Kerala Appam or Palappam | How to make Kerala Appam or Palappam

By Garima Narera  |  1st Sep 2015  |  
4.5 from 10 reviews Rate It!
  • Kerala Appam or Palappam, How to make Kerala Appam or Palappam
Kerala Appam or Palappamby Garima Narera
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Video for key ingredients

  • How to make Coconut Milk

About Kerala Appam or Palappam Recipe

Feather-light and super yum ‘Lacy Hoppers’ from Kerala. Recipe courtesy Shannu Cheriyan Sreejith

Kerala Appam or Palappam is a delicious dish which is liked by people of all age groups. Kerala Appam or Palappam by Garima Narera has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kerala Appam or Palappam at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kerala Appam or Palappam takes few minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kerala Appam or Palappam is a good option for you. The flavour of Kerala Appam or Palappam is tempting and you will enjoy each bite of this. Try this Kerala Appam or Palappam on weekends and impress your family and friends. You can comment and rate the Kerala Appam or Palappam recipe on the page below.

Kerala Appam or Palappam

Ingredients to make Kerala Appam or Palappam

  • 1 ½ cup rice
  •  cup grated coconut or  cup thick coconut milk
  • A handful of cooked rice
  •  tsp salt
  • 3 Tbsp sugar
  • ½ to  cup of water for grinding ( To be added gradually)
  • 1 tsp Instant yeast (or 2 tsp active dry yeast proved)

How to make Kerala Appam or Palappam

  1. Soak the raw rice in water for about 4 -5 hours.
  2. If using active dry yeast– When you are ready to grind the rice, soak the yeast in warm water and sugar. In about 10-15 minutes the mixture gets frothy. Instant Yeast can be added directly to the batter, without soaking/blooming.
  3. Grind the coconut.
  4. Drain the water and grind the rice in the mixer adding water gradually. We need a fine paste.
  5. Add the cooked rice and and Instant yeast or the frothy yeast mixture ( if using active dry yeast) and mix well.
  6. Transfer to a large steel or plastic container and keep covered for 3-4 hours till the mixture ferments well and doubles up.
  7. Add salt and sugar to the fermented batter and mix well. Add some water if the batter is too thick. We need a runny sort of batter. Runnier than a dosa batter. Appams are made in a small shallow kadai called appa chatti.
  8. Heat the appa chatti and put a drop of desi ghee or butter. Wipe clean with a tissue paper. The chatti should not be too hot else the batter won’t stick. Pour a ladle full of batter ( about ¼ cup) in the centre of the chatti.
  9. Holding the pan from the handles, take it off the heat and swirl the batter all the way around to form a circle. Try not to swirl after the first layer. There will be more batter in the centre and the edges will be thin.
  10. Increase the heat and cover and cook for a minutes.
  11. Lower the heat and cook another minute if you like white appams. Make sure the centre is cooked.
  12. With a wooden spatula lift the appams from one side. In fact I just life it with my hands. It leaves the pan easily.
  13. Serve with vegetable/egg/chicken stew and coconut milk. The leftover batter can be stored in the refrigerator for up to two days.

Reviews for Kerala Appam or Palappam (10)

Khizer Aaleen Khan4 months ago

Any alternative for yeast

Trupti Nafde Newalkar9 months ago

Nice 1, definitely i will try.plz tell me the how to make vegitable stew.

Shikha Bhatta year ago


Mitu Jayaswala year ago


priya waheeda year ago

love appams,but didnt know how to make them. thank you for sharing.Garima.:blush:

Akarshita prasad2 years ago

great breakfast option..would love to try it.

Sukshima Hejmadi2 years ago


Latha Vijayan2 years ago


Aysha Umar2 years ago


Bindiya Sharma2 years ago