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Photo of Appam by Subashini Murali at BetterButter


Subashini Murali
270 minutes
Prep Time
30 minutes
Cook Time
4 People
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This is Indian version of pancake made with fermented rice batter . Tastes great with sweetened coconut milk or any type of stew . I learnt this from my Amma

Recipe Tags

  • Medium
  • Everyday
  • Tamil Nadu
  • Pan fry
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 2 cups raw rice
  2. 1 tsp fenugreek seeds
  3. 1 tbsp white lentils / urad dal
  4. 1/4 cup cooked rice
  5. 3/4 cup grated fresh coconut
  6. 1 tbsp sugar
  7. salt to taste
  8. 1 tsp baking soda
  9. oil


  1. Wash and soak the rice , fenugreek seeds and white lentils for a minimum 4 hours.
  2. Grind the soaked ingredients with cooked rice and grated coconut.
  3. In a pan take a ladle of grinded batter add 3/4 cup of water and keep it in low flame and stir continuously till the batter thickens ( porridge consistency).
  4. Once cooled Mix the porridge to the remaing batter with sugar and salt, let it fermemt over night or 8 hours.
  5. The batter should be neither runny or thick.
  6. Add baking soda at the time of making appam.
  7. Once the pan is hot simmer the flame and pour 2 laddle of batter and give a good swirl (1-2 swirls).
  8. Cover the pan with lid and cook it in medium flame for 2-3 minutes.
  9. The edges will be crispy and the centre will be soft and spongy.
  10. Do the same with the remaining batter.
  11. Serve with sweetened coconut milk or any kind of veg or non-veg stew.

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madhuri rao
madhuri rao   Oct-29-2016

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