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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. 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 do most of the fermenting.
| Main step | 3–5 hReported[manickavasagan2014] | Ferment for a few hours |
|---|---|---|
| Temperature | 28–30 °CMeasured[manickavasagan2014] | Ferment for a few hours |
| Salt | 2 %Measured[manickavasagan2014] | Mix in coconut milk, sugar, salt and toddy or yeast |
| Acidity | pH 7 → 5.9Measured[manickavasagan2014] | Ferment for a few hours |
| 100 g | Rice flour[manickavasagan2014] |
| 50 g | Coconut milk powder · Fresh coconut milk is the usual home ingredient[manickavasagan2014] |
| 15 g | White sugar · Food for the yeast; it also helps the crust brown[manickavasagan2014] |
| 2 g | Salt[manickavasagan2014] |
| Water · To a smooth, pourable batter[manickavasagan2014] | |
| Palm toddy or yeast (traditional starters; yoghurt is also used)[manickavasagan2014][wp-appam] | |
| Starter | other: palm toddy (traditional) or baker's yeast |
Total time across the recorded steps: 3 h – 5 h
What changes: Soaked rice is ground and part of it is cooked into a thick paste
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
Appam is a sweet, coconut rice batter fermented for only a few hours with yeast or toddy, so it stays mild. Dosa and idli batters use black gram and ferment overnight with lactic bacteria.
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.
