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Adjust Servings:
1 cup water
3 gm yeast
2 tbsp Sugar
1 cup grated coconut
2½ cups rice
1 cup idli rice
A handful of flattened rice
2 tbsp oil

Nutritional information

122.5 g
22 g
12.8 g
36.5 g


  • Veg
  • 20 mins
  • Serves 8
  • Easy


How to make Appam

How to Proof Yeast

  • To a bowl, add 2 – 3 tbsp water, a pinch of sugar, and yeast
  • Stir well.

How to Make Appam Batter

  • Soak rice for 5 hours.

Tip: You can soak rice overnight for softer appams. Using two different types of rice yiels in flavorful appams. Parboiled rice and raw rice in the ration of 1:2 work well for appams.

  • Grind soaked rice with grated coconut and sugar.
  • Add the proofed yeast to the batter.

How to Make Appam

  • Heat a shallow pan (a shallow kadai) on high flame and glaze with oil.

Tip: In Kerala, cooks recommend cooking these appams in earthen pots called ‘appachatti’ for an enhanced flavor and taste. If not ‘appachatti’ it is recommended to use a pan with handle, so twirling is easier.

  • Pour a cup of batter and swirl the pan around until batter reaches the edge of the pan.

Tip: Start from the center and try spreading the batter gently with a ladle if you have not mastered the trick of twirling the pan.

  • Cover the pan with a lid for a minute or two.
  • Remove the lid, and check if the edges of appam have turned golden.

Tip: Not sure if the appam is completely cooked? Use a ladle to check if the appam slides off the pan easily. It is an indication that appam has cooked well.

  • Garnish appam withgrated coconut and serve with stew, korma, chickpea curry, or sweetened coconut milk.

Did You Know?

Traditionally in Kerala, toddy is used instead of proofed yeast to ferment appams. Toddy is an alcoholic drink made from the sap of palm trees.

Chinese Bhel
Chinese Bhel
Chana Dal
Chana Dal
Chinese Bhel
Chinese Bhel
Chana Dal
Chana Dal

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