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Photo of APPAM by Shobha Keshwani at BetterButter


Shobha Keshwani
600 minutes
Prep Time
10 minutes
Cook Time
4 People
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This is a very popular breakfast dish from Kerala. Traditionally appam batter is fermented with toddy, a local alcohol derived from palm tree. But this is not possible everywhere so a little yeast is used instead. This is usually served with chicken stew or vegetable stew.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Kerala
  • Blending
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. rice ..... 1 cup
  2. coconut .... 3-4 tbsps (grated)
  3. coconut milk ... 1/2 cup or more
  4. salt .... as needed
  5. sugar .... 1 tsp
  6. yeast .... 1/2 tsp


  1. Soak the rice for 4-5 hours.
  2. Grind them in a mixie along with the other ingredients. Add a little water to grind into a smooth batter.
  3. Remove the batter in a container and set aside for 10 - 12 hours until it ferments. In summer it takes less time but in winters you may have to keep it overnight.
  4. Grease the appam kadai and wipe it with a paper tissue.
  5. Pour some batter with a ladle and turn the appam kadai to spread the batter on the edges of the pan.
  6. The remaining batter settles down in the middle giving a fluffy texture while the edges are thin and crisp.

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Mani Kaur
Mani Kaur   Jan-05-2018

It goes well with chutney.

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