Appam - favourite breakfast of Kerala

Last Updated : 02 Mar 2016

Sneha Patel

Recipes 38
  • Servings
  • 6
  • Cook Time
  • 15min
  • Prep Time
  • 240min

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South Indian’s pretty looking pancake - appam (in Malyalam). The two basic ingredients to prepare this recipe are rice batter and coconut milk. Coconut milk is extracted from grated coconut by adding water and squeezing it out. You need to filter the liquid through a muslin cloth. Appam recipe is a very common and popular breakfast and dinner of Kerala, Tamil Nadu, and also in Sri Lanka. The same recipe is known by different names depending on the various regions. It is known as Aappam in Tamil, Appa in Sinhala, and Kne Apem in Indonesia. This recipe also has variations like Idiyappam, Kallapam, Neyyappam, etc. but today our recipe is all about appam. So let me tell you the steps as to how to prepare it. Once prepared, you will get a soft and spongy centre with crispy and thin layer in the side. This is also a healthy way to start your day.


  • cups raw rice
  • 1/2 cup cooked rice
  • cups coconut milk
  • Salt to taste
  • Coconut oil/vegetable oil to grease the cooking pan


  • Soak the raw rice after a wash for 4-5 hours
  • Once that is done put the soaked rice, cooked rice, 1/2 cup of coconut milk in a blender to get a smooth paste
  • Now add the remaining coconut milk, salt, water and mix well
  • Add it to the rice mixture and mix well to get a dropping consistency
  • Cover and keep it over-night for fermentation
  • Next day heat an appam kadai or a deep non-stick pan
  • Grease it lightly with oil
  • Take a ladleful of the batter and pour on the pan
  • Now rotate the kadai slowly in a circular motion
  • This will make the layer in the side very thin and the centre would remain thick



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