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Appam Recipe

Appam Recipe

Appam is a soft, fluffy South Indian pancake made from fermented rice and coconut batter. It’s a healthy, gluten-free breakfast or brunch option that pairs perfectly with coconut milk or vegetable stew.
Prep Time 15 minutes
Cook Time 20 minutes
Fermentation Time 8 hours
Total Time 8 hours 35 minutes
Course Breakfast, Brunch
Cuisine South Indian
Servings 4
Calories 180 kcal

Equipment

  • Appam pan
  • Blender or mixer
  • Mixing bowl
  • Ladle

Ingredients
  

  • 1 cup raw rice
  • 1/4 cup cooked rice
  • 1/2 cup grated coconut
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • Water (as needed)
  • Oil (for greasing the pan)

Instructions
 

Prepare the Batter:

  • Soak the raw rice in water for 4-5 hours.
  • Drain and blend the soaked rice with cooked rice, grated coconut, and water to form a smooth batter.

Ferment the Batter:

  • Transfer the batter to a mixing bowl. Add sugar and mix well.
  • Cover and let it ferment overnight or for 8 hours.

Cook the Appam:

  • Add salt and baking soda to the fermented batter. Mix gently.
  • Heat an appam pan and lightly grease it with oil.
  • Pour a ladleful of batter into the pan, swirl to spread the batter, and cover with a lid.
  • Cook on low heat for 2-3 minutes until the edges turn crispy and the center is cooked.

Serve Hot:

  • Serve the appam with coconut milk, vegetable stew, or curry.

Notes

  • Vegan Option: This recipe is naturally vegan.
  • Storage: Store leftover batter in the fridge for up to 2 days.
  • Variation: Add a pinch of cardamom for a subtle, sweet aroma.
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