India · South Asia
Appam
Also known as അപ്പം
A fermented rice-and-coconut batter swirled in a small wok-shaped pan so the edges crisp into lace while the thicker centre stays soft and spongy.
Method
Fermented Bowl Griddle
Hydration
110%
water to flour
Glycemic index
74
High GI
Energy
150 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 3
- crispiness
- 4
- chewiness
- 2
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 150 kcal |
|---|---|
| Protein | 2.8 g |
| Carbohydrates | 28 g |
| of which sugars | 3 g |
| Fat | 3 g |
| Fiber | 1.2 g |
| Sodium | 180 mg |
Typical values; recipes vary.
Texture
- Lacy crisp edges
- Soft spongy centre
Typical ingredients
- Rice Flour
- Coconut
- Water
- Yeast
- Sugar
Similar breads
Closest sensory profiles in the Atlas.