Appam recipe

Mobasir hassan
06 March

 Appam | how to make appam

Appam is a popular Kerela breakfast made from ground fermented rice and coconut batter. These are crisp on sides with a soft centre. 

Appam are versatile and extremely easy to make at home. And the best part is, you don't even need Toddy, a local alcohol drink traditionally made from coconut flower or palm flower in Kerela. If you have been looking for such a easy appan recipe, you have come to the right place. Here I bring you the step by step guide on how to make appam easily at home.

Serving appan with vegetable stew, spoon fork and appam in background

What is Appam ?

Appam is a South Indian pancake like dish, made with fermented rice and coconut batter. Very common in South Indian State like Kerela, Tamilnadu and Karnataka. And usually served for breakfast or dinner. These tasty lacy soft hoppers are served with vegetable stew. In Kerela  appam or palappam traditionally fermented with Toddy, a alcoholic drink. If you are looking for some more Indian breakfast menu list or ideas then this Indian breakfast menu list post with  PDF file can help you.

Ingredients required for appam

Rice : parboiled rice is best for appam recipe. You can use idli rice or sona masuri rice as well.

Coconut : use fresh coconut for the best result. Grate coconut finely before adding them to grind. Alternatively you can also use coconut milk powder instead of fresh coconut.

Yeast : To ferment the batter. Activate the yeast before mixing with the batter.

Poha or cooked rice : Used to make the batter smooth. Optional

Other  : Sugar and salt.

Variations

Some popular variation for appam recipe are

Sweet appam, Rava appam, appam without yeast, appam with rice flour.

Serving suggestions

Appam are generally served with vegetable stew, potato stew, coconut chutney and sweetened milk.

Other side dishes for appam that goes well are chicken Sukha, chicken ghee roast and Chicken chattinad.

Serving & Pairing Suggestions for Appam

1. Traditional Kerala Style Pairings

Appam tastes divine with Vegetable Stew, Kerala Chicken Stew, or Egg Curry. The mild, spongy center of appam soaks up creamy coconut gravies beautifully — a breakfast classic that’s also perfect for dinner.

Chef’s Tip: For an authentic Kerala touch, drizzle a spoon of fresh coconut milk over hot appam just before serving.

2. Vegetarian Favorites

Pair appam with Kadala Curry (Black Chickpeas Curry), Vegetable Kurma, or Avial — the contrast of spicy, coconut-rich curry with the soft appam makes it wholesome and satisfying.

Chef’s Tip: If you love mildly sweet combinations, try it with banana stew or jaggery coconut milk (thengai paal) for a traditional festive twist.

Steps to make the recipe

Appam batter

First wash and rinse rice for 2 to 3 times and then soak in adequate amount of water for 2 to 3 hours. Drain the rice and add in a grinder or mixing jar along with grated coconut. 

Soaked rice and grated coconut in a mixing jar for appan batter

You can add some poha or boiled rice along with the coconut to make the batter smooth. If you use coconut milk powder then skip to add grated coconut.

Don't use too much cooked rice or poha otherwise the appam become sticky. Cooked rice not only help to make the batter smooth free flowing but also help in quick fermentation process.

Now add required amount of water and grind everything into a fine smooth flowing  batter.Transfer the batter in a mixing bowl.

Smooth appam batter in a bowl for appam recipe

Activate Yeast

Take dry yeast in a mixing bowl and mash with a spoon lightly. Add 3 to 4 tablespoon light warm water and mix. Keep it rest for 5 minutes to activate.

Activating dry yeast with warm water for appam recipe

Fermenting appam batter

After 5 minutes, transfer the rice batter into the activated yeast bowl and mix well.

Mixing rice batter with yeast for appam recipe

Add 1 tablespoon sugar and salt as per taste. Cover and keep in a warm place for 5 to 6 hours for fermentation. The fermentation process depends on temperature conditions.

Making appam

After the fermentation, the batter will rise and increase in volume. 

Fermented appam batter after 6 to 7 hours for appam recipe

Give the batter a good mix.

Heat a appam pan over medium heat flame. When the become hot place a ladle full of batter in the pan.

Spreading appam batter in appam pan for appam recipe

Turn and tilt the pan so as to spread the batter uniformly.

Spreading appam batter in appam pan

Spreading and tilt appam batter in appam pan

Cover the pan and cook the appam for 2 minutes or till the base of the appam become golden.

Cooking appam by covering the pan

Remove carefully and serve hot.

Ready to serve appam

You can read more breakfast recipes

serving Appam

Appam Recipe 

By Chef Mobasir Hassan 
Published on March  | Updated on
★★★★★ (4.9 out of 5 from 25 ratings)
⏱️ Prep: 15 | 🍳 Cook: 10 | 🍽️ Serves: 6
🖨️ Print Recipe 📌 Pin

Appam is a popular South Indian breakfast made with a fermented rice batter with coconut. Vegetable stew is a best side dish with appam or palappam.

Ingredients

  • 1 cup parboiled rice ( idli rice)
  • 1/4 cup grated coconut ( fresh) or 2 tablespoon coconut milk powder
  • 1 tablespoon sugar
  • Salt as per taste
  • 1/4 teaspoon dry yeast
  • 3 tablespoon warm water
  • 1/4 cup poha or cooked rice (optional)

Instructions

  1. Wash and rinse the rice for 2 to 3 times then soak in water for 90 minutes. After that drain the rice and add in a grinder. Add grated coconut. You can add poha or cooked rice for a smooth texture of the batter.
  2. Add required amount of water and grind them to a smooth flowing batter. Transfer the batter in a bowl.
  3. Take dry yeast in a mixing bowl and mash with a spoon. Add warm water and mix. Keep aside for 5 minutes.
  4. Now transfer the rice batter into the yeast bowl. Add 1 tablespoon sugar and mix. Cover and Keep in a warm place for 5 to 6 hours for fermentation depending on temperature conditions.
  5. The batter will rise and increase in volume. Heat a appam pan or kadai on medium heat flame. When the pan become hot spread a ladle full of the batter. Turn and tilt the pan so as to spread the batter on the pan.
  6. Cover the pan and cook the appam for 2 minutes. The base of the appam would become lightly golden brown.
  7. Repeat and make more appam with the remaining batter. Serve them hot with some vegetable stew or Chicken sukha

Chef's Notes

  • Add a spoonful of cooked rice or poha (flattened rice) while grinding — it helps the batter ferment better and stay fluffy.
  • Before making the first appam, stir the batter well and test on a small pan to check spreading and texture.
  • After every 2–3 appams, lightly wipe the pan with an oiled tissue — it helps maintain even browning and prevents sticking.

📊 Nutritional Value (Per Serving)

NutrientAmount
Calories120 kcal
Protein0 g
Fat10 g
Carbohydrates20 g

ℹ️ Additional Info

Course: Breakfast | Cuisine: South Indian| Method: Shallow Frying 

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Appam recipe video

Chutney for appam 

Chutney with appam is truly yummy combination. There are some popular chutney like coconut chutney and tomato chutney that really goes well with a appam.

Peanut chutney is my favourite. It taste superb having a smooth creamy texture which really make it worth to try with a appam.

And you need few ingredients to make peanut chutney for appam.

Take around 2 tablespoon roasted peanuts and 2 tablespoon roasted chana dal in a mixer grinder. Add 2 garlic cloves, 2 to 3 green chillies, salt as per taste and 1 tablespoon lemon juice. Blend everything into a fine paste.

Make a tadka by heating 1 tablespoon cooking oil in a pan. Add mustard seeds and curry leaves and fry for 1 minute or till you smell the flowers.

Now pour half of this tadka with the chutney and mix well and top the rest over the chutney. 

Leftover appam batter

You can easily refrigerated the remaining leftover appam batter in a fridge. It can last for 2 days. Before making appam keep it in a warm place or room temperature for about half an hour.

Coconut milk powder

Coconut milk powder is a popular and very useful alternative to fresh coconut for making many recipes. It comes as readymade and the most preferred brand is Maggi coconut milk powder. Just mix with water and add in your favourite dishes. You don't need scraping and squeezing to extract coconut milk.

Frequently Asked Questions (FAQs)

1. Why is my appam batter not fermenting properly?

That usually happens when the weather is too cold or the batter is too thick. Keep the batter in a warm place overnight or for 8–10 hours. You can also add a pinch of baking soda in the morning if fermentation is slow.

Chef’s Tip: Add a spoonful of cooked rice or poha while grinding — it helps natural fermentation and adds softness.

2. Can I make appam without yeast?

Yes, you can! Traditional Kerala-style appams are often made without yeast. The natural fermentation of rice and coconut gives enough lift and mild sourness. Just make sure the batter ferments well for 10–12 hours.

Chef’s Tip: A little coconut water can be added instead of plain water for better flavor and fermentation.

3. Why do my appams stick to the pan?

That happens if your pan isn’t seasoned or the flame is too high. Use a well-greased appam chatti or non-stick pan, and heat it gently before pouring the batter.

Chef’s Tip: Before each appam, wipe the pan with a lightly oiled tissue — this keeps the surface smooth and non-sticky.

4. My appam turns out flat instead of having a soft center. Why?

Flat appams usually mean the batter is too thin or under-fermented. The batter should be slightly thicker than dosa batter and light, not runny.

Chef’s Tip: Stir the batter before every use; the heavier rice paste tends to settle at the bottom.

5. How do I get crisp edges on my appam?

The trick is to pour the batter into a hot pan and immediately swirl it in a circular motion. The thin outer layer cooks faster, forming lace-like crispy edges.

Chef’s Tip: Cover and cook on medium flame without flipping for perfect texture — soft in the center, crispy at the rim.

6. Can I use leftover dosa or idli batter to make appam?

Yes, you can, but it won’t be as soft or flavorful as traditional appam batter. Mix in some fresh grated coconut, coconut milk, and a pinch of sugar — this will bring the appam character back.

Chef’s Tip: Rest the modified batter for at least 1 hour before cooking to let it settle.

7. How can I make appam without coconut?

You can replace grated coconut with thick coconut milk or even a bit of cooked rice. This keeps the appam soft and slightly sweet without overpowering coconut flavor.

Chef’s Tip: Add 1–2 tsp of sugar and 1 tsp of oil while grinding to mimic the richness coconut provides.

8. Why does my appam batter become too sour?

Over-fermentation causes sourness, especially in hot climates. Shorten the fermenting time or refrigerate the batter once it rises and turns slightly bubbly.

Chef’s Tip: If it’s already sour, add a little coconut milk before making the appams — it balances the flavor beautifully.

9. Can I store appam batter for later use?

Yes, store the fermented batter in an airtight container in the refrigerator for up to 2–3 days. Before using again, bring it to room temperature and stir well.

Chef’s Tip: Add a few tablespoons of coconut milk or water to loosen the batter if it thickens after chilling.

10. What can I serve with appam for a complete meal?

Appam goes beautifully with Kerala vegetable stew, chicken curry, egg curry, kadala curry, or even sweetened coconut milk for breakfast.

Chef’s Tip: Try pairing it with lightly spiced curries or stews — the soft appam soaks up the flavors wonderfully without overpowering them.


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Mobasir Hassan

NICE TO MEET YOU!

I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!

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