicious!
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You should give it a try Annabel. It is a very easy recipe.
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Those look divine!
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Thank You 🙂
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I’ve never had rice pancakes. They look beautifully light. And the coconut — it sounds delicious. Hugs!
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Hugs to you too Teagan. You should try these 🙂
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These look like such a great alternative to regular pancakes – and they are gluten-free. Thanks for the recipe.
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That is what I love about them is they are gluten-free.
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Wow, nice job! 😉
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Thank You so much 🙂
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Looks amazing. I will try soon
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Thank You!
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I am dying for pancakes… 🙂
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Then you got to try these savory ones 🙂
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I´ll do my very best… 🙂 !
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One of my absolute faves – and a traditional Christmas breakfast in our household.
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That is so awesome 🙂
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I’m going to try this recipe because I make appam all the time (without knowing I was making “appam” with rice flour but they never turn out as fluffy and ethereal looking as yours. It may be the yeast and the use of rice instead of rice flour . . . we’ll see! Thank you for posting!!!
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That is awesome Sue. I think so too that the yeast makes them fluffy. My mother in law says that using rice flour should work as well but you can try soaking the rice and then making the batter.
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It’s true that we Americans eat way too many sweet dishes in the morning. When I was a kid, sugary cereals were the norm for morning eats, and that carried over into my adulthood diet until a few years ago. These pancakes look great, and I bet they would be great with spicy ground chicken, lemongrass and lettuce! Thanks for sharing!
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Thank You Rachel. That is one thing I consciously want to change as much as possible. And yes, they are great with any foods. Traditionally they are eaten for breakfast and for dinner.
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Those look wonderful!
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Thank You so much Andrea 🙂
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Wow Nandini, these look amazing! Are they the same ingredients as sannas? I’ll never forget my first trip to Goa, when I tasted sannas that my grandmother made, I thought I died and went to heaven :). Love them with the jaggrey and coconut too.
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Thank You so much Loretta. It is very close to sanna batter if you don’t have access to toddy with added grated coconut and batter is a little thicker. I think too that they are so heavenly and light. Love them with jaggery and coconut as well 🙂
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Reblogged this on The Militant Negro™.
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Thank You so much Jueseppi. I truly appreciate you re-blogging my post 🙂
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I love Appams, they pretty much go with any spicy curry..I had Appams called as bulls-eye Appams in Tamil Nadu last year..Just has eggs broken onto the Appams while cooking the Appams, so the yolk looks like Bulls-eye.. Those make for a great breakfast with both carbs and proteins..
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That is awesome Nitali, they are popular in my house as well :-). And yes, I did read about the bulls-eye appam and looks like there are quite a few variations to them in the south.
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Reblogged this on Erin Unger, Author and commented:
I love the sound of this great recipe over on Goan Imports’ blog.
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Thank You so much Erin. Truly appreciate you re-blogging my post 🙂
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Looks wonderful! 🙂
Do you have a recommended type of coconut milk?
Also, can the batter be kept in the fridge for a few days or it has to be cooked once the batter is ready?
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Thank You Ronit. I prefer the CHAOKOH Thai brand the best. And yes you can keep it for a couple days in the fridge but no more then 2 to 3 days I would say, as the batter could loose the air and be a little too sour. I guess you could check and see.
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Thank you for the information. I hope to try and make these soon. 🙂
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Looking good! How do you make Mole out of Mackerels
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Thanks Much Roy. I have’nt made Mole so far but maybe I will give it a try soon.
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those are lovely!
I need to try making them soon!
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Thanks! Yes they are. Let me know how it works out when you make them.
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So fluffy and thick! I love the idea of savory filling. They made me think of Chinese pancakes that my friends make with scallions. Yum! Enjoy your company this weekend.
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Thank You so much Johanne and you too have a great weekend 🙂
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Yummy, they look really delicious 🙂
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Thanks Much 🙂
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Oh yum! Looks so light!
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Thank You Cindy. Yes they are very light.
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Wow, fluffy and awesome appams…they are one of my favorite 🙂 I am sure they would taste like heaven when had with fish curry 🙂
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Thank You Malar. Yes specially with next day leftover curry 🙂
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I love to have appams with sweetened coconut milk. Your appams look so soft and fluffy. 🙂 I love reading your posts, Nandita. 🙂
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Thanks Aruna that is so sweet of you to say :-). Sounds equally awesome with sweetened coconut milk. I will try it next time.
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