neerappam

Neerappam is a soft, fluffy pancake from Kerala, a state in South India. The name translates roughly to “water appam,” reflecting the thin batter used to make the delicate, lace-like pancakes. Neerappam is typically mildly sweet and can be prepared with rice flour or ground rice, combined with coconut milk and a touch of jaggery or sugar.

The batter is usually made by soaking and grinding rice (or using rice flour) and then mixing it with coconut milk, water, sugar or jaggery, and a pinch of salt. Some recipes add cardamom for fragrance. The mixture is allowed to rest briefly, and a small amount of leavening such as yeast or baking soda may be used to lighten the texture. The batter should be quite thin, almost watery, to produce the characteristic lacy edges.

To cook, a small amount of oil is heated in a wide, shallow pan or appachatty. A ladleful of batter is poured into the pan and swirled to form a circular disc. The batter spreads quickly, forming holes and a delicate edge as it sets. Neerappams are typically cooked on medium heat until the bottom is light golden and the surface is set; they are often left to cook without flipping, though some cooks finish on the other side as well.

Variations include sweeter versions with jaggery syrup or coconut toppings, and some regional preparations incorporate ripe banana or grated coconut. Savory adaptations exist but are less common. Neerappam is usually served warm as a snack or dessert and is popular during festivals and family gatherings in Kerala.